Phoney Crab Cakes
Transform your meal lineup with these irresistible *Phoney Crab Cakes*, a plant-based twist on the seafood classic that’s packed with amazing texture and flavor! This vegan-friendly recipe combines the flakiness of hearts of palm and chickpeas with the bold seasoning of Old Bay, vibrant hints of lemon zest, and the fresh pop of parsley and green onion. Crispy on the outside and tender on the inside, these golden cakes are pan-fried to perfection and come together in just 30 minutes, making them ideal for weeknight dinners or entertaining. Serve with tangy vegan tartar sauce or a fresh squeeze of lemon, and you’ll have a show-stopping dish that’s sure to impress both vegans and non-vegans alike. Perfect as an appetizer, main course, or party snack, these plant-based crab cakes are proof that going meatless doesn’t mean sacrificing flavor or indulgence!
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Recipe Information
Ingredients
- 14 oz canned hearts of palm, drained and chopped
- 15 oz canned chickpeas, drained and rinsed
- 1 cup panko breadcrumbs
- 0.25 cup vegan mayonnaise (or regular mayonnaise)
- 1 tbsp Dijon mustard
- 2 tsp Old Bay seasoning
- 2 tbsp fresh parsley, finely chopped
- 2 stalks green onion, finely chopped
- 1 tsp lemon zest
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup neutral oil (e.g., vegetable or canola oil), for frying
Instructions
In a large mixing bowl, mash the drained hearts of palm and chickpeas using a fork or potato masher until flaky with some chunks left for texture.
Add the panko breadcrumbs, vegan mayonnaise, Dijon mustard, Old Bay seasoning, chopped parsley, green onion, lemon zest, salt, and black pepper into the bowl. Mix well until the ingredients are fully combined and form a cohesive mixture.
Using clean hands or a scoop, divide the mixture into 8 equal portions. Shape each portion into a 3-inch patty, pressing gently to compact.
Heat the neutral oil in a large skillet over medium heat. Once the oil is hot, place 4–5 patties in the skillet, ensuring they aren’t overcrowded.
Cook each side for about 4–5 minutes, or until golden brown and crispy. Remove the cooked cakes and place them on a paper towel-lined plate to drain excess oil.
Repeat with the remaining patties, adding more oil to the pan if necessary.
Serve the phoney crab cakes warm with a dollop of vegan tartar sauce, a squeeze of fresh lemon juice, or on a bed of greens.
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 47.5 g | 17% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 5.3 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 466 mg | 10% | |
*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.
