This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
Have you explored vegan ideas that mimic the original? These healthy Vegan Crab Cakes are pretty darn cool to make and eat.
Jump to RecipeI apologize that I do not have my step by step pictures as usual. I had some problems with cataloguing pictures and lost the some of my photos. This recipe is quite easy to put together and you will be amazed with the flavor. Below are some recipes that I have made and really like making vegan dishes to replicate the original recipes we so like:
VEGAN GLUTEN FREE SPAGHETTI RAGU
The amazing base of this recipe is hearts of palms. The other ingredients are very similar to what goes in a traditional crab cake. The hearts of palm give a very similar texture as a traditional crab cake. The rest of the ingredients round out the flavor profile – so you will not know that this dish is not the original fish based dish. Next time I try this recipe, I want to add nori – seaweed – to the recipe to enhance the ocean flavor.
The ingredients include hearts of palm, celery, onion, gf flour, parsley, vegan mayonnaise, Dijon mustard, apple cider vinegar, Old Bay Seasoning, garlic powder, salt, black pepper and gluten free panko breadcrumbs. How is it possible that these ingredients taste like crab? I am not sure but it does. My recipe is simple and so worth making.
The Healthy Vegan Crab Cakes plated.
Healthy Vegan Crab Cake
My Healthy Vegan Crab Cakes will blow you away. How can something this healthy and this simple, taste like the real thing?
Ingredients
- 1 15 ounce Can Hearts of Palm hand shredded
- 2 Stalks Celery small dice
- 1/2 Whole Yellow onion small dice
- 1/2 Cup GF flour
- 1/4 Cup Parsley rough chop
- 2 Tbsp Vegan mayo more if needed
- 1 Tsp Apple cider vinegar
- 1 Tbsp Dijon mustard
- 2 Tsp Old Bay seasoning
- 1 Tsp Garlic powder
- 1/2 Tsp Salt
- 1/2 Tsp Ground Black pepper
- 1/2 Cup GF panko breadcrumbs
- 3 Tbsp Canola oil
Instructions
-
Begin by shredding the hearts of palm and set aside in a large bowl. Add the celery, onion and parsley to the hearts of palm. Mix well. In a separate bowl, combine the GF flour, vegan mayonnaise, Dijon mustard, apple cider vinegar, Old bay seasoning, garlic powder, salt and black pepper.and mix well. Combine the vegan mayo mixture into the "crab cakes." Now, shape Crab Cakes and Coat with Breadcrumbs and set on a baking tray. Put in the fridge for 30 minutes.
Heat the oil in a skillet. Once shimmering, add the crab cakes and cook 3 minutes or so per side. Make your favorite sauce and serve along side the vegan crab cakes.
Enjoy!
Leave a Reply