If you’ve ever wished for a crab cake that’s just as flaky and delicious but without the seafood, you’re going to adore this Hearts of Palm Crab Cakes Recipe. I absolutely love how these turn out—crispy on the outside, tender on the inside, and packed with flavor that’ll have your whole family asking for seconds. It’s a fantastic plant-based twist that’s simple to make and surprisingly satisfying. Trust me, once you try this, hearts of palm will become a regular star in your kitchen.
Why You’ll Love This Recipe
- Totally plant-based but just as flaky: Hearts of palm mimic crab meat’s texture amazingly well, making these cakes perfect if you’re avoiding seafood.
- Easy and quick to prepare: You’ll have a batch ready in under 30 minutes, which is perfect for busy weeknights or last-minute guests.
- Packed with flavor and texture: With Old Bay seasoning, diced red onion, and dulse flakes, every bite bursts with deliciousness.
- Great for sharing: Whether you serve these at a party or family dinner, everyone goes crazy for these vegan-friendly crab cakes!
Ingredients You’ll Need
Each ingredient in this Hearts of Palm Crab Cakes Recipe plays a special role in creating that perfect crab cake vibe — from texture to taste. I like to grab a good quality jar of hearts of palm and fresh veggies for the best results.
- Hearts of Palm: The star of the show! Their flaky texture really mimics crab meat better than you might expect.
- Chickpeas: These add body and protein, so the cakes hold together nicely and feel substantial.
- Red Onion: Adds a little bite and freshness without overpowering the other flavors.
- Red Bell Pepper: I love the slight sweetness and crunch it brings to the mix.
- Bread Crumbs: Essential for binding everything together and getting that crispy crust you’ll adore.
- Fresh Parsley: Adds a pop of green and bright herbaceous flavor that livens up the cakes.
- Old Bay Seasoning: My secret weapon for that classic crab cake flavor — seriously, don’t skip!
- Dulse Flakes: These bring a subtle seaweed taste that makes these cakes taste wonderfully ocean-inspired.
- Cashew Mayonnaise: It provides creaminess and moisture without heaviness; you can swap for regular mayo if you prefer.
- Dijon Mustard: Adds tang and depth to the flavor profile.
- Lemon Juice: Just a half lemon brightens the whole dish beautifully.
- Vegan Tartar Sauce: The perfect dip that complements each bite—homemade or store-bought works fine.
Variations
I love making this Hearts of Palm Crab Cakes Recipe my own by swapping in different veggies or seasonings depending on what I have on hand. Feel free to customize it so it suits your taste perfectly.
- Spicy Kick: I sometimes add a dash of cayenne or a finely diced jalapeño to give these crab cakes a little heat, and my family totally digs it.
- Gluten-Free Version: Using gluten-free bread crumbs works perfectly—just watch the binding and add a bit more mayo if needed.
- Herb Swap: Fresh dill or cilantro can replace parsley for a different flavor flair; I especially love dill with lemon.
- Make Them Mini: Form mini crab cakes for appetizers or party bites; they cook quickly and look adorable on a platter.
How to Make Hearts of Palm Crab Cakes Recipe
Step 1: Prep the Flaky “Crab” Base
Start by rinsing and draining the chickpeas well to avoid excess moisture making your cakes soggy. Drain the hearts of palm too. Then, add both to your food processor and pulse gently until chopped into small, flaky bits. I can’t stress enough—don’t over-process. You want texture that feels just like crab meat, not a paste!
Step 2: Mix in the Flavor and Binders
Transfer your chopped mix to a large bowl. Add the diced red onion and red bell pepper — these little bits give freshness and crunch. Sprinkle in the bread crumbs, fresh parsley, dulse flakes, and Old Bay seasoning. Then add the cashew mayo, Dijon mustard, and lemon juice. Stir everything gently but thoroughly—you want a mix that holds together when shaped but isn’t too wet.
Step 3: Form and Cook Your Crab Cakes
Shape the mixture into patties—about the size of your palm works for me. Heat a little oil in a non-stick skillet over medium heat, then gently place each cake down. Cook about 8 minutes per side until golden and crispy. You’ll see the edges turn beautifully brown and the cakes firm up. Don’t rush flipping; if they stick, they may need a bit longer cooking time.
Pro Tips for Making Hearts of Palm Crab Cakes Recipe
- Don’t Over-Pulse: I discovered this trick when I first tried—over-processing makes the cakes mushy, so pulse just until flaky bits form.
- Watch Moisture Levels: If you find the mixture too wet, add extra bread crumbs a tablespoon at a time until it holds better.
- Use a Non-Stick Pan: This helps prevent sticking and keeps your crab cakes perfectly golden without needing an excess of oil.
- Gentle Flipping: Flip carefully with a thin spatula once the edges are golden brown to keep the cakes intact.
How to Serve Hearts of Palm Crab Cakes Recipe
Garnishes
I like topping my crab cakes with a little extra fresh parsley and a wedge of lemon on the side — it adds brightness that perfectly complements the rich flavors. Sometimes I dollop a bit of vegan tartar sauce right on top for a classic finish.
Side Dishes
For sides, you can’t go wrong with a crisp green salad, roasted asparagus, or even some creamy mashed potatoes to balance the crisp cakes. On warmer days, my family enjoys them with a tangy slaw or crunchy corn salad to keep things fresh.
