AppetizersDinnerRecipesSide Dishes

Vegan Crab Cakes

posted by Melissa Huggins August 7, 2016 89 Comments
Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
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These Vegan Crab Cakes are crispy on the outside, yet moist & flaky on the inside. They can be enjoyed as an appetizer, side or a main dish.

Vegan Crab Cakes on a white plate. Topped with tartar sauce and green onion.

Vegan Crab Cakes without the crab? Why not call them something else?

That’s the burning question!

I know the title “Vegan Crab Cakes” could be a little confusing, or even annoying to some people (that’s not my intention). However, since it’s a mock version of the original recipe, the title helps people find it easier online.

I’ve had people suggest that I call them Hearts of Palm Cakes or Bean Cakes, but there’s a reason that I don’t. As a blogger, I have to title my recipes so they are easily searchable through Google.

Otherwise, there will be crickets around here and nobody will see my recipes.

So, I have to do my own research first before selecting a title. It’s not an easy task. Believe it or not, MANY people are searching for Vegan Crab Cakes and just a handful are searching for Hearts of Palm Cakes.

And NOBODY is searching for Bean cakes!!

So, that’s one of my reasons, for anyone who might be wondering.

Another reason, I always hope it will grab a non-vegans attention while searching for the original recipe. Maybe it will tempt them into trying it.

No harm done, right?

I also have an Un-Tuna Salad Sandwich on the blog. It’s very similar to tuna but much healthier and kinder.

Closeup view of Vegan Crab Cakes on a white plate with a lemon wedge. Why do vegans try to recreate recipes that replicate animal-based foods?

Many of us grew us consuming meat in a variety of dishes. Lots of memories are attached to them and that’s what we are familiar with. It’s not the meat itself we are missing, It’s the textures, flavors, and seasonings that are palate is used to.

We just don’t want to hurt animals for our tastebuds anymore. So, if we can recreate that experience without harming non-human friends, why wouldn’t we do that?

Lots of people who say they love the taste of meat, have never tasted it plain, without seasoning. I used to say the same thing, but after going vegan, I I realized my “cravings” were coming from the smells and flavors of the herbs and spices.

Also, recipes like this, make it easier for some people to transition from meat-eating to vegan. It surely helped me!

So basically, you can still have an enjoyable dish from your past, and leave your friends in the ocean…where they belong. Sounds like a good deal to me.

Some vegans don’t want to eat anything that reminds them of meat and that’s perfectly normal too. We are all different and have separate journeys, but the one thing we share in common is that we don’t want to harm animals.

The original crab cakes

I’m from Long Island and I grew up eating many seafood dishes, but my favorite thing to order was the crab cakes. They were very popular on the East Coast and especially in Maryland, where they are known for the best crab cakes.

It was a bit of a drive to get there from Long Island, so I settled for the crab cakes near home. However, I did make it out to Maryland a few times and ordered these famous cakes each time.

Yes, they really were THAT good.

Being vegan now, I don’t see any reason to miss out on those wonderful flavors, textures, and seasonings since I can enjoy it in a cruelty-free way.

The solution…Vegan Crab Cakes!


Fork full of Vegan Crab Cakes. Closeup view. I can’t claim that these taste exactly like a traditional Maryland Crab Cake

Those chefs have a way of making the recipe with as little breading as possible but still manage to get it to your plate in one piece. I did try to make them this way, but the method was frustrating and took much longer.

So, I wanted to make these taste as traditional as possible, but also make them easy to prepare. Keeping it simple is good.

What’s in these vegan crab cakes that make them similar to the real deal?

Well, I use Hearts of Palm which have a very similar texture to fish when it’s broken up. It doesn’t taste like crab, but that’s where the seasonings come in.

I also used garbanzo beans which have a flaky-like texture when broken up. They also add a nice dose of protein to the recipe.

So, basically, these two ingredients will be replacing the crab meat and create that flaky and stringy texture.

Now for the seasonings, I kept them as traditional as possible, and they are very basic ingredients. I used Old Bay Seasoning, Vegan Worcestershire Sauce, parsley, garlic powder, salt, and pepper.

