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Fast, easy, and utterly delicious - these Vegan Crab Bites are the perfect party appetizer. They can be served hot or cold and take 20 minutes to prepare.
If you're going to a party, but have no idea what to bring, you'll definitely want to make these Vegan Crab Bites. They are a crowd favorite!
Who can resist a creamy dip tucked inside a crispy shell? Nobody can! So, they'll be a hit at your next party and disappear fast!
I'm making two batches for a family gathering along with a platter of Vegan Cheddar Cheese, Herb Crackers, and Vegan Pepperoni. I don't have to worry about heating anything up and can focus on having fun.
To make these delicious bites, you'll just have to pick up pre-made phyllo shells, hearts of palm, and some pantry staples. So simple!
Are phyllo cups vegan?
Yes, most store-bought brands are accidentally vegan, just double check before you purchase. I buy Athens Foods Phyllo Shells and I usually find them at Walmart in the frozen section.
How to make Vegan Crab Bites
(full printable recipe in the card below)
Add the hearts of palm to a Food Processor and give 3-4 long pulses until shredded. Don't over process - the mixture should have a crab-like consistency.
To a large bowl, add the mayonnaise, mustard, Worcestershire sauce, kelp, Old Bay Seasoning, parsley, garlic, onion, salt & fresh cracked pepper. Combine everything well.
Now add the shredded hearts of palm and combine everything well. Taste for seasoning and add more if needed.
Using a small spoon, fill each shell with mixture. Top with fresh-cut parsley if desired. Serve right away or chill in a covered container until ready to serve.
Add on ideas:
- For richer stuffing, you can swap out ¼ cup mayo for a ¼ cup Vegan Cream Cheese or Vegan Sour Cream.
- Add fresh-cut greens like chives, dill, parsley and green onion to the mixture (or as a garnish).
- For extra flavor, you can add ¼ teaspoon of cumin, crushed red pepper, coriander, cayenne pepper or paprika.
How to turn these Vegan Crab Bites into a hot appetizer
It's so easy! Here's what you'll need to do:
- Preheat oven to 375° F (190° C)
- Prepare the mixture the same way
- Fill the phyllo cups and add a sprinkle of panko breadcrumbs on top
- Bake for 10-12 minutes until filling is heated throughout and breadcrumbs are golden
Look for more small bites? Here are my faves:
Crabless Vegan Stuffed Mushrooms
I'd love to hear from you
If you make these Vegan Crab Bites, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
Vegan Crab Bites
- 2 14 ounce cans hearts of palm drained & rinsed
- ½ cup vegan mayonnaise
- 1 teaspoon mustard
- 1 teaspoon vegan worcestershire sauce
- 1 teaspoon kelp granules (*optional)
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon dried parsley (or 2 tablespoon fresh-cut)
- ¾ teaspoon granulated garlic
- ½ teaspoon granulated onion
- Salt & fresh cracked pepper to taste (note the sodium in Old Bay)
- 30 frozen mini phyllo shells , thawed (2 packages)
- Add the hearts of palm to a food processor and give 3-4 long pulses, until shredded (you may need to shred in two batches depending on the size of your processor). Don't over process - the mixture should have a crab-like consistency. (*see photo above)
- To a large bowl, add mayonnaise, mustard, Worcestershire sauce, kelp, Old Bay Seasoning, parsley, garlic, onion, salt & fresh cracked pepper. Combine well.
- Add the shredded hearts of palm to the bowl and combine well. Taste for seasoning and add more if needed.
- Using a small spoon, fill each shell with mixture. Top with fresh-cut parsley if desired. Keep covered in the refrigerator until ready to serve. Enjoy!
- If you can't find kelp granules, you can use dulse flakes, dulse granules or break up a small piece of nori. If you don't want the ocean-like flavor, you can omit the seaweed altogether. It will still be delicious!
- For a richer stuffing, you can swap out ¼ cup mayo for a ¼ cup vegan cream cheese or vegan sour cream (soften cream cheese before using).
- Fills about 26-30 shells depending on how much you stuff them.
- You can make filling the day before, just cover and pop it in the fridge.
- If you don't have a food processor, you can shred the hearts of palm with a fork.
- If you'd like to turn these into a hot appetizer, you can find the instructions in the post above.
Easy. and delicious. Crowd pleaser, even for omnivores
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Hi Nicole, we're so happy to hear that the recipe was a hit even with the omnivores! Thanks so much for trying it out 🙂
Amazing as usual! These are deliscious! Love your recipes, Karen!
Lol! That's ok! Karen is such a popular name these days. 🙂
I'm so glad you liked them! Thank you for giving them a try! 🙂
Any idea how much nori to use? Seaweed granules turned out to be impossible to find around here.
I would use a small snack-sized sheet. The nori tends to be a little stronger tasting in my opinion. You can always add more, but I'd start with that amount. Hope this helps 🙂
Thank you! I ground up 5 snack sheets in the coffee grinder & used 1/2 tsp of the resulting flakes. I hate nori so I couldn’t bring myself to use more, so it really wasn’t very noticeable.
Such a good idea to put the sheets in a coffee grinder! Thank you for sharing. 🙂
Vegan mayo, I assume? Worcestershire also has anchovy.
Hi John, every ingredient in the recipe is vegan (which is stated). I'm not sure if you're in the US, but if you are, they have vegan Worcestershire available in most stores. Thanks for stopping by 🙂
Brought these over to a friend's house for dinner who's trying to go vegan. She was very impressed!
I have made these last and they were just as good as the vegan crab cakes you made. Thanksa
Hi Renee! I'm so happy to hear this! Thank you for making them 🙂
These were better than expected! Tasted like real crab. Thank you!