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This vegan crab cake recipe is phenomenal. Crispy outside, soft inside, perfectly seasoned––what else could you want? Maryland crab cakes are traditionally oversized, thus these ones are pretty large. They're made with hearts of palm, bell pepper, onion, celery, and traditional seasonings. They're also gluten-free and you can use soy-free mayo to make them soy-free! Dip these heart of palm crab cakes in a delicious garlicky dill aïoli for the perfect veganized version of this classic dish. You have to try making this vegan crab cake recipe. You'll be so happy you did.

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

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2 Oversized 'Crab' Cakes

Cooking Time


Ingredients You Need for Hearts of Baltimore Crab Cakes [Vegan, Gluten-Free]

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

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

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.



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Nutritional Information

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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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