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Front on view of wood board topped with golden brown crabless cakes, lemon wedges, parsley with a small glass bowl with creamy light orange dip. White-grey marble background.

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 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 Crab cakes
Calories 103kcal


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


  • 2 14 oz cans hearts of palm
  • 2 tbsp liquid from hearts of palm can (2 tbsp total, NOT per can)
  • C celery , finely diced
  • C onion , finely diced
  • ½ C chickpea flour
  • ¼ C parsley , finely chopped
  • 2 tbsp vegan mayonnaise
  • 1 tbsp Dijon mustard
  • ½ tbsp apple cider vinegar
  • 1 tsp Old bay seasoning
  • ½ tsp garlic powder
  • ¼ tsp salt
  • tsp black pepper
  • ½ C panko breadcrumbs (gluten free if needed)
  • oil spray


Prep the Hearts of Palm and Other Vegetables

  • Open the cans of hearts of palm and measure out 2 tbsp of liquid into a large mixing bowl (2 tbsp total, NOT 2 tbsp from either can).
  • Discard the remaining liquid then dump the hearts of palm onto a cutting board.
  • Finely chop the hearts of palm and add to your large bowl.
  • Finely chop ⅓ C celery, ⅓ C onion and ¼ C parsley. Add to the large mixing bowl.

Mix Crab Cakes

  • To the large bowl, add ½ C chickpea flour, 2 tbsp vegan mayonnaise, 1 tbsp Dijon mustard, ½ tbsp apple cider vinegar, 1 tsp Old bay seasoning, ½ tsp garlic powder, ¼ tsp salt and ⅛ tsp 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 ½ C panko breadcrumbs into a large, flat bottom bowl.
  • Once the crab cake mixture has rested, use a ¼ C measuring cup to scoop the crab cake mixture. Take this out of the measuring cup and shape into a flat disk, about 2 cm (¾ inch) 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).

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.



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.


Serving: 1Crab cake (1/8 of recipe) | Calories: 103kcal | Carbohydrates: 13g | Protein: 5g | Fat: 4g | Monounsaturated Fat: 1g | Sodium: 659mg | Potassium: 264mg | Fiber: 3g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 4mg