Vegan Crab Cakes

  • Yield

This unique, vegan twist on crab cakes uses hearts of palm as a faux crabmeat filling.

Vegan Crab Cakes
Caitlin & Riley


1 bunch of green onions, chopped
1 medium carrot, chopped
1 bell pepper, chopped
1/2 cup frozen corn
1/4 cup fresh dill, chopped
1 16-ounce can hearts of palm, drained
1/2 cup Vegenaise
1/2 cup panko breadcrumbs, gluten-free
Another 1 ½ cups of panko for coating before frying
Oil for frying


  1. Process green onions in food processor until liquidy. Remover from processor and set aside in a large bowl. Next, process the carrots until smaller. Add in bell pepper until mixture is wet. Remover from processor and add to bowl.
  2. Heat oil in pan over medium heat and sauté all veggies together until moisture is absorbed. Remove from heat and place back in bowl to cool.
  3. Process hearts of palm in food processor into small chunks, similar to crab meat. In a large bowl, combine hearts of palm, Vegenaise, and ½ cup of breadcrumbs. Mix well. Add heated vegetable mix to the bowl and mix well. Let mixture cool in refrigerator, about 1 hour.
  4. Form mixture into patties. Coat each side with remaining breadcrumbs.  Heat oil in frying pan over medium heat. Once oil is hot, add patties and cook about 4-5 minutes per side, until golden brown.

This recipe originally appeared as Vegan Crab Cakes, aka Hearts of Palm Cakes on



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