These crab cakes are vegan and gluten free. They are absolutely heavenly and are sure to amaze! Navy beans and hearts of palm give this recipe its crabby texture. The crabby flavor comes from Old Bay and kelp powder. The recipe involves minimal prepping, yet the result is both wonderful and authentic! My favorite way to serve these is as open faced sliders on a sliced baguette with tomato, vegan thousand island (I like the recipe from Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin), and topped with fresh baby arugula. If you’re looking for something lower in carbs, they can also be enjoyed on their own or over a bed of greens. However you serve them, they’re also great with lemon juice sprinkled on top. Enjoy!
100% vegan, 100% gluten free. Makes 12 sliders.
- Navy Beans - 1 can, drained and rinsed
- Hearts of Palm - 1 can, pre-cut or cut into 1-inch sliced, drained and rinsed
- Garbanzo (Chickpea) Flour - 1/3 cup
- Red Pepper - 1/2, finely chopped
- Green Onion - 2, white and green parts finely chopped
- Vegan Mayo - 3 tablespoons
- Lemon Juice - 2 tablespoons
- Nutritional Yeast - 2 tablespoons
- Old Bay - 1 tablespoon
- Kelp Powder - 1 1/2 teaspoons
- Black Pepper - 1 teaspoon
- Yellow Mustard - 1 teaspoon
- Worcestershire Sauce - 1/4 teaspoon
- Salt - 1/4 teaspoon
1. Preheat oven to 350 degrees and spray a cookie sheet with cooking spray.
2. Pulse navy beans and hearts of palm 10 times in a food processor. Do not pulse more or else the crab cakes will lose their texture. Transfer to a large mixing bowl.
3. Add all remaining ingredients to the large mixing bowl with the navy beans and hearts of palm. Mix well, ensuring that all ingredients are thoroughly combined.
4. Scoop out 2 tablespoons of mixture and roll into a ball with your hands. Place ball onto a cookie sheet. Repeat, placing each ball 2-3 inches apart.
5. Press down on each ball, flattening them into cakes about 3/4 inch thick.
6. Spray tops of each crab cake with cooking spray.
7. Bake in oven for 25-30 minutes, until browned.