I am so excited to share this recipe with you because it tastes incredible and is such a good imitation of crab cakes. These are made with a couple ingredients that you probably don’t use everyday but are easily found in most grocery stores. First off are the hearts of palm. They are the tender inner part of a palm tree and when they are mashed they have a texture very similar to crab! You will find these, canned, right next to the artichokes in most grocery stores. I have used them in a few recipes but in these crab cakes they really shine! The second key ingredient is seaweed. Seaweed is a pretty common in asian food and in this recipe it is used to give the hearts of palm a fishy, from the sea, type of flavor. I was impressed with just how well this worked.
These crab cakes are come together in 45 minutes and a lot of that time is hands off. They are sure to impress friends and family. It’s fun to tell them about the obscure ingredients that came together to make these crab cakes as well. I love to serve them over a big bowl of greens like massaged kale. Then top with the dill tartar sauce is what to bring everything together.
One of my favorites things about cooking is making food that is truly nourishing the body. This recipe is such a great example of delicious food that will keep you feeling great and energized. You never need to sacrifice flavor to stay healthy! The crab cakes and dill tartar sauce are vegan, oil- free, and made with wholesome ingredients. Serve with greens for a complete healthy meal.
This vegan edition of crab cakes is made with hearts of palm, seaweed, and flavored with Old Bay seasoning, topped with a creamy fat-free dill tartar sauce.
- 1 14 oz can hearts of palm, drained
- 1/2 .35 oz package seaweed snack*
- 1/2 medium red bell pepper, chopped
- 1/2 medium onion, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, minced
- 1/2 cup chickpea flour
- 1/8 cup water
- 1/4 cup breadcrumbs
- 1/2 tsp salt
- 2 tsp old bay seasoning
- 1 12 oz package silken tofu
- 1 tsp garlic powder
- 1 tsp salt
- 2 tsp dill weed
- 1/4 cup chopped dill pickles
Preheat oven to 375°
Add drained hearts of palm to a large bowl. Use a fork to smash the hearts of palm. If you encounter tougher parts that wont break apart with the fork, chop them with your knife. Crumble or chop the seaweed into little flakes and mix in with the hearts of palm. Set aside.
In a skillet over medium heat add the red pepper, onion, and celery. Cook for 3-5 minutes until vegetables are tender. Add the garlic and cook for 1 minute. Season with salt and pepper to taste.
Add the vegetable mixture into the bowl with the hearts of palm. Then add all remaining ingredients and stir together until well mixed.
Use your hands to form 10 patties and place them on a parchment lined backing sheet. Cook in the heated oven for 15 minutes, then flip and cook 10 more minutes.
While the crab cakes cook, make the tartar sauce. Add the tofu, garlic powder, salt, and dill to a blender. Blend until smooth, then stir in chopped pickles.
Serve crab cakes right away and top with tartar sauce. Leftovers will keep in a sealed container in the fridge for up to 3 days. Enjoy!
* Most seaweed snack I have found contains oil, if you wish to make this recipe oil free sub with 1 tbsp kelp flakes.
I hope you enjoy this tasty recipe as much as I do! If you tried this at home leave me a comment. If you would like a fresh vegan recipe sent to your inbox each week please subscribe below. Thanks for reading!