*Worcestershire sauce isn’t typically vegan, but there are many vegan versions to choose from, and some are accidentally vegan. Just make sure to read the labeling before purchase. If you can’t find vegan Worcestershire sauce, you can use low-sodium tamari or soy sauce.

If you can’t find Old Bay Seasoning, you can use any basic seafood seasoning (just make sure it’s vegan). Also, there have been times that I left it out altogether and they were just as delicious (you might need to add a little more salt though).

I use Kelp Granules or Dulse Flakes to give these cakes a subtle hint of the ocean. If you can’t find those, you can break up a sheet of Nori or use any type of seaweed. It’s not needed but adds a nice flavor and natural source of iodine to the dish.


Vegan crab cakes on two serving plates. Green candle in the background with beer.

For the rest of the recipe

I used vegan mayonnaise, mustard, lemon juice, breadcrumbs and some fresh green onion. You can also add some celery, corn or bell pepper to change it up a bit.

I did use some oil to pan-fry them which doesn’t make them über healthy. However, I use minimal oil and only use a high smoke point variety…like coconut, avocado, grape seed, safflower and sunflower oil. The oil won’t turn rancid under the heating process.

If you want to make a healthier version of this dish, you can definitely bake these. Just set your oven to 400 degrees F. and bake about 8-10 minutes on each side. Make sure to lightly grease your baking sheet too.

These delicious Vegan Crab Cakes are crispy on the outside, yet moist & flaky on the inside

They can be enjoyed as an appetizer, side or a main dish. I’ve even enjoyed them as a breakfast side, in a sandwich, and with a big salad too.

Also, they freeze well, so they are perfect for make-ahead meals.

Let’s not forget about the beer! They go great with a tall glass of cold pale ale (vegan, of course).

A few more vegan seafood recipes:

Vegan Fish Tacos
Vegan Clam Chowder
Crabless Stuffed Mushrooms 


Watch how to make Vegan Crab Cakes in my quick video

*Note: in the video, it shows the hearts of palm sliced before going into the food processor. I prefer to just cut them in half to keep larger pieces in the mixture (for a flakier texture). 



*Click photo to pin*

Long photo of Vegan Crab Cakes for pinning purposes.



I’d love to hear from you

If you make these Vegan Crab Cakes, I’d love to hear what you think in the comment section 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.


4.85 from 13 votes
Vegan Crab Cakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

These Vegan Crab Cakes are crunchy on the outside, yet moist and flaky on the inside. They can be enjoyed as an appetizer, side or a main dish.

Course: Appetizer, Main Course, Side Dish
Recipe Type: Vegan
Keyword: Vegan Crab Cakes, Vegan Seafood
Servings: 4
Calories: 441 kcal
Author: Melissa Huggins
  • 1 15 oz can garbanzo beans , rinsed. *Save liquid
  • 2 14 oz cans hearts of palm , drained, rinsed and cut in half
  • 4 tablespoons reserved garbanzo bean liquid
  • 1/4 cup vegan mayonnaise
  • 2-3 teaspoons fresh lemon juice
  • 1 teaspoon vegan worcestershire sauce (*see note)
  • 2 teaspoons mustard
  • 1/2 cup green onion , diced
  • 2 teaspoons kelp granules (*see note for sub)
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons Old Bay Seasoning (or any seafood seasoning)
  • 1/2 teaspoon sea salt , more to taste
  • 1 teaspoon garlic powder
  • 1 cup of breadcrumbs (panko or regular) + more for breaded coating
  • 1/4 cup of preferred oil for pan-frying (divided)
  1. In a food processor add the garbanzo beans and hearts of palm together. Pulse just a few times to break it up. Don't pulse too many times or it will turn to mush. It should have a crab-like consistency. You can also do this manually, just use a fork or your hands to shred everything up. Set aside.
  2. In a large mixing bowl, whisk the reserved liquid (from the beans) well, until it's slightly foamy. Then add the vegan mayonnaise, lemon juice, Worcestershire sauce, mustard and all the dry seasonings. Whisk to combine well.

