Vegan Crab Cakes with Dill Remoulade

Ingredients

For the Vegan Crab Cakes

2 cans hearts of palm, drained
1 shallot, finely diced
1/2 cup red bell pepper, finely diced
2 green onions, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1 tablespoon Old Bay seasoning
1 serving vegan egg replacer, prepared according to package directions for 1 egg
1 cup seasoned panko breadcrumbs
1/2 cup vegetable oil, for frying, or as needed

For the Dill Remoulade

1/2 cup vegan mayonnaise
1 tablespoon dijon mustard
2 tablespoons fresh dill, finely chopped
1 tablespoon lemon juice
1 tablespoon capers, minced
1 tablespoon sweet relish
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste

For Serving

2 tablespoons fresh chives, chopped, for garnish
2 lemon wedges, for serving

Instructions

1
First, prepare the dill remoulade. In a small bowl, combine the vegan mayonnaise, Dijon mustard, fresh dill, lemon juice, minced capers, sweet relish, garlic powder, smoked paprika, salt, and black pepper. Stir until well combined. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve.
⏱️ 5 min
2
Drain the two cans of hearts of palm thoroughly. Place them in a large mixing bowl. Using a potato masher, mash the hearts of palm until they resemble shredded crab meat. Some larger pieces are fine for texture.
⏱️ 5 min
3
To the mashed hearts of palm, add the finely diced shallot, diced red bell pepper, chopped green onions, minced garlic, all-purpose flour, Old Bay seasoning, and the prepared vegan egg replacer. Mix all the ingredients well with a spatula until a cohesive mixture is formed.
⏱️ 10 min
4
Place the seasoned panko breadcrumbs in a shallow dish. Using your hands, take portions of the hearts of palm mixture (about 1/4 cup each) and form them into patties, approximately 6-8 patties in total. Gently coat each patty thoroughly with the seasoned panko breadcrumbs, pressing lightly to ensure the crumbs adhere evenly.
⏱️ 10 min
5
Arrange the coated patties on a parchment paper-lined baking tray. Transfer the tray to the refrigerator and chill for at least 1 hour. This step is crucial for the patties to firm up and hold their shape during frying.
⏱️ 60 min
6
Heat about 1/2 cup of vegetable oil in a large skillet or frying pan over medium heat. The oil should be hot enough to sizzle when a small piece of breadcrumb is dropped in.
⏱️ 2 min
7
Carefully place the chilled crab cakes into the hot oil, ensuring not to overcrowd the pan. You may need to fry them in batches. Fry for 4-6 minutes per side, or until they are golden brown and crispy.
⏱️ 10 min
