Table of Contents
Hearts of palm crab cakes are your new favorite vegan appetizer. Canned hearts of palm, when shredded, have a texture and taste that is remarkably like crabmeat. Making them into crunchy “crab” cakes is the natural next step! Oh, friends…I have a game changer recipe for you today. Crisp, crunchy, succulent crab cakes. Made without crab.
What’s in a Vegan Crab Cake? I use hearts of palm and garbanzo beans which have a flaky-like texture when broken up. For the seasoning, I kept things as traditional as possible. I used Old Bay Seasoning, parsley, garlic powder, salt, and pepper. If you can’t find Old Bay Seasoning, you can use any basic seafood seasoning.
Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky. Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning.
Just set your oven to 400 degrees F. and bake them on a large baking sheet for about 10-15 minutes on each side. I would lightly spray them with oil or use a silicone baking mat so they get crispy If you make these Vegan Crab Cakes, I’d love to hear what you think in the comment section below. It would really make my day.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…