Hearts of Palm “Crab Cakes”

1. Prepare the Hearts of Palm:

• Start by draining and chopping the hearts of palm into small pieces. If you’re using canned hearts of palm, simply drain the liquid and chop them into small chunks. For a more “shredded” texture, you can pulse them a few times in a food processor (just don’t over-process; you want a texture that mimics crab).
• Place the chopped hearts of palm into a large mixing bowl.

1. Combine the Ingredients:

• To the bowl with hearts of palm, add the breadcrumbs, vegan mayo, Dijon mustard, lemon juice, fresh parsley, Old Bay seasoning, smoked paprika, garlic powder, and onion powder. Season with salt and pepper to taste.
• Mix everything together gently until the ingredients are well combined. The mixture should be moist but firm enough to hold its shape when formed into patties. If it seems too wet, add a bit more breadcrumbs to absorb the moisture.

1. Form the Crab Cakes:

• With your hands, form the mixture into small patties, about 2-3 inches in diameter. Depending on the size you make, this recipe should yield around 8-10 cakes.
• Gently press each patty to ensure it sticks together. If the mixture feels too loose, you can refrigerate the patties for 15-20 minutes to help them firm up before cooking.

1. Cook the Crab Cakes:

• Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the patties to the skillet, cooking in batches if necessary to avoid overcrowding.
• Fry the cakes for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to flip the cakes gently, being careful not to break them.
• Once cooked, transfer the crab cakes to a plate lined with paper towels to absorb any excess oil.

1. Serve:

• Serve the hearts of palm “crab cakes” hot with lemon wedges and a drizzle of extra lemon juice on top. You can also serve them with a side of vegan tartar sauce or a simple aioli for dipping.
• For a more substantial meal, serve these cakes alongside a fresh salad, roasted vegetables, or even as a sandwich in a soft bun.

Tips for Perfect Hearts of Palm “Crab Cakes”:

• Don’t Overprocess: If you’re using a food processor to chop the hearts of palm, pulse them lightly to maintain some texture. The hearts of palm should resemble shredded crab meat, not a mushy paste.
• Chill the Patties: If your mixture is too soft and the patties aren’t holding together well, pop them in the fridge for 15-20 minutes before frying. This will help them firm up and make them easier to cook.
• Customize the Seasonings: Feel free to play around with the spices. If you like more heat, add a pinch of cayenne pepper or chili flakes. For a classic seafood flavor, add a splash of seaweed flakes or nori for a touch of ocean-like flavor.
• Baking Option: For a lower-fat option, you can bake these crab cakes instead of frying them. Preheat the oven to 400°F (200°C) and bake the cakes on a parchment-lined baking sheet for about 15-20 minutes, flipping halfway through, until they’re golden brown.

Why These Hearts of Palm “Crab Cakes” Are Perfect for Any Occasion:

• A Vegan Crab Cake Alternative: This recipe is a fantastic choice for vegans, vegetarians, or anyone who’s looking to reduce their seafood consumption but still loves the classic taste and texture of crab cakes.
• Easy to Make Ahead: You can easily prep these crab cakes in advance by forming the patties and storing them in the fridge for up to a day before cooking. This makes them perfect for meal prepping or serving at a dinner party.
• Crowd-Pleasing: Whether you’re hosting a party, family dinner, or a summer barbecue, these hearts of palm crab cakes will impress your guests. They’re flavorful, hearty, and serve as a great appetizer or main course.
• Great for Customization: You can add your own twist to the recipe by mixing in other ingredients, such as shredded carrots, corn kernels, or even diced bell peppers for added color and texture.

Final Thoughts:

Hearts of Palm “Crab Cakes” are the perfect plant-based alternative to the classic seafood dish, offering all the savory, crispy goodness of crab cakes without the seafood. These cakes are flavorful, healthy, and incredibly satisfying, making them a great option for a light lunch, dinner, or appetizer. Whether you’re vegan or simply looking for a fresh new take on an old favorite, this recipe will undoubtedly become a new go-to in your kitchen.

With their delicate flavor, satisfying texture, and crispy golden crust, these hearts of palm crab cakes are a must-try! So, grab a can of hearts of palm and give this easy, flavorful recipe a go—you’ll be amazed at how delicious and versatile they can be.