Vegan Crab Cakes

These Vegan Crab Cakes are made with hearts of palm and artichokes. Savory and delicious, these cakes make a great entree, appetizer, or filling for a sandwich! 

I used to love getting crab cakes before going vegan but had not found a suitable replacement, that is until trying Robin Robertson’s Heart of Palm and Artichoke Cakes from her new book Veganize It.

These Vegan Crab Cakes are perfect on their own as an entree but I could see myself using them in a few different ways: appetizers, sandwiches (like po’ boys), or salads. They would be yummy in anything they’re added to!

Vegan Crab Cakes

  • 1 tablespoon olive oil , plus more for frying
  • ½ cup minced onion
  • ¼ cup minced celery
  • 2 teaspoons minced garlic
  • 1 (14 oz) jar of hearts of palm, well drained, patted dry, and roughly chopped
  • 1 (6oz) jar of marinated artichoke hearts, well drained, patted dry, and roughly chopped
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon cornstarch
  • 1 teaspoon nori or dulse flakes
  • ¼ cup vegan mayo
  • ¾ cup panko bread crumbs (can use gluten free if needed)
  • Lemon wedges , for serving

  • Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool.
  • In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and 1/4 cup of the panko, and mix well.
  • Divide the mixture into 6 to 8 portions and shape into small patties.

Full Recipes>>Vegan Crab Cakes

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