Hearts of palm crab cakes

I have a mental list of my favorite recipes I’ve ever created, and this is definitely in the top ten. I didn’t think it was possible to have crab cakes without the crab, but chickpeas and hearts of palm make it doable. You’ll be surprised at how incredibly delicious these vegan crab cakes are.

Makes: 12
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

• 1 (15 oz) can chickpeas
• 1⁄3 cup aquafaba (chickpea can liquid)
• 2 cans hearts of palm, drained
• 1½ cups bread crumbs, divided
• 2 tsp lemon juice
• 2 tsp Dijon mustard
• 1 tsp Old Bay Seasoning
• ½ tsp salt
• 1 tsp garlic powder
• 1 tsp hot sauce
• 1 tbsp vegan mayo
• 1 tbsp olive oil
  
  

Garnish:

• Fresh parsley
• Lemon wedge
  
  

Vegan aioli:

• 1 cup vegan mayo
• 1–2 tbsp hot sauce

METHOD

1. Drain the chickpeas, but reserve 1⁄3 cup of the liquid (aquafaba). Pulse the chickpeas and hearts of palm in a food processor. Do not overblend.
   
   
2. In a bowl, mix together the aquafaba, 1 cup of the bread crumbs, lemon juice, mustard, Old Bay, salt, garlic powder, hot sauce, and vegan mayo.
   
   
3. Add the mixture of chickpeas and hearts of palm mixture to the bowl and combine.
   
   
4. Form into patties about 3 to 4 inches in diameter.
   
   
5. Add the remaining bread crumbs onto a plate. Roll the patties in the bread crumbs.
   
   
6. Panfry in the olive oil on medium heat for 4 minutes on each side or until golden brown. (Refresh the olive oil in the pan as necessary.)
   
   
7. To make the aioli, mix the vegan mayo and hot sauce in a small bowl and serve with the crab cakes. Garnish with fresh parsley and lemon wedge, and enjoy!