Savory spiced chickpea patties that take on the homey flavor, texture and look of real crab cakes. Perfect to top your favorite salad or to drizzle with a yummy sauce. Even if you aren’t vegan, I promise you will LOVE these healthy faux crab cakes. They are grain-free and high in plant- based protein.
Growing up in Pennsylvania, Maryland crab cakes were a big part of my childhood. I absolutely loved them. Though I’m not a vegan, I am a vegetarian and have been Gluten free for several years.
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I was delighted when I stumbled on this Vegan Crab cake recipe in Jenné Clairborne’s Cookbook: Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul
It’s easily my favorite recipe from her wonderful cookbook. I’ve since adapted it a bit and would like to share it with you.
What are hearts of palm, you ask?
Credit: jantroyka/iStock/GettyImages
Hearts of Palm are just that; the inner part (the Heart) of small palm tree shoots. They can be sustainable. There are family plantations that unlike some other species of palm tree, the Bactris gasipaes palm variety grows more rapidly and produces multi-stemmed trees (with multiple stalks that can be harvested without cutting the whole plant). Hearts of palm grown in this manner are a sustainable replacement crop for harvesting other types of palm hearts and for filling the ongoing and increasing demand.
The Bactris gasipaes palm tree also produces a delicious and popular fruit, known as the pejibaye, which is actually a drupe with edible pulp. It’s usually cooked in salted water and served with mayonnaise or alone in salads. It’s now becoming more popular worldwide and is being used to make creamy soups and dips. The palm is known by many names and is a very popular crop in countries like Costa Rica and Brazil where It’s often called the “pejibaye” palm tree.
What does hearts of Palm taste like? To me it’s like a tangy stringy melt in your mouth string cheese. I often peel the inner stalks as snacks like string cheese. It’s a bit tangy and has a very mild pleasant texture and mild taste that is a tangy, mix of lobster, artichoke and oyster. It can act as a great addition to salads and substitute for seafood with a similar texture and taste. They are very low in calories, high in fiber and rich in minerals like potassium and Vitamin B6.
To avoid participating in the extinction Rainforest species of palm trees like the Fiji saigo palm or the Euterpe Edulis be sure you are using only sustainable Hearts of Palm, preferably from small family farms.
What is Veggenaise?
Veggenaise is a vegan mayonnaise that has absolutely the BEST taste… in my opinion. It uses healthy non-hydrogenated oils. It is, however VERY overpriced! Still, I love it so much I splurge on it. It’s also nice that it keeps food from spoiling when you travel and go camping as it’s vegan and there aren’t ingredients that spoil easily if left out a bit. You’ll find it in the refrigerated section of your favorite health food store.
Is Old Bay Seasoning Gluten-free?
Old Bay is an indispensable ingredient in Cajun, seafood and other dishes. It’s a perfect blend of 18 herbs and spices to give your dish an authentic seafood flair. The manufacturer promises that it is Gluten-Free.
PREP TIME: 15 MINS
COOK TIME: 10 MINS
TOTAL TIME: 25 MINS
SERVES: 12
CAKES CATEGORY: DINNER
INGREDIENTS
- 2 (14-ounce) cans hearts of palm, drained and chopped
- 1 ½ cups cooked chickpeas or 1 (15-ounce) can, drained
- 1 cup panko bread crumbs, plus ½ cup for coating
- ¼ cup vegan mayonnaise (I like Vegennaise)
- 1 jalapeño pepper, seeded
- 1 ½ tablespoons Old Bay seasoning
- 1 teaspoon ume plum vinegar
- 1 teaspoon Dijon mustard
- 6 tablespoons grapeseed or avocado oil
INSTRUCTIONS
- Place the hearts of palm and chickpeas in a food processor and pulse to combine and mash. Do not over process it; you still want some small chunks to create that “crab” texture.
- Combine hearts of palm mixture into a large bowl and add 1 cup panko, vegan mayonnaise, jalapeño, Old Bay seasoning, vinegar, and mustard. Stir well to combine.
- Line a large plate with paper towels and keep nearby.
- In a large skillet, heat the oil over medium-high heat. Place the ½ cup panko in a shallow dish. Form the “crab” mixture into 2-inch-wide patties, pack the mixture tightly, and then coat them in the panko in the shallow dish.
- Place the patties in the skillet without overcrowding and pan-fry for 3 minutes on each side. Transfer the patties to the prepared plate. Repeat with the remaining mixture.
- Serve with your favorite sauce and fresh greens.