Crispy Vegan Crab Cakes
These vegan crab cakes use hearts of palm (or jackfruit) to mimic flaky crab texture, mixed with herbs, lemon, and spices, then pan-seared until beautifully crisp. No seafood, no dairy — all flavor.
Prep: 20 minutes
Cook: 15 minutes
Total: ~35 minutes
Ingredients
Crab Mixture
1½ cups hearts of palm (canned), drained & finely choppe
½ cup breadcrumbs or panko
2 tbsp vegan mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 small garlic clove, minced
2 tbsp fresh parsley, finely chopped
½ tsp paprika
Salt & black pepper to taste
For Coating
¼ cup breadcrumbs or panko
For Cooking
2–3 tbsp olive oil
Instructions
1️⃣ Prepare the “Crab”
Pat hearts of palm dry
Chop finely and lightly shred with fingers or fork to mimic crab texture
2️⃣ Make the Mixture
In a bowl, mix hearts of palm, breadcrumbs, vegan mayo, mustard, lemon juice, garlic, parsley, paprika, salt & pepper
Mix gently — texture should hold together
3️⃣ Shape & Coat
Form small patties
Lightly coat both sides with breadcrumbs
4️⃣ Cook
Heat olive oil in a skillet over medium heat
Pan-fry cakes 3–4 minutes per side until golden and crispy
Drain briefly on paper towel
5️⃣ Serve
Serve hot with lemon wedges
Pair with vegan tartar sauce or garlic-lemon dip
Tips
Chill patties 15 minutes before frying for extra firmness
Use panko for maximum crunch
Air-fry at 190°C for 10–12 minutes (flip halfway)
Frequently Asked Questions
Q: Can I bake them?
Yes — bake at 200°C (400°F) for 18–20 minutes, flipping once.
Q: What’s the best substitute for hearts of palm?
Young jackfruit or shredded oyster mushrooms.
Q: Are they freezer-friendly?
Yes — freeze uncooked patties up to 1 month.
Nutritional Information
Calories: 280 kcal
Protein: 6 g
Carbs: 28 g
Fat: 16 g
Fiber: 4 g