Vegan Crab Cakes (Hearts of Palm)
These Vegan Crab Cakes made with hearts of palm are my go-to for a satisfying bite that’s packed with flavor and nostalgia. I love how they bring a coastal vibe to my kitchen, even if I’m miles away from the ocean!
Growing up, my family would often have hearts of palm nights, and those jackfruit cakes were always a highlight.
Now that I’m living a vegan lifestyle, I’ve found a way to recreate that joy without any animal products.
These hearts of palm cakes are not just a tasty replacement; they’re a delightful homage to the flavors I grew up with.
Plus, they’re so simple to make and perfect for sharing with friends and family!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Hearts of palm are such a versatile ingredient and they have a wonderful texture that mimics jackfruit meat. I often use leftover quinoa for this recipe, but brown rice works well too. Panko breadcrumbs give a lovely crunch, but you can use regular breadcrumbs if that’s what you have on hand!
Tips & Notes
- •I like to serve them with a tangy vegan tartar sauce; it really enhances the flavor!
- •If you want to spice things up, add some diced jalapeños or cayenne pepper to the mixture.
Recipe Variations
- •Sometimes, I’ll mix in some shredded carrots or zucchini for added veggies.
- •You could even add a hint of smoked paprika for a touch of smokiness.
Storage & Freezing
These cakes keep well in the fridge for about 3 days. Just store them in an airtight container, and you can easily reheat them in the oven or air fryer for a few minutes until warm.
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prep the patties and store them in the fridge for a day or two before baking. Just make sure to cover them well!
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These Vegan Crab Cakes made with hearts of palm are my go-to for a satisfying bite that’s packed with flavor and nostalgia. I love how they bring a coastal vibe to my kitchen, even if I’m miles away from the ocean!
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2
In a large bowl, combine the chopped hearts of palm and cooked quinoa. Gently mash them together with a fork, leaving some texture.
- 3
Add the panko breadcrumbs, vegan mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, green onions, parsley, salt, and pepper to the bowl. Mix everything until well combined.
- 4
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place them on the prepared baking sheet.
- 5
Drizzle a little olive oil over the tops of the patties to help them crisp up in the oven.
- 6
Bake the jackfruit cakes for about 20-25 minutes, flipping halfway through, until they're golden brown and crispy.
- 7
Let them cool for a few minutes before serving. They’re fantastic with a squeeze of lemon and a side of vegan tartar sauce!
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