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Vegan Crab Cakes

Crispy Vegan Crab Cakes (Hearts of Palm) Recipe

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 (14 oz) cans hearts of palm, drained
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 full-size nori sheet, crumbled
  • 3 tbsp vegan mayo
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1 tbsp fresh lemon juice
  • 3 to 4 tbsp plain dry breadcrumbs or panko, plus 1/2 cup extra for coating
  • 1 tbsp capers, drained and roughly chopped
  • Vegetable oil, for pan-frying
  • Lemon wedges and tartar sauce, for serving

Method
 

  1. Shred the hearts of palm into flaky strands, patting them dry first.
  2. Mash the chickpeas lightly in a bowl, then mix in the nori, vegan mayo, Dijon, Old Bay, garlic powder, lemon juice, capers, and 3 tbsp breadcrumbs until the mixture holds together.
  3. Shape into 8 patties, press into the extra panko to coat, and chill for 15 minutes.
  4. Pan-fry in a generous slick of oil over medium heat for 4 to 5 minutes per side until deep golden and crisp.
  5. Plate the cakes, top with tartar sauce, and serve with lemon wedges.

Notes

Chill time of 15 minutes is not included in prep; it helps the cakes firm up so they flip cleanly. If you’re short on time, pop the tray in the freezer for 5 minutes instead.