The vegan crab cakes from Vegan Huggs have a lot of the same elements as traditional crab cakes: chunky texture, Old Bay seasoning, Worcestershire sauce, (vegan) mayonnaise, bread crumbs, and lemon on the side. But instead of crab, she opts for the unexpected hearts of palm – the inner cores of certain young palm trees that are usually sold canned in brine or water (via The Spruce Eats). Some people compare their mild, nutty taste to that of artichokes. The texture, the recipe says, is a lot like crab meat in its flakiness.
Along with hearts of palm, the vegan crab cakes incorporate some garbanzo beans for added protein and texture, plus some kelp granules for a subtle fishy taste. There’s a lineup of other seasonings to amp up the flavor, and the cakes are then pan-fried lightly or baked. With some vegan tartar sauce and a lemon? Please sign us up. Tender on the inside and crispy on the outside, these cakes go way beyond your average frozen veggie patty.
