Mock Crab Cakes
Dive into the delicious world of plant-based seafood with these irresistible Mock Crab Cakes! Made with tender hearts of palm and protein-packed chickpeas, these cakes deliver the flaky texture and savory flavors of traditional crab cakes—without any seafood. Perfectly seasoned with Old Bay, Dijon mustard, and a hint of garlic, these golden-brown patties are pan-fried to crispy perfection. Quick and easy to prepare in just 25 minutes, they’re an ideal option for weeknight dinners or as an impressive appetizer for gatherings. Pair with a zesty lemon aioli or classic vegan tartar sauce for a finishing touch that will wow your taste buds. Whether you're vegan, vegetarian, or just looking to try something new, these Mock Crab Cakes are a must-have addition to your recipe repertoire!
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Recipe Information
Ingredients
- 14 oz (canned, drained) Heart of palm
- 1 cup (cooked or canned, drained and rinsed) Chickpeas
- 1 cup Panko breadcrumbs
- 3 tbsp Vegan mayonnaise
- 2 tsp Dijon mustard
- 2 tsp Old Bay seasoning
- 2 tbsp (finely chopped) Fresh parsley
- 1 tbsp Lemon juice
- 1 tsp Garlic powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp (for frying) Olive oil
Instructions
In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
Using your hands, gently shred the heart of palm into thin, crab-like strands. Add the shredded heart of palm to the mashed chickpeas.
Add the vegan mayonnaise, Dijon mustard, Old Bay seasoning, parsley, lemon juice, garlic powder, salt, and black pepper to the bowl. Mix until well combined.
Gradually fold in the panko breadcrumbs until the mixture holds together but is not overly dry.
Form the mixture into 8 small patties (about 3 inches in diameter) and set aside on a plate or tray.
In a large skillet, heat the olive oil over medium heat.
Once the oil is hot, add the mock crab cakes to the skillet, working in batches if necessary to avoid overcrowding.
Fry each cake for 3-4 minutes per side, until golden brown and crispy on the outside. Remove from the skillet and drain on a paper towel-lined plate.
Serve the mock crab cakes warm with your favorite dipping sauce, such as tartar sauce or lemon aioli.
Nutrition Facts
Calories |
1054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 4104 mg | 178% | |
| Total Carbohydrate | 128.8 g | 47% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 17.2 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1454 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
