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Vegan Gluten Free Crab Cakes

These vegan crab cakes made with hearts of palm are a crowd pleaser and one of my go-to recipes when cooking for folks who are not plant-based!
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Main Course
Servings 6

Ingredients
  

  • 2 cans hearts of palm shredded
  • 1 red bell pepper finely diced
  • 1 bunch green onion finely chopped
  • 3 tbsp fresh parsley finely chopped
  • 2 tsp old bay seasoning (or to taste)
  • 1 tsp smoked paprika
  • 1 cup oat flour

Mayo Sauce

  • 1 cup cannellini beans
  • 3 oz silken tofu (1/5 of a block)
  • 2 tsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp garlic powder
  • 2 tbsp nutritional yeast

Instructions
 

  • Preheat oven to 425F
  • Prepare mayo sauce by adding all ingredients to a blender or food processor and blending until smooth.
  • In a bowl, add hearts of palm, peppers, green onions, and parsley to the mayo sauce and stir until veggies are fully coated.
  • Add spices and oat flour (can be store bought or you can make it by blending oats in a blender or food processor until it becomes a powder) to the veggie and mayo mix.
  • Form crab cakes into patties with your hands and place onto a parchment paper lined baking sheet. This recipe makes 6 cakes that are slightly larger than palm sized, or you can make smaller cakes to serve as an appetizer.
  • Sprinkle with a little extra nutritional yeast and smoked paprika (optional, but recommended) and bake at 425F for 20 minutes or until golden brown

Notes

These can also be made in an air fryer!
Keyword crab cake, gluten free, hearts of palm, vegan