Crab(less) Cakes

Crab(less) Cakes are a tasty, plant-based twist on the classic seafood dish. Made with hearts of palm and chickpeas, they have a flaky texture and savory flavor, seasoned with lemon and Old Bay. Crisp on the outside and tender inside, they’re perfect as an appetizer, main dish, or sandwich filling.

Ingredients:

1 can (15 oz) hearts of palm, drained and shredded

1 can (15 oz) chickpeas, drained and mashed

1/4 cup vegan mayo

1 tbsp Dijon mustard

1 tbsp lemon juice

1 tsp Old Bay seasoning (or paprika + celery salt)

1/2 cup breadcrumbs (plus more for coating)

2 tbsp chopped fresh parsley (optional)

Salt and pepper to taste

Oil for frying

Instructions:

Mix: In a large bowl, combine shredded hearts of palm, mashed chickpeas, vegan mayo, mustard, lemon juice, seasoning, parsley, and breadcrumbs.

Mix until it holds together. Adjust seasoning to taste.

Form: Shape mixture into small patties (about 8–10 cakes).

Optional: roll them lightly in extra breadcrumbs for extra crunch.

Cook: Heat oil in a skillet over medium heat.

Cook patties 3–4 minutes per side, until golden and crispy.

Serve: Serve warm with vegan tartar sauce, lemon wedges, or over a fresh salad.