Vegan Crab Cakes

These crab cakes are fish free and delicious! I know this recipe is good because it has been approved by three generations of my family and that is not something that happens often. These can be enjoyed with a tartar sauce, sriracha mayo or a lemon wedge.


1 can hearts of palm thinly sliced
1 scallion thinly sliced (green and white)
1 red bell pepper small diced
1 piece of celery small dice
1 clove garlic crushed
2 teaspoon olive, grape seed or avocado oil
1 tablespoon chopped fresh dill
1/2 cup cornmeal
1 1/2 teaspoons bay seasoning
1/2 teaspoon corn starch
sea salt to taste
Vegetable, grape seed or avocado oil for pan frying


In oil quick saute the red pepper, scallion and celery for about 3 minutes on a medium heat then add hearts of palm and garlic for 2 more minutes. Turn off heat and add dill, bay seasoning, cornmeal, cornstarch and sea salt. Transfer to a food processor and pulse until mixture just comes together, be careful not to over process you still want to be able to see the vegetables. Then chill mixture in fridge for 30 minutes to an hour, remove from fridge and make patties using a 1/4th cup as a mold you should have 7 patties. Pan fry with a little bit of oil on a medium heat in a large skillet. Enjoy!!