Hearts of Palm Crab Cakes

This hearts of palm crab cake recipe is a delicious vegan appetizer and perfect to serve with a sour cream dip! It’s simple to prepare and offers a delicious flavor and texture from a baked crabless cake.

Course Appetizer

Cuisine Vegan

Keyword Heart of palm crab cake recipe, hearts of palm crab cakes

Prep Time 25

Cook Time 20

Total Time 45

Servings Crab cakes

Calories 103kcal

Equipment

Cutting board
Knife
Large bowl
Baking tray
Silicone baking mat (or parchment paper)

Ingredients

3 cups hearts of palm (2 14 oz/ 400 g cans)
2 tablespoons hearts of palm liquid
⅓ cup celery , finely diced
⅓ cup onion , finely diced
½ cup chickpea flour
¼ cup parsley , finely chopped
2 tablespoons vegan mayonnaise
1 tablespoon Dijon mustard
½ tablespoon apple cider vinegar
1 teaspoon Old bay seasoning
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup panko breadcrumbs (gluten free if needed)
oil spray

To Serve

crab cake sauce

Instructions

Prep the Hearts of Palm and Other Vegetables

Open canned hearts of palm and measure canning liquid into a large mixing bowl (measurement is total amount, NOT from each can).
2 tablespoons hearts of palm liquid
Discard the remaining liquid then dump the hearts of palm onto a cutting board.
3 cups hearts of palm
Finely chop the hearts of palm and add to your large bowl.
Finely chop celery, onion and parsley. Add to the large mixing bowl.
⅓ cup celery, ⅓ cup onion, ¼ cup parsley

Mix Crab Cakes

To the large bowl, add chickpea flour, vegan mayonnaise, Dijon mustard, apple cider vinegar, Old bay seasoning, garlic powder, salt and black pepper.
½ cup chickpea flour, 2 tablespoons vegan mayonnaise, 1 tablespoon Dijon mustard, ½ tablespoon apple cider vinegar, 1 teaspoon Old bay seasoning, ½ teaspoon garlic powder, ¼ teaspoon salt, ⅛ teaspoon black pepper
Mix until well combined.
Allow this mixture to sit for 10 minutes.

Shape Crab Cakes and Coat with Breadcrumbs

Prep your baking tray by covering it with a silicone baking mat or parchment paper.
Measure panko breadcrumbs into a large, flat bottom bowl.
½ cup panko breadcrumbs
Once the crab cake mixture has rested, use a ¼ cup measuring cup to scoop the crab cake mixture. Take this out of the measuring cup and shape into a flat disk, about ¾ inch (2 centimeters) thick.
Set the crab cake into the breadcrumbs and lightly press down. Flip your crab cake to lightly coat the other side with breadcrumbs.
Place onto the baking tray then repeat to form all crab cakes and coat with breadcrumbs.
Spray the crab cakes with oil (if you don’t have oil spray, lightly brush oil onto each crab cake). Flip your crab cakes over and spray oil onto the other side (or brush oil onto the other side).
oil spray

Bake and Serve

Put the crab cakes into an oven preheated to 375 °F. Bake for 20-22 minutes, until both sides are golden-brown.
Crabless cakes can be served hot from the oven if you use a fork and knife. If you want to pick them up, allow them to cool for at least 15 minutes so they have time to firm.
Serve with a creamy dairy-free dip, like this vegan crab cake sauce!
crab cake sauce

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition