Vegan Crab Cakes

Our recipe for vegan crab cakes is a hit with everyone. made in about an hour using just basic ingredients. The flavour and texture are insanely good! With our simple Remoulade Sauce, serve them.

Ingredients

For the Vegan “Crab” Cake Patties

2 cans (14 oz each) of hearts of palm, drained and finely chopped
1/2 cup breadcrumbs (use vegan breadcrumbs if desired)
1/4 cup vegan mayonnaise
1/4 cup diced red bell pepper
1/4 cup diced celery
1/4 cup diced onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon Old Bay seasoning (adjust to taste)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste
2 tablespoons vegetable oil for frying

For the Vegan Remoulade Sauce (optional):

1/2 cup vegan mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped pickles or pickle relish
1 tablespoon fresh lemon juice
1 teaspoon capers, chopped
1 teaspoon fresh parsley, chopped
Salt and pepper to taste

Instructions

For the Vegan “Crab” Cake Patties

In a large mixing bowl, combine the finely chopped hearts of palm, breadcrumbs, vegan mayonnaise, diced red bell pepper, diced celery, diced onion, minced garlic, chopped parsley, Old Bay seasoning, lemon juice, Dijon mustard, salt, and pepper.
Gently fold the ingredients together until well combined. Be careful not to overmix.
Divide the mixture into 8 equal portions and shape them into crab cake patties.
Heat vegetable oil in a skillet over medium heat.
Carefully place the crab cake patties in the skillet and cook for about 3-4 minutes on each side or until they are golden brown and heated through. You may need to cook them in batches depending on the size of your skillet.

For the Vegan Remoulade Sauce (optional)

In a small bowl, whisk together vegan mayonnaise, Dijon mustard, chopped pickles or pickle relish, fresh lemon juice, capers, chopped parsley, salt, and pepper.