  3. Now add the bread crumbs, green onion, and hearts of palm and garbanzo bean mixture. Gently fold to combine. Taste for salt or seasoning, add more if needed. Pop the mixture in the freezer for 20 minutes. This helps the mixture stay together a bit better.
  4. Place enough breadcrumbs onto a shallow plate that will coat patties evenly. Take mixture out of freezer. Place about 1/4 cup of mixture into your hands to form a ball. Then gently flatten to form it into a patty shape. Coat patty in the bread crumbs on each side. Place aside and continue until the mixture is gone.
  5. Heat a large skillet over medium heat (about 2-3 minutes). Add about 2 tablespoons of oil and wait until it gets hot and shimmery before adding the patties. If you place the patty in the pan, and you hear it sizzle, it's ready. 

  6. Place about 4-5 patties on your pan at one time, but make sure you don't overcrowd the pan because they won't cook properly. Pan-fry them about 3-4 minutes on each side, or until light golden brown. Try to only flip each patty once. When done, transfer the patties to a paper towel-lined plate to absorb excess oil. Wipe out pan before the uncooked patties are added. Add fresh oil and continue until all patties are complete.

  7. Serve hot with vegan tartar sauce, a lemon wedge and top with chopped green onions. Enjoy!
Recipe Notes

* This recipe yields 10-12 cakes, using about 1/4 cup of mixture for each one.

 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! 

If the mixture is too wet for your taste, AFTER it comes out of the freezer, you can add a 1/4 cup of breadcrumbs into it. Combine well.

The prep time doesn't include the 15-20 minute freezing time.

If you want to make a healthier version of this dish, you can definitely bake these. Just set your oven to 400 degrees F. and bake about 8-10 minutes on each side. Make sure to lightly grease your baking sheet too.

When I purchase hearts of palm, I look for labels that say “sustainably harvested”. This way, I won’t be contributing to knocking down whole trees. Hearts of palm can be cultivated from a base plant… it has many branches & can be cut without killing the tree. This allows other branches to continue growing. I buy Native Forest, but there are other companies using the same practices.


* If you can't find vegan Worcestershire sauce, you can use low-sodium tamari or soy sauce.

*Note: in the video above, it shows the hearts of palm sliced before going into the food processor. I prefer to just cut them in half to keep larger pieces in the mixture (for a flakier texture). 


Nutrition Facts
Vegan Crab Cakes
Amount Per Serving (3 patties)
Calories 441 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 962mg 40%
Potassium 2370mg 68%
Total Carbohydrates 67g 22%
Dietary Fiber 8g 32%
Sugars 21g
Protein 12g 24%
Vitamin A 4.8%
Vitamin C 15.8%
Calcium 13.5%
Iron 29.2%
* Percent Daily Values are based on a 2000 calorie diet.





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Trish August 16, 2016 at 10:47 am

I made this last night. My husband, a non-vegan, really loved it as did I! I made a vegan tartare sauce to go with it and a bunch of roasted veggies. Had one on a sandwich for lunch today – yum! And the best part is that we have leftovers tonight, which we’ll have with a broccoli coleslaw. Shame they have to be fried, but once in awhile I crave fried foods anyway 🙂 Thanks so much for an awesome keeper-of-a-recipe!!

mhuggs August 23, 2016 at 1:54 pm

Hi Trish, this is wonderful to hear! Thank you for trying out the recipe. I’m so happy that your non-vegan hubby approved. I love putting the leftovers in a sandwich, too. That broccoli slaw sounds delicious! They can be baked, but they aren’t as crispy (still yummy though). Thank you for your feedback 🙂

Vegan Tuna Salad Sandwich (Gluten-Free) Vegan Lunch Recipe August 31, 2016 at 1:37 pm

[…] not much into sandwiches, but would like to make a vegan seafood recipe, you should try these Vegan Crab Cakes I made a few weeks ago. The ingredients are similar and will offer similar textures and […]

Amy September 6, 2016 at 1:16 pm

This recipe sounds good except it is not vegan. Worcestershire sauce is NOT vegan! It is made with fermented anchovies. Anchovies are fish.

mhuggs September 9, 2016 at 12:44 pm

Hi Amy, thank you for reaching out. Traditionally worcestershire sauce is not vegan. However, there are so many vegan versions on the market today. Annie’s makes a good one and also Edward & Sons. They are both labeled vegan. They both can be ordered on Amazon.

