Vegan Crab Cakes

Say yes to these delicious vegan crab cakes! This recipe is a creative blend of vegan ingredients like Reese Hearts of Palm, breadcrumbs, garbanzo beans, and more. Not only is this recipe simple to make, but is the perfect appetizer that can be shared by any and everyone! 

Prep Time: 
10 minutes
Cook Time: 
15 minutes

⅓ Cup Vegan Mayo
2 tsp Vegan Dijon Mustard
1 tsp Vegan Worcestershire Sauce 
2 Cans Reese Hearts of Palm, cut in fourths lengthwise
½ Cup Garbanzo Beans
2 tsp Old Bay Seasoning
1 TBSP Chopped Fresh Parsley
1 Cup Panko Breadcrumbs
2 tsp Lemon Juice
½ tsp Salt
4 TBSP Vegan Butter
2 TBSP Chives, chopped *optional

For the Vegan Remoulade
¼ Cup Vegan Mayo
2 TBSP Non Dairy Milk
Splash Apple Cider Vinegar
2 tsp Hot Sauce
½ tsp Old Bay Seasoning
¼ tsp Salt

1. Preheat the oven to 450 degrees.
2. In a large bowl, whisk together the vegan mayo, dijon, worcestershire sauce, old bay, lemon juice, and salt.
3. Gently fold in the Reese Hearts of Palm, garbanzos, and breadcrumbs.
4;. Use a ½ Cup measuring cup to portion out the “crab” cakes.
5. Place them on a cookie sheet that has been greased with vegan butter or non stick spray.
6. Brush the tops with extra vegan butter.
7. Bake at 450 for 16 minutes, or until the tops are golden brown.
8. While the “crab” cakes are baking, whisk together the remoulade ingredients until nice and smooth.
9. Dice some chives for serving “optional" & Enjoy!