Oh. My. Goodness! These vegan crab cakes were absolutely amazing and inspired by my fellow vegan and Instagram friend, Chris of @datplantbasedbrotha.
These crab cakes had me making all kinds of 'ummmm ummm ummm' sounds while I was eating, that my family was like "wow, dang, must be good! My son, who isn't vegan but will eat all my food, tried a bite and loved it (his eyes got big, too lol).
What you'll need:
A fork or spoon
A plate/dish for flour/dredging
1 can of hearts of palm
1/3 cup of all purpose flour
1/3 cup of fish breading (I used Andy's Cajun Fish Breading)
2 tbsps of vegan mayo
1 tsp of smoked paprika
1 tsp of garlic powder
1/2 tsp of black or cayenne pepper
1/2 tsp of cajun seasonings (I use Slap Yo Mama or Louisiana brands)
2 tsps of Old Bay
1/2 tbsp of yellow mustard
2 tbsps of panko bread crumbs
grapeseed oil, enough to coat the entire base of your frying pan plus about 2 additional tablespoons
Makes 3 crabless cakes
Vegan Remoulade-like Sauce:
1 tbsp vegan mayonnaise
½ tbsp sriracha sauce
½ tbsp dijon mustard
fresh lemon juice from a lemon wedge
(optional) top with finely minced fresh or dried dill
Add flour and fish breading in a bowl/dish and set to the side.
Rinse and drain hearts of palm.
Add hearts of palm to food processor and pulse until you get crab meat-like consistency (should be only a 2-3 short pulses for one can of hearts of palm, more if you are making more).
Transfer to bowl and add remaining seasonings, mayo, mustard, nori pieces/kelp granules and breadcrumbs into a bowl.
Mix mixture carefully with a fork or spoon.
Taste the mixture and add small amounts of more of the appropriate seasonings to it to fit your taste (perhaps you want more nori/kelp granules to give it more of a seafood taste, more mustard, or more Old Bay seasoning).
Stir mixture with a fork or spoon very carefully, be sure not to mix/blend to vigorously, to keep the chunky crab-like texture,
Cover and chill mixture in refrigerator for 30 minutes - 1 hour.
Add grapeseed oil to frying pan and set heat to medium heat (enough to fully coat the pan and fry).
Mold into cakes then lightly coat the front and back of each crab cake by sprinkling, patting them with your flour/fish breading mixture. Make sure they are tightly formed and fully dredged in flour.
Carefully add each crab cake to frying in grapeseed oil until golden brown (3-5 minutes on each side) and then flip. Remove from heat and place on dish with paper towels to absorb some of the oil.
Enjoy your crab cakes over a bed of arugula or spinach with vegan remoulade sauce as an appetizer/salad or as a crab cake burger. I added the vegan remoulade sauce, avocado, red onion and tomato on a vegan butter toasted pretzel bun to mine and it was tantalizing!
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