ELSA BEATRIZ HERRMANN December 17, 2016 at 6:26 pm

I used Annie’s…is Vegan and really good.

Melissa Huggins December 17, 2016 at 11:38 pm

I love Annie’s too. So nice to have vegan options for almost everything 🙂

Ruth December 23, 2017 at 9:04 am

Look on line, there are recipes to make your own vegan Worcestershire sauce too

Melissa Huggins December 23, 2017 at 11:55 am

Hi Ruth, yes, that is another option too. I need to try my hand at it sometime. Thank you for the suggestion. Have a happy holiday! 🙂

Stevie September 27, 2016 at 9:25 pm

Try reading the article. She completely explained this.

Stacey January 22, 2017 at 1:36 pm

NOT TRUE!!!!!! Kroger’s brand does not contain anchovies. There are lots of brands that don’t.

Vanessa @ VeganFamilyRecipes September 21, 2016 at 1:17 pm

This looks like such a wonderful recipe! To be honest I don’t think I’ve ever had real crab cakes but these vegan ones are getting me so excited! I can’t wait to try them. Thanks for the recipe 😉

mhuggs September 21, 2016 at 10:06 pm

Thank you, Vanessa. They have all the flavors & textures of real crab cakes. I like the vegan version so much better 🙂

Vivian September 21, 2016 at 6:51 pm

Hi, these sound wonderful and I can’t wait to make them. One question tho, what size can of hearts of palm did you use?

mhuggs September 21, 2016 at 10:11 pm

Hi Vivian, I’m so happy to hear that you’re going to make them. I used 2 14 oz cans of hearts of palm. I will fix it in the recipe. Thank you for letting me know. 🙂

vegan facts September 28, 2016 at 7:22 pm

This looks just like a crab cake. I would be scared to eat it if i someone served it to me because of how much it looks like a real crab. This is one hell of a recipe.

mhuggs October 6, 2016 at 10:11 am

Thank you so much! Yeah, it does have a very similar look & texture. They could really trick a meat eater.;)

Tara October 11, 2016 at 5:48 pm

A suggestion if you can find it is to try Jackfruit in place of the heart of palm. It has a very mild flavor and the texture is super close to crab once you shred it up

mhuggs October 14, 2016 at 4:57 pm

Thank you for stopping by, Tara. I love jackfruit & I primarily use it in tacos or stir fry. I’ll have to experiment with the crab cake idea. Thank you for the suggestion 🙂

Catherine April 13, 2017 at 8:05 pm

How long does jackfruit keep in the fridge? Something new just takes me “time” to tackle.

Melissa Huggins April 13, 2017 at 11:07 pm

Hi Catherine, once opened, about 4-6 days in the fridge 🙂

E November 7, 2016 at 4:02 pm

I don’t often find a vegan recipe that I can replicate to a T……until now. Wow. I am impressed with the flavors and how well it held up. I baked mine and still turned out wonderful. This recipe is a keeper and one I will share often.

mhuggs November 7, 2016 at 10:01 pm

I’m so happy to hear that you loved them. It’s one of my favorites and I love the baked version, too. Thank you so much for your feedback…I appreciate it so much 🙂

Beth fredette November 8, 2016 at 4:00 pm

I’ve made these a few times and they are amazing – I do add some celery bell peppers and capers and omit the kelp flakes. I also like to make a vegan horseradish aioli to go with it. Thanks for the recipe so versatile!

mhuggs November 10, 2016 at 7:29 pm

Hi Beth, I’m so glad to hear this. I love the addition of celery, bell peppers & capers. I must try it this way next time. Thank you for your feedback and for stopping by 🙂

Tiffany November 29, 2016 at 9:29 am

Do you think it would be ok to substitute artichoke for the hearts of palm?

mhuggs November 29, 2016 at 12:24 pm

Hi Tiffany, I haven’t made them with artichokes myself, but I have seen crabless cake recipes made with them. I would buy the arichokes that aren’t marinated. I’d love to hear how they turn out. Thank you for stopping by 🙂

ELSA BEATRIZ HERRMANN December 17, 2016 at 6:40 pm

Omg…I just made these vegan cakes and they areabsolutely amazing. I followed the recipe to the tee. I’m Peruvian and most of my,diet consisted mostly seafood, before I became a vegan. The flavor, texture and look are just like real crab-cakes. One thing I did was I used the electric mixer and wisk the aqua fava to a foam consistency almost like whipped cream. ..I was afraid all that water would be toon much..these crab cakes are a complete SUCCESS ????

