Yesterday on my Instagram, I posted several polls on my story to help give me some direction on a new recipe to write. Usually I just go with whatever I’m inspired to create, but I really wanted to know what kind of recipes my community is interested in. The overwhelming results were for a simple, savory, healthy dinner type recipe.
Enter this recipe for vegan crab cakes.
I’ve actually tested these twice before retesting and writing for this post. I read several regular crab cake and vegan crab cake recipes for inspiration and went for it.
I brought the test crab cakes to Christmas Eve. My family is Italian and eats a traditional “Seven Fishes Feast” on Christmas Eve so these were perfect for me and a few members of my family who don’t eat much meat. These were also a hit with my meat-eating family. Hashtag winning.
The key to perfect texture with these crab cakes is hearts of palm. I’ve seen a few recipes that call for artichoke hearts, but I don’t really like those, so hearts of palm it is. I buy the cans that are already chopped into little pieces. I found this gives a more realistic texture than the whole hearts of palm.
To achieve the salty, fishy flavor I used one snack-sized sheet of seaweed. I just tore that baby up into tiny pieces and mixed it into the hearts of palm along with some Old Bay seasoning. If you prefer a more fishy taste, add more seaweed.
The fun thing about these crab cakes it that you can have them in the traditional crab cake shape or in small, bite-sized balls.
I know that crab cakes are traditionally fried in oil in a shallow pan, but that totally takes away from the healthy aspect you guys were looking for! So, these crab cakes get spritzed with a tiny spray of olive oil before baking or air frying.
These crab cakes are delicious served as an appetizer or served on top of a salad.
Vegan Crab Cakes
A surprisingly easy, veganized version of traditional crab cakes.
1 Can chopped hearts of palm, drained and rinsed
3/4 C chickpeas, drained and rinsed
1 vegan egg (1 T ground flaxseed, 3 T water)
1 T Old Bay seasoning
1 T dried parsley
1 t dijon mustard
1 small sheet of roasted seaweed snack
3/4 C seasoned vegan panko breadcrumbs, divided
Olive oil cooking spray
- If baking in the oven, preheat to 350°.
- Drain and rinse the hearts of palm and the chickpeas.
- Put the chickpeas into the food processor and pulse a few times. Do not over process!
- Add the hearts of palm and pulse a few times, just to chop the hearts of palm. Again, do NOT over process.
- Put the hearts of palm and chickpea mixture into a medium bowl. Add the vegan egg, Old Bay seasoning, mustard, torn seaweed, and 1/4 cup of the breadcrumbs to the bowl and mix gently to combine.
- Form the crab cake mixture into the traditional disk shape or golf ball shapes.
- Gently coat the formed crab cakes/balls in the seasoned breadcrumbs.
- Place the cakes/balls onto a parchment-paper lined baking tray or into the basket of your air fryer. Spritz lightly with olive oil cooking spray.
- Bake in the oven at 350° for 25 minutes or in the air fryer at 350° for 15 minutes.