Appetizer,  Main Dishes

Crab Cakes

Happy Sunday everyone! A few weeks back, Sprout picked up a can of hearts of palm while we were food shopping, but little did I know they had never actually tried it before. It’s usually great in salads, but I’ve heard some people use it in vegan seafood dishes. We thought we would get a little creative and made a poll on our instagram to help us figure out what to make. The results were almost unanimously for crab cakes, so here we are! They’re super delicious (we had ours with a squeeze of lemon and aioli). Hope you like them!  

**This recipe uses vegan worcestershire sauce – we had trouble finding some in the store so we made our own. You can skip this ingredient if you like (it just adds extra flavor), or you can follow this recipe here to make your own

*** One final note: Old bay seasoning does have salt in it already, so make sure you taste your mix first before adding salt to your preference as listed in step 2!

Vegan Crab Cakes



-1 Can hearts of palm

-¼ Cup vegan mayo

-1 Tbsp lemon juice

-½ Tsp mustard

-1 Tbsp vegan worcestershire sauce 

-1 Tbsp old bay seasoning

-1 Cup GF breadcrumbs



Preheat your oven to 400 degrees fahrenheit, or set to broil if using a small convection oven.

Drain your hearts of palm and shred them with a pair of forks. 

Mix together with all of your ingredients and half of the breadcrumbs. 

Form them into little cakes, then roll in the remaining breadcrumbs. 

Place on a lined and greased baking sheet, drizzle with oil, and bake for 15-20 minutes until crispy and golden brown. 

Garnish with a squeeze of lemon, and top with any herbs you enjoy (green onions, parsley, dill, etc). You can also dip them into aioli, or cocktail sauce if you like. Enjoy!  

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