Melissa Huggins December 17, 2016 at 11:36 pm

Hi Elsa, this is so wonderful to hear! I’m so happy you liked them. I used to eat a lot of seafood, too. It’s so nice to have a familiar alternative. I like your idea of putting the aquafaba in the mixer. I’m going to try it next time 🙂

Stacey February 14, 2017 at 12:58 pm

Hi Melissa! I’m not Vegan however am trying to incorporate more plant-based foods into my diet. I tried a version of these at a Vegan Mexican restaurant here in LA and they were wonderful. They included corn, and while I like corn I didn’t like it in the crab cake so I’m excited to try your version. And I’ve now bookmarked your website as well!

Melissa Huggins February 19, 2017 at 10:56 pm

Hi Stacey, sorry for the late reply. This message slipped through the cracks, and went to the spam folder. Was the restaurant Gracias Madres? I used to love them place when I lived in LA. Thank you for giving my version a shot. I’d love to hear how they work out for you. Thank you for stopping by 🙂

Stacey April 5, 2017 at 12:49 pm

Hi and sorry for th delay. YES! The restaurant was Gracias Madre and it’s amazing. Since I messaged you last, I’ve had an opportunity to make your crab cake recipe and it ROCKS. So delicious. My mom (who likes real, fried comfort foods — and not the healthy kind) LOVED these. She couldn’t believe how good they were, and she said they taste remarkably like the real thing. And for her to rave over a vegan replication, well — that’s huge. Thanks!

Melissa Huggins April 7, 2017 at 11:39 am

HI Stacey, no problem at all. I can’t wait to visit LA again, so I can go there (and many other vegan spots). I’m so glad you made them, and that mom approved them. That makes me happy! Thank you for the feedback. Have a great weekend! 🙂

pamela April 3, 2017 at 5:48 pm

Can the remainder of whatever you dont use up be frozen in ziplock bags?If so how long??

Melissa Huggins April 3, 2017 at 10:31 pm

Hi Pamela, sure, you can freeze the mixture for 2-3 months. 🙂

Nicole April 7, 2017 at 9:35 am

These were INSANE! My husband ranted and raved about them for hours! He couldn’t understand how these cakes weren’t made of crab, and yet, they tasted just like the real thing. You are a genius! He ate 5 in one sitting! Thank you!

Melissa Huggins April 7, 2017 at 11:42 am

Hi Nicole, Yay! Thank you for making them! I’m so happy that your hubby loved them. The hearts of palm are pretty magical in the texture department. Thank you for the feedback. Have a great weekend! 🙂

Carol May 2, 2017 at 2:24 pm

Hi…for the mustard is it dijon or just plain old yellow?

Melissa Huggins May 2, 2017 at 2:39 pm

Hi Carol, you can use any mustard. I usually just use yellow, but dijon would be nice too 🙂 Thanks for stopping by!

Carol May 2, 2017 at 2:50 pm

excited to try! Just hope I can get hearts of palm in this small town!

Melissa Huggins May 2, 2017 at 2:58 pm

If you can’t find them, you can try canned artichokes. Good luck! 🙂

Stephanie May 7, 2017 at 7:02 pm

What is your favorite vegan mayonnaise? I want to make these, but don’t want to ruin them with yucky mayonnaise. Thanks!

Melissa Huggins May 7, 2017 at 7:17 pm

Hi Stephanie, I use Veganaise by Follow Your Heart. I heard Just Mayo is really good too. 🙂 Thank you for making them. Enjoy!

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Starleetah August 9, 2017 at 9:31 am

Hello! I tried this recipe last night and even after reading the wonderful reviews, I was a skeptic. Boy was I wrong, this cakes were fabulous!

