Jump to Recipe·4.7 from 3 reviews
These are the best vegan crab cakes, made with hearts of palm. Dusted with corn flour and drizzled with eggless sriracha mayo, this vegan seafood treat is perfect for parties, appetizers, and light dinners!
Before I went vegan, crab cakes were one of my favorite things to eat. Growing up in the Southern part of the US, they were served everywhere. I loved the creamy, herb-kissed sauces they were served with, and the smell of Old Bay always brings back those memories.
The texture of jumbo lump crabmeat can be replicated easily with hearts of palm, making this an easy, crabless, vegan seafood dish.
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Why You’ll Love These Hearts of Palm Vegan Crab Cakes
These hearts of palm-based crab cakes are easy to make and easy to love! They are:
- made with only 10 ingredients
- gluten-free (if subbed with gf panko crumbs)
- completely vegetarian and vegan
- light and crispy, and
- … a legit vegan seafood dish!
Key Ingredients
These crab cakes can be made with these commonly found ingredients:
Hearts of Palm: Tender and mild-flavored, hearts of palm mimic the texture of crab meat, providing a meaty yet delicate base for the crab cakes.
Old Bay Seasoning: A classic seafood seasoning blend, Old Bay adds a distinctive and savory kick, enhancing its flavor with a blend of spices.
Dried Dill: This contributes a distinctive herbal note, complementing the other flavors with its subtle hint of anise and citrus.
Panko Bread Crumbs: These help bind the ingredients together while adding a little softness.
Chopped Scallions: These add a mild onion flavor and a touch of freshness, balancing the richness of the other ingredients.
Frozen Corn Kernels: These provide a burst of natural sweetness and a nice pop of texture.
Prepared Roasted Red Pepper: Made by roasting red bell pepper until charred, this adds a smoky and slightly sweet undertone, balancing out the rich elements.
Sriracha: Totally optional here, but it offers a spicy kick and adds heat, boldness, and tang.
Vegan Mayo: This brings a creamy and indulgent element to the crab cakes, and is perfect drizzled over the crab cakes before serving.
Fresh Dill: Used as a garnish, fresh dill adds a pop of green and a bright and herbaceous flavor.
How To Make Vegan Crab Cake Recipe
Making these hearts of palm crab cakes is super easy and fun. To make them, you’ll:
- Pulse the hearts of palm in a food processor to break them up a bit. You’ll still want the mixture to be chunky.
- Combine the hearts of palm with the Old Bay, dried dill, salt, panko, scallions, corn kernels, and roasted red pepper in a large mixing bowl.
- Chill the mixture.
- Divide the mixture into 6 portions. Roll them into patties and slightly flatten them out between your palms.
- Coat in corn flour and pan fry or bake until golden brown.
- Serve immediately with a drizzle of sriracha dill mayo sauce.
More Vegan “Crab” Recipes You’ll Love!
If you miss crab or are curious about vegan seafood dishes, here are some delicious, crab-less recipes to try:
- These Vegan Crab Cake Sliders are smaller in size but mighty in taste! They are perfect for serving at parties or get-togethers.
- If you like Thai food, this Vegan Crab Coconut Soup is a way to use jackfruit to create a crab-like texture.
- I used to love crab rangoon for takeout. These Vegan Crab Rangoon taste exactly the same, and are fun to make!
- If you’d like to switch up your vegan protein, these Vegan Tempeh Crab Cakes are a fun option that’s great for brunch.
For more ideas, check out my Big Vegan Seafood Guide!
FAQs
What are vegan crab cakes made of?
Vegan crab cakes can be made out of plant-based ingredients like hearts of palm, jackfruit, artichoke hearts, farro, and chickpeas. Panko bread crumbs or crackers is often used as a binder, while Old Bay and dill add a seafood flavor and aroma.
What is a vegan crab cake?
A vegan crab cake looks, smells, and tastes like crab, without containing any crab. When making vegan crab cakes, avoid adding any animal-based products like mayonnaise, dairy, or egg. There are plenty of recipes online that provide guidance on this!
What is a vegan substitute for crab meat?
Hearts of palm, artichoke hearts, and jackfruit are excellent substitutes for crab meat as they mimic the neutral flavor and flaky texture of crab meat.
How do you make vegan crab cakes?
Vegan crab cakes are made by taking a flaky plant-based ingredient like jackfruit, artichoke hearts, or hearts of palm and blending them with panko bread crumbs or crushed crackers for a binding element. Once formed into patties, they can be pan-fried or baked to create a crispy exterior.
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Easy Vegan Crab Cakes
5 Stars4 Stars3 Stars2 Stars1 Star
4.7 from 3 reviews
- Author: erin wysocarski
- Total Time: 25 minutes
- Yield: 6 crab cakes
- Diet: Vegan
Description
These easy vegan crab cakes are the best! Made with hearts of palm, they have a great texture and are so fun to make. Perfect for light summer dinners, appetizers, brunch, and parties!
Ingredients
for the vegan crab cake mixture
- 14 oz. can of whole hearts of palm
- 1 tsp Old Bay seasoning
- 1/2 tsp dried dill
- few pinches of salt
- 1/2 cup panko bread crumbs
- 1/4 cup chopped scallions
- 1/4 cup frozen corn kernels
- 1/8 cup minced prepared roasted red pepper (gently squeeze some of the moisture out after mincing)
for pan frying
- 3/4 cup corn flour
- oil, for pan frying
for the sauce
- 1/4 cup sriracha OR 1/2 tsp dried dill, mixed with 1/4 cup vegan mayo
Instructions
to prepare the vegan crab cake mixture
- Place the hearts of palm into a food processor and pulse three times. You’ll want the mixture to be broken up, but still a little chunky. (You can also gently mash with a fork.)
- Transfer the mixture to a medium-sized bowl.
- Add the Old Bay, dill, and salt and gently stir to coat. Fold in the rest of the crab cake ingredients.
- Cover and allow to refrigerate for about an hour or up to overnight.
to assemble the vegan crab cakes
- When you are ready to make the crab cakes, place the corn flour into a shallow and wide bowl.
- Preheat a cast iron pan over medium heat for about 3 minutes.
- Divide the crab cake into 6 equal-sized portions.
- Roll them into balls, then flatten them out between your palms a bit.
- Gently place them, one by one, into the corn flour to coat, tapping off any extra. They will be really fragile, so if they break apart, just gently reshape and redust with the flour as needed.
- Coat the bottom of the pan with oil, wait one minute, then gently place the crab cakes into the hot pan. Pan fry for 2-3 minutes on each side or until golden brown. Flip really gently to avoid breaking.
- Transfer to paper towels to slightly drain.
- Serve immediately drizzled with the vegan mayo sauce.
Notes
You can also bake these crab cakes! Just preheat a cast iron pan in a 450-degree oven. Drizzle the bottom of the pan with oil and place the dusted crab cakes into it. Flip so the tops are slightly oiled, and bake on each side for 15-20 minutes, until golden brown.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegan Seafood
- Method: Processed, Pan-fried, Baked
- Cuisine: American
This post was last updated on April 14, 2024.
