These tasty plant-based crab cakes are crispy on the outside and tender inside. Featuring hearts of palm, chickpeas, and loads of flavor. Fresh, flavorful, and healthy vegan crab cakes topped with a simple homemade white sauce. Enjoy as an entrée or appetizer. Great for parties and get-togethers!
In a food processor, pulse the hearts of palm, garbanzo beans, corn, old bay seasoning, and kelp granules (or dulse) until roughly chopped and flaky – do not over-blend.
In a large bowl, combine the mixture with ½ cup breadcrumbs, green onions, oregano (or parsley), and the tartar sauce (or remoulade). Taste and adjust seasonings, as desired. Cover and refrigerate for 15-30 minutes.
Pour the remaining breadcrumbs in a shallow dish. Remove the mixture from the refrigerator and divide/form into 12 cohesive patties, about 1 inch thick. I use a ¼ cup measuring cup to make sure they’re all uniform.
Coat each patty in the breadcrumbs and place on a plate or cookie sheet. Store covered in the refrigerator until ready to cook, but at least 10 minutes.
Option 1 – Air Fryer. Preheat the air fryer to 400° F. Bake for 12-15 minutes, or until golden brown.
Option 2 – Oven. Preheat oven to 425° F. Bake for 20 minutes, flip over, and bake another 20 minutes, or until crispy and golden brown.
Option 3 – Skillet (stovetop). Heat a non-stick or cast-iron skillet over medium heat. Remove the crab cakes from the refrigerator and cook 3-4 patties for about 4-5 minutes in a little avocado oil, if desired. Then flip over and cook another 4-5 minutes, or until golden. Transfer the patties to a lined plate to keep warm, and continue cooking remaining patties.
Serve with Healthy Tartar Sauce or Remoulade. Garnish with fresh lemon wedges, sliced green onions, chopped parsley, and/or hot sauce, as desired.
Notes
* If you prefer a stronger fishy smell, use kelp granules, dulse flakes, or torn nori. If you hate fish like my husband, feel free to omit them.