Melissa Huggins August 9, 2017 at 9:03 pm

This is wonderful to hear! I’m so happy you gave them a chance and shared your feedback. Thank you 🙂

Jim September 25, 2017 at 9:49 pm

Went with the baked option… 8-10 mins on each side at 400 was not enough to produce a golden brown crust on the cakes. Turned the broiler on high for about 6 mins each side which made the crust how I like it. Otherwise fantastic recipe.

Melissa Huggins September 26, 2017 at 9:33 pm

Hi, Jim, thank you for sharing your feedback. I’ve never tried the broiler method on these, but I think I’ll give it a go next time. I like a very browned crust too. 🙂

Holly October 16, 2017 at 4:22 pm

Hello! Just made these today for dinner and they were soooo delicious!!! But instead of the hearts, I used young canned jackfruit. It turned out perfectly!! They pair well with fresh pineapple and bbq sauce.

Melissa Huggins October 16, 2017 at 7:27 pm

Hi Holly, thank you for making them and sharing your modifications. I’ve never tried them with jackfruit, but I need to. Such a great idea! The fresh pineapple and bbq sauce sound divine too! 🙂

Robyn December 2, 2017 at 3:01 pm

I may have missed this in a previous comment but could these be frozen before cooking for a later date? Can’t wait to try them!

Melissa Huggins December 2, 2017 at 11:15 pm

Hi Robyn, thanks for stopping by. Yes, they can be frozen before cooking. However, I’ve only baked them after freezing (not fried). They bake up nice 🙂

Deserea December 6, 2017 at 5:02 pm

Just tried this tonight and it’s a solid recipe! Being as though I live in MD, I’m used to a meatier crab cake, so I would probably add an extra can of heart of palms and probably just use 3/4 can of chick peas. Made a cajun remoulade sauce to go with and ate over spinach. I’m new to veganism and so recipes like this make it easier!

Melissa Huggins December 8, 2017 at 11:40 pm

Hi Deserea, thank you so much! I’m so happy you liked them. The Cajun remoulade sounds incredible! I MUST try that next time. 🙂

Laura December 8, 2017 at 10:49 pm

Hi Melissa,
What a great recipe! Thank you for sharing!!! Can’t wait to try some of your other recipes. Blessings to you.

Melissa Huggins December 8, 2017 at 11:35 pm

Hi Laura, thank you so much! I’m so happy you liked it! Blessings to you too 🙂 xo

MsVee December 17, 2017 at 7:57 pm

Hi Melissa!!

Like Deserea, I am from MD and I grew up eating the real thing. I am vegan now and I look forward to making this recipe!! From the rave reviews, it looks like I am in for a treat!! Thanks for sharing…!!

Melissa Huggins December 21, 2017 at 8:03 pm

The crabcakes there were the best! I only had them a few times, but each time they were fantastic! I hope you love these “crab” cakes as much as me. Thanks for stopping by! 🙂

Cindy Rosas December 31, 2017 at 3:31 pm

Hello Melissa,
I am new to all of this vegan/plant based eating. I tried making these today. I am not sure if the lemon I used was very strong or if this dish just has a strong lemony taste? I also used Pablo bread crumbs instead of regular bread crumbs and it was a little difficult to keep together. I will definitely try them again, they were quite good. I will just try to correct where I may have gone wrong…lemon and Pablo. I had never tried hearts of palm before, so that was a very pleasant surprise as to how close it was to crab. Thank you so much for the recipe.

Melissa Huggins December 31, 2017 at 5:31 pm

Hi Cindy, thank you for stopping by and sharing your feedback. Sorry things weren’t as expected. I hope you’ll try them again to get them to your liking. A few things could contribute to the tangy flavor, the lemon, and some hearts of palm brands are on the tangier side. Make sure to rinse them well before use. I’ve had super lemony lemons before. Next time, you can omit the lemon juice altogether…just serve lemon wedges on the side. Also, you may want to cut the mustard in half and the worcestershire by 1/2 teaspoon. Just taste the filling before adding more.
The cakes should stay together with any type of breadcrumbs. They can be tricky to handle at first. Maybe leave the filling in the freezer a little longer. When forming the patties, try to pack them tight before frying. Sometimes I’ll form them in a 1/4 measuring cup to form firmer cakes. Make sure the oil is nice and hot before putting them in the pan. You should hear a nice sizzle. Don’t flip too soon either. Not too many cakes in the pan either or the steam will create moisture.
I hope this helps. I really appreciate you making them. Let me know if you have any other questions. I’d love to help out.
Have a Happy New Year!

