These vegan crab cakes are a delicious plant-based take on the “seafood” classic, using hearts of palm instead of crab for a similar flaky texture. With fresh corn, red pepper, and crushed nori, these cakes offer a flavorful and unique twist. They’re perfect as a starter or snack, with a crispy exterior and tender, savory interior that makes them ideal for date nights or casual gatherings.
Read more: 11 High Protein Vegan Snack Ideas This recipe from Gracias Madre stands out for its creative mix of ingredients. Hearts of palm mimic the texture of crab, while corn and red pepper add sweetness and color. Old Bay seasoning and crushed nori provide that signature seafood flavor without any fish.
These vegan crab cakes pair beautifully with spicy mayo, fresh cilantro, and a squeeze of lemon , adding layers of taste and a touch of brightness. Whether served on a salad , as a sandwich filling , or on their own, these crab cakes are versatile and easy to make. The plant-based ingredients make them a lighter, more sustainable option, while still delivering on taste.
They’re a great choice for those seeking an impressive vegan appetizer. Read more: 30 Fall Recipes To Warm Up Your Evenings Crab cakes Ingredients 1 tablespoon extra-virgin olive oil plus more for frying 1 cup corn fresh or frozen and thawed 2 teaspoons minced onion 2 teaspoons minced red bell pepper 4 whole hearts of palm shredded (about 1 cup) 3 tablespoons panko breadcrumbs gluten-free if desired, plus more for .
