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Hearts of Baltimore Crab Cakes [Vegan, Gluten-Free]

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Maryland crab cakes are traditionally oversized, and I wanted to recreate them using hearts of palm and traditional seasonings. I make them gluten-free and pair them with a garlicky dill aïoli. I don’t know if it’s spot on, but from what I hear, it’s pretty darn close. Use a soy-free mayo to make this soy-free.

Hearts of Baltimore Crab Cakes [Vegan, Gluten-Free]




2 Oversized 'Crab' Cakes

Cook Time



For the Garlicky Dill Aïoli:

  • 1/2 cup vegan mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon minced garlic

For the Crab Cakes:

  • 3 tablespoons grapeseed or safflower oil, divided, plus more for frying
  • 1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
  • 1/4 cup chopped celery
  • 1/4 cup diced red bell pepper
  • 1/2 cup chopped onion
  • 2 teaspoons minced garlic
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon cornstarch
  • 1/4 cup vegan mayonnaise

For the Breading:

  • 1/2 cup gluten-free bread crumbs, or more
  • 1 tablespoon Old Bay Seasoning
  • Lemon wedges, to serve


To Make the Garlicky Aïoli:

  1. Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.

To Make the Crab Cakes:

  1.  Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.
  2.   Heat 1 tablespoon of the oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute.
  3.   Remove from the heat, add to the hearts of palm, and mix well. Add the Old Bay seasoning, cornstarch, and mayo.
  4.  Transfer the mixture to a mixing bowl and mix well. Set aside to cool to room temperature, then shape the mixture into four round patties.

To Make the Breading:

  1.  In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and refrigerate for 20 minutes.
  2.  Heat about 3 tablespoons oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning.
  3. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot, topped with the aïoli, with lemon wedges on the side.



Nutritional Information

Per Serving: Calories: 584 | Carbs: 37 g | Fat: 45 g | Protein: 14 g | Sodium: 2619 mg | Sugar: 4 g





Ayinde currently resides in New York City as Executive Chef, and editor and Chief of i eat grass and the self-proclaimed pop- vegan community blog. Prior he was Executive Chef of the Jivamuktea Café, bringing his talents to his favorite yoga center and Organic vegan café. Ayinde is well versed in vegan fare ranging from soul food to macrobiotic (no fish), ayurvedic, raw, Street food internationale, and New American.

The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and Those Who Love Them




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24 comments on “Hearts of Baltimore Crab Cakes [Vegan, Gluten-Free]”

Click to add comment
3 Years Ago

I made these this weekend and they were delicious! I couldn\'t get over how much they tasted like the real thing. Thank you for sharing! I

3 Years Ago

There are two different times when recipe says to add the celery and onion. are the celery and onion sautéed separately or with the H of Palm? and then mixed together?

3 Years Ago

They were very delicious, but I had trouble getting them to hold together to get them in the pan and flip them. Any suggestions?

Missy Yannitell
3 Years Ago

Has anyone made this? I made it tonight and the mixture was very watery. I had to add a bunch of flour

Tiffany Riggins
3 Years Ago

Whyyyy are they called "crab cakes" if there's no crab?

Marya DeLuna
3 Years Ago

As a born-and-bred Baltimore vegan, I'm stoked that you posted this :-) Thanks!

Althea Cole
3 Years Ago


Queade Di Ilio
3 Years Ago

my daughter loves these!

betsy shipley
3 Years Ago

I made tempeh cakes the other day and they were excellent! The recipe can be found on this site.
For anyone wanting to make their own tempeh our website shows our easy method for making this great food.

Begelmer Imer
3 Years Ago

Dani von Drone


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