Lesley January 19, 2018 at 11:15 am

These sound great but can I freeze them before or after cooking to save time when guests arrive? Just want to get a step ahead.

Melissa Huggins January 20, 2018 at 10:33 am

Hi Lesley, yes, they can be frozen before or after cooking the patties. After taking them out of the freezer, preheat your oven to 400°F. Bake between 15-25 minutes, depending on if they were previously cooked or not. I haven’t tried them in the pan after freezing. Hope this helps. Thanks for stopping by. Have a great weekend!

Crystal January 24, 2018 at 10:41 am

Is it possible to use some oat flour instead of bread crumbs inside and use bread crumbs just for the coating? Also I do not have canned chickpeas I cooked fresh can I add extra mayo… Thanks for the recipe…

Melissa Huggins January 24, 2018 at 11:01 am

Hi Crystal, I haven’t tried it with flour, but I imagine it would work. The consistency might be a little drier though. Yes, cooked chickpeas will work perfectly. Don’t worry about the chickpea brine, you can omit it. I’m not sure about adding extra mayo. You don’t want to make them too wet or they won’t hold. Check the consistency after the mixture come out of the freezer, and you can add if it’s needed. I hope this helps. I’d love to hear how they turn out for you. 🙂 Thanks for stopping by!

Gwen January 29, 2018 at 9:22 am

This recipe is one I had wanted to make for quite a while, but I could never find hearts of palm. So when I found them last week, I immediately put them in my cart! I made the crab cakes last night and they are AMAZING! So, so good! Definitely a keeper recipe. Thanks Melissa 🙂

Melissa Huggins January 29, 2018 at 11:42 pm

Thank you so much, Gwen! That means so much to me. I’m so happy you liked them! 🙂 🙂

Fallon February 14, 2018 at 10:47 am

These turned out to be fantastic! I did not have the Worcestershire sauce, sea kelp or substite but I did not feel like I was missing out on any flavor. I also used dill because I was out of parsley. This was the first time I tried hearts of palm and my, oh my, I was pleasantly surprised! Thanks for the delicious recipe. I’m already planning to make this again next week!!!

Melissa Huggins February 14, 2018 at 10:58 am

Hi Fallon, thank you for making them and sharing your feedback. I’m so happy they worked out for you. Hearts of palm are quite magical, aren’t they? I love them! 🙂

Fallon February 14, 2018 at 10:49 am

P.S. I never, ever leave commemts from the recipes I get from blogs but this was totally worth it!

Melissa Huggins February 14, 2018 at 10:59 am

I’m so glad you shared your feedback. Thank you so much 🙂

Barb March 28, 2018 at 4:54 am

Fantastic! I’m not a vegan and used eggs for binder and oh so yummy. Thanks for the inspiration.

Melissa Huggins March 28, 2018 at 9:06 am

Thank you so much! I’m so happy you liked them. Have a wonderful week! 🙂

ken April 23, 2018 at 10:10 am

I made these last night and let me say they are amazing! However, this morning I am looking at the #’s (Calories & Sodium mainly) and something don’t add up to me. When I put your direct ingredient list into the MyFitnessPal, I come with us a batch total of 1586 calories and 4279 sodium. Assuming a yield of 12, as you stated above, that’s 132 calories each with a sodium count of 356 each. For a serving of 3 patties, which the above states, that would be a grand total of 396 calories and 1068 sodium. Above you say a serving of 3 patties should be: 434 calories and 368 sodium. Sodium count is something I have to watch closely, so seeing your recipe state that its only 368 sodium for 3, I got excited. What am I missing? Thanks! 🙂

Melissa Huggins April 24, 2018 at 10:30 pm

Hi Ken, I’m glad you enjoyed them. I have an automatic nutritional counter in my recipe card plugin. It glitched on some of my older recipes when I added it to my site. I didn’t catch this one, so sorry about that. I deleted it and redid the whole thing. The calories are still similar, but the salt content is higher at 962. You can cut out a lot of the salt by omitting the Old Bay seasoning. They will still be delicious without it. Thank you for catching the error.

