If you didn’t know I grew up on the Outer Banks, North Carolina. It’s the northern part of that strip of islands off the coast of NC. I grew up eating seafood. One of my absolute favorite things was when my dad would make us crab cakes. Which is what inspired this recipe. I took my dad’s recipe and veganized it which you’ll likely see me do often because he‘s the og chef in the fam.
You’ll notice there is no lemon juice in this recipe. I omitted the lemon juice in my dad’s original recipe because hearts of palm are tangy on their own and the lemon juice added too much twang.
The flavor and texture of these vegan crab cakes is incredible. They will satisfy vegans and (non picky) meat-eaters alike.
Vegan Gluten Free Crab Cakes
Vegan | Gluten Free | Soy Free Option | Nut Free
2 cans hearts of palm
1 cup gluten free Panko bread crumbs
1.5-2 tsp old bay
2 tsp nori flakes, finely shredded (or sub kelp flakes)
1/4 cup vegan mayo
1 tbsp fresh parsley, chopped
1/4 tsp ground mustard
Dash of hot sauce
Salt to taste
If baking preheat the oven to 400 degrees
1. Drain cans of hearts of palm and cut in half length wise
2. Add to food processor and pulse until shredded. Try not to over pulse because it will turn to mush.
3. In a medium mixing both add together the mayo and spices.
4. Add the shredded hearts of palm to the mayo mixture and mix to combine.
5. Add the bread Panko and nori to the mixture and mix to combine. Taste mixture and adjust flavor as desired.
6. If baking grease a baking sheet and form the patties, place on the sheet, and bake for 12 minutes then flip them and bake another 10 minutes.
7. If frying you will heat a sauce pan on medium heat and add 2 tbsp of canola oil to the pan. Wait until the oil is wavy signally it is hot then add about 3-5 patties depending on the size you made them. You will fry them about 4 minutes on each side getting them nice and golden brown.
Serve them with your favorite sauce. May I suggest tartar?
If frying give them a few minutes to rest. If you eat them immediately they will be very soft but if you allow them to rest they will firm up and be the perfect texture.
I used Ian’s Original Gluten Free Panko