Vegan Crab Cakes, aka Hearts of Palm Cake {GF}

Monday, March 3, 2014

We've never had real crab cakes before but have always admired their appearance. We may not know whether these taste authentic but we can guarantee they're delicious! And that they look like crab cakes.

Golden and flaky
Because the the carrots, onion, and pepper are pulsed in the food processor, they're broken down substantially, which really optimizes the sweetness and flavour that you get from them. The dill adds a nice herbaceous freshness but doesn't overpower the cakes while the corn studs the cakes with more sweetness.

We ate our crab cakes with some coleslaw and it was a wonderful combination.

Vegan Crab Cakes, aka Hearts of Palm Cakes

Serves 4


1 bunch of green onions, chopped into shorter pieces for processing
1 medium carrot, chopped smaller for processing
1 bell pepper, chopped for processing
½ cup frozen corn
¼ cup fresh dill, chopped
1 16-ounce can hearts of palm, drained
½ cup veganaise, start with a 1/4 cup and add more if it looks dry
½ cup panko breadcrumbs, GF
another 1 ½ cups of panko for coating before frying
Oil for frying

Place the green onions in food processor, process until it starts looking liquidy. Remove from processor and place in large bowl. Now process the carrots until smaller, then add in the pepper until the mixture starts looking a bit wet. Remove from processor. Heat some oil over medium heat and sautee all the veggies together until the moisture is almost absorbed. Remove from heat and place back in bowl to cool while processing the hearts of palm in the processor. Hearts of palm should resemble crab meat in terms of size, not too small so there are some chunks left.

In a large bowl combine the processed hearts of palm, veganaise, and ½ cup of breadcrumbs. Mix well. Add heated vegetable mix to the bowl and mix well. Let the mixture cool in a refrigerator for 1 hour (if possible!).

Once the mixture has cooled, remove from the refrigerator and form into whatever-size-you-desire patties. Coat each side with the remaining panko.

Heat the frying pan over medium heat (we used a non-stick electric frying pan from the 80's) and cover the bottom of the pan with oil. Once the oil is hot, add patties to the pan and cook for 4-5 minutes per side, or until each side is golden brown.

Serve with coleslaw or a yummy salad.


  1. I've never had real crab cakes either but also thought they they looked interesting. I love hearts of palm though and this sounds like an awesome way to use it. Definitely trying these!

    1. Yay! I hope you love it as much as we did :)


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