Creative Ways to Present
For special occasions, I’ve arranged mini Hearts of Palm Crab Cakes on big platters with colorful dips, perfect for entertaining. They’re also fantastic stacked inside a toasted bun with lettuce and tomatoes for a vegan crab cake sandwich that impresses every time.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which might not happen because these get eaten fast!), store them in an airtight container in the fridge for up to 3 days. I like to layer parchment paper between them to keep from getting soggy.
Freezing
I’ve frozen these crab cakes successfully by placing them on a parchment-lined tray until firm, then transferring to a freezer bag. They keep well for up to a month. When you want to enjoy them, just thaw overnight in the fridge.
Reheating
To keep that crispy exterior when reheating, I recommend warming them in a skillet over medium heat rather than the microwave. This brings back that lovely crust without drying them out.
FAQs
-
Can I use canned artichoke hearts instead of hearts of palm?
While artichoke hearts have a different texture and flavor, they can be used in a pinch. Keep in mind your crab cakes might be less flaky and have a slightly tangier taste. I recommend draining them well and perhaps mixing with some hearts of palm if possible for best texture.
-
Is there a gluten-free version of this Hearts of Palm Crab Cakes Recipe?
Absolutely! Simply swap the regular bread crumbs for gluten-free ones or use crushed gluten-free crackers. Just be mindful that gluten-free crumbs sometimes absorb liquid differently, so adjust the mayo or lemon juice accordingly.
-
Can I bake these crab cakes instead of pan-frying?
You sure can! Preheat your oven to 400°F (200°C), place the cakes on a lined baking sheet, and bake for about 15-18 minutes, flipping halfway through. They won’t be as crispy as pan-fried, but still delicious and a bit lighter.
-
How do I prevent the crab cakes from falling apart?
Make sure you don’t over-pulse the hearts of palm and chickpeas, and keep an eye on moisture levels. If the mixture feels too wet, add extra bread crumbs gradually. Also, letting the formed cakes chill in the fridge for 15-20 minutes before cooking helps them firm up and hold better.
-
What’s the best condiment to serve with these crab cakes?
Traditional tartar sauce pairs beautifully, whether vegan or regular. You can also try a zesty remoulade or a simple squeeze of lemon with a dash of hot sauce for an added kick. I personally love a creamy vegan tartar sauce to keep it classic.
Final Thoughts
This Hearts of Palm Crab Cakes Recipe really holds a special spot in my kitchen because it brought back the joy of comfort food without any compromise on texture or taste. I used to struggle to find a satisfying seafood alternative, and these cakes nailed it. You’ll enjoy how straightforward it is to pull together, and seeing friends and family dive in happily makes mealtime extra rewarding. Give this recipe a try—it might just become your new favorite way to celebrate hearts of palm.
Print
Hearts of Palm Crab Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Total Time: 31 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Vegan American
- Diet: Vegan
Description
These Hearts of Palm Crab Cakes are a delicious vegan alternative to traditional crab cakes, featuring hearts of palm and chickpeas pulsed together to create a flaky, crab-like texture. Enhanced with fresh vegetables, Old Bay seasoning, and dulse flakes, these cakes are crispy on the outside and tender inside, served best with a vegan tartar sauce for a perfect appetizer or main dish.
Ingredients
Base Ingredients
- 1 14.4 ounce jar of hearts of palm (drained)
- 1 15 ounce can chickpeas (rinsed and drained)
Vegetables
- 1/4 cup red onion, diced
- 1/2 cup red bell pepper, diced
Binding and Flavoring
- 1 cup bread crumbs
- 1 Tablespoon fresh parsley, chopped
- 2 teaspoons Old Bay Seasoning
- 2 Tablespoons dulse flakes
Sauces and Condiments
- 1/2 cup cashew mayonnaise
- 1 Tablespoon Dijon mustard
- 1/2 lemon, juiced
- 1 recipe vegan tartar sauce
Instructions
- Prepare the legumes and palms: Rinse and drain the chickpeas well to remove excess liquid. Drain the hearts of palm thoroughly to avoid sogginess in the mixture.
- Pulse in food processor: Add the chickpeas and hearts of palm to a food processor and pulse them until finely chopped to a flaky texture resembling crab meat; be careful not to over-process to keep texture intact.
- Combine ingredients: Transfer the processed mixture into a large mixing bowl. Add diced red onion, red bell pepper, bread crumbs, fresh parsley, dulse flakes, and Old Bay seasoning, stirring well to combine all ingredients evenly.
- Mix sauces and seasoning: In a small bowl, blend cashew mayonnaise, Dijon mustard, and fresh lemon juice; fold into the main mixture to add moisture and flavor.
- Form cakes: Shape the mixture into evenly sized crab cake patties, typically enough to make four medium-sized cakes.
- Cook crab cakes: Using a skillet over medium heat, cook the cakes for about 8 minutes on each side until they are golden brown and crispy outside while remaining tender inside.
- Serve: Plate the hearts of palm crab cakes and accompany with a generous serving of vegan tartar sauce for dipping.
Notes
- Hearts of palm make an excellent substitute for flaky crab meat in vegan recipes.
- Ensure not to over-process the chickpeas and hearts of palm or you will lose the flaky texture important for crab cakes.
- Cooking at medium heat allows the cakes to crisp up without burning.
- Serve with vegan tartar sauce for classic crab cake flavor alongside a fresh lemon wedge.
- These crab cakes can be baked if preferred, but pan-frying gives the best texture and color.
Nutrition
- Serving Size: 1 crab cake
- Calories: 117 kcal
- Sugar: 2 g
- Sodium: 241 mg
- Fat: 1 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
