Vegan Crab Cakes with Tartar Sauce

You can dive into the most delectable, completely plant-based crab cakes, compliments of a few key ingredients which bring out a flaky texture (thank you, hearts of palm!), and sea-worthy taste (compliments to capers and kelp granules). These vegan “crab” cakes come together quickly—just stir together sliced canned hearts of palm, garlic, green onions, parsley, capers, flax seeds, bread crumbs and seasonings, then chill for 30 minutes before forming the mixture into patties to bake in the oven until golden and crisp on the outside. While they are baking, whip up a creamy vegan classic tartar sauce to accompany them. One of the other magic ingredients in this recipe is Old Bay Seasoning, a classic seafood seasoning (which is completely plant-based) made of 18 herbs and spices often used to season animal-based crab cakes. You can get this plant-based seasoning in well stocked shops or on-line, or put it together yourself (see below). Make these delicious Vegan Crab Cakes with Tartar Sauce in no time! They are delicious as appetizers or the main dish for your meal served with baked tofu and a yummy coleslaw on the side. Whip up this easy vegan tartar sauce to accompany your baked crab cakes, too. And you can make these vegan crab cakes gluten-free by using gluten-free bread crumbs.

Watch me make this recipe on Instagram here.

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Vegan Crab Cakes with Tartar Sauce

(11 votes, average: 4.73 out of 5)
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4.7 from 11 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 50 minutes
• Yield: 5 servings
• Diet: Vegan

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Description

Dive into the most delectable Vegan Crab Cakes with Tartar Sauce, compliments of a few key ingredients in this easy recipe, including hearts of palm, kelp granules, and capers. Serve them with an easy vegan tartar sauce to perfect this yummy appetizer or entrée.

Ingredients

Vegan Crab Cakes:

• 1 (14-ounce) can hearts of palm, drained
• 2 cloves garlic, minced
• 3 green onions, finely sliced
• ½ cup fresh parsley, finely chopped
• 2 tablespoons capers, rinsed, drained, chopped
• 2 tablespoons flax seeds, ground
• ½ cup bread crumbs
• 1 ½ tablespoons kelp granules (such as Maine Coast)
• 2 teaspoons Old Bay Seasoning
• ¼ cup tahini
• 1 tablespoon Dijon mustard
• 1 lemon, juiced
• 1 tablespoon extra virgin olive oil

Vegan Tartar Sauce:

• ½ cup light vegan mayonnaise (make your own vegan mayonnaise here)
• ½ lemon, juiced
• 1 teaspoon Dijon mustard
• 1 green onion, finely sliced
• ¼ cup sweet pickles, finely diced

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Instructions

1. Slice hearts of palm in small slices (about ¼ inch). Add to a medium mixing bowl.
2. Add garlic, green onions, parsley, capers, flax seeds, bread crumbs, kelp granules and stir well.
3. Add tahini, Dijon mustard, and lemon juice. Mix with hands in order to break apart the hearts of palm slightly into a stringy texture and thoroughly combine.
4. Chill for at least 30 minutes.
5. Preheat oven to 375.
6. Remove mixture from the refrigerator. Scoop up mixture with a ½-cup measuring cup and transfer it by inverting measuring cup and shaking it onto a baking sheet sprayed with non-stick cooking spray. Makes 5 cakes. Pat down each cake to create a round patty about ¾-inch thick. Brush with olive oil on each patty surface.
7. Bake at 375 F for 15 minutes. Turn cakes over to cook on other side. Cook for an additional 15-20 minutes, until golden-borwn on the outside and tender on the inside.
8. While cakes are baking, make Classic Tartar Sauce. Mix together light vegan mayonnaise, lemon juice, Dijon mustard, green onion, and pickles until smooth. Serve with “crab” cakes. Makes ¾ cups tartar sauce (five 2 ½-tablespoon servings each).

Notes

You can find canned hearts of palm and kelp granules at most well-stocked supermarkets or online.

You can find Old Bay Seasoning at many well-stocked supermarkets or online. If you’d like to make it yourself, mix together celery seed, paprika, ground mustard, salt, red pepper, and black pepper.

Make these “crab” cakes gluten-free by using gluten-free bread crumbs.

You can significantly reduce the sodium levels in these crab cakes by rinsing hearts of palm, capers and pickles, and using a reduced sodium seasoning blend in place of Old Bay Seasoning.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 344
• Sugar: 4 g
• Sodium: 1,009 mg
• Fat: 14 g
• Saturated Fat: 4 g
• Carbohydrates: 42 g
• Fiber: 5 g
• Protein: 7 g

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For more delicious plant-based entrees, check out some of my favorites:

Black Bean Spinach Enchiladas with Green Enchilada Sauce
Chipotle Spice Power Bowl with Rice
Easy Udon Noodle Bowl with Kimchi
Vegan Heirloom Beans Cassoulet
Vegan Tacos with Jackfruit, Black Beans and Quinoa
Easy Vegan Bibimbap Skillet
One Pot Vegan Orecchiette Pasta with Sausage and Broccoli
Bean Curd with Baby Bok Choy Stir Fry

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