Crabless Cakes

crabless cakes.png
crabless cakes.png

Amy Webster promotes plant based eating...with delicious recipes even non-vegans love. The Food and Nutrition Coordinator with the Humane Society of the United States stopped by to share one of her favorite recipes.

Amy’s Crabless Cakes

  • 14.1 oz can of hearts of palm, drained and rinsed
  • 1 cup chickpeas, canned, rinsed
  • 1 cup gf breadcrumbs
  • 2 green onions, chopped
  • 1/2 cup corn kernels, fresh or frozen
  • 1/2 cup red bell pepper, chopped small
  • 1/4 cup chopped parsley
  • 1/4 cup vegan mayo
  • 1 Tbsp Old Bay seasoning
  • 1 tsp minced garlic
  • Salt & Pepper, to taste
  • 1/2 tsp sriracha sauce
  • 2 Tbsp vegan worsheshire sauce


1.Preheat oven to 375 F.

2.Chop the hearts of palm to a crab-like texture, but not pureed.

3.In a food processor, mix the chickpeas, onion, corn, parsley, sriracha sauce, vegan mayo, Worcestershire sauce and spices

4.In a large bowl, stir together the hearts of palm, red pepper, bread crumbs and chickpea mixture until just combined. Form into cakes; place onto oil greased baking sheet or parchment paper.

5.Bake for 40 minutes; flipping halfway through. Serve topped with tartar sauce.