Tiffany May 9, 2018 at 1:34 pm

These were delish! I made them, then froze the extras (before frying) so I could have some another time. Well that didn’t last long, just as I finished the ones I cooked…I was back in the freezer grabbing one more. It fried up nicely, after being frozen, so win/win all around. Thanks for sharing this superb recipe!

Melissa Huggins May 9, 2018 at 9:18 pm

Hi Tiffany, yay, thank you for making them! So happy you loved them! So glad they fried up nicely after freezing. Thanks for sharing that 🙂

April May 13, 2018 at 1:38 pm

I love this recipe. Made these 5 times for BF & he loves them. I used hearts of palm & artichoke hearts 50/50 & they turned out great! Making a batch now!

Melissa Huggins May 13, 2018 at 11:27 pm

Thank you, April! This is so nice to hear! I’ve gotta try them with the artichoke hearts. Must be so good! 🙂

MAK.1973 May 23, 2018 at 7:39 pm

Thank you for calling this a crab cake recipe! Of course we know it isn’t… As someone new to full-time veganisim, I am looking for recipes that help me be part of the “family table” when I sit down with friends. I want them to not be stressed out by my decision to live cruelty-free and also to see that its not hard to do. They had crab cakes tonight and I wish had had something in the freezer I could pull out and bake to eat along side them. Speaking of which, will these freeze?

Melissa Huggins May 23, 2018 at 10:59 pm

You’re so welcome! Recipes like this helped me transition so much easier, and I’m so happy they are helping other people too.

Yes, they freeze really well, so you can take them out as you need them. Thank you for stopping by! Have a great week!

Ardith Talbott June 18, 2018 at 2:39 pm

A friend has highly recommended these so I plan to make and take them to a dinner party. How much can I do in advance?

Melissa Huggins June 18, 2018 at 2:57 pm

Hi Ardith, You can prep them entirely and cook them there. Just keep them in the fridge until you’re ready to go. Will you have access to a stove there? Have fun at your dinner party! 🙂

Jason June 27, 2018 at 5:55 pm

We really enjoyed these; I did them in the oven. I can see what some other people said about it being a little too tart, so next time I might omit the mustard. I did not have dried parsley, so I used 1/2 the amount of dried basil instead. I did also use the trick of putting them under the broiler but lightly sprayed a bit of olive oil cooking spray to give it a pseudo-fried taste. I will definitely be making these again – it was the first time I had tried cooking with hearts of palm.

Melissa Huggins July 2, 2018 at 11:08 pm

Hi Jason, I’m so glad they worked out for you. Thank you for making them! I think some mustard brands are tangier than others. I think omitting it will be fine because you can always add an extra squeeze of lemon after they have cooked. Or use a tangy sauce to go with it. Thank you for sharing your tips. Have a nice week! 🙂

Coby July 13, 2018 at 1:40 pm

I’m eating Keto and was wondering what I could substitute the beans with. Thank you! I plan on making these tonight!!

Melissa Huggins July 13, 2018 at 8:21 pm

Hi Coby, I haven’t tried this recipe with anything else. However, some readers have made them with just the hearts of palm. You may need to add more breadcrumbs and use a little less liquid. I’m not too familiar with the keto diet so I’m not sure if you can use breadcrumbs. I’d love to hear how they turn out for you. Thank you for stopping by 🙂

31 Vegan Recipes for a Perfectly Plant-Based August July 27, 2018 at 8:45 pm

[…] Get the recipe here. […]

Christina Wright August 1, 2018 at 5:37 am

Can you used fresh parsley instead of dried parsley?

Melissa Huggins August 1, 2018 at 10:56 pm

Hi Christina, yes, absolutely! Thanks for stopping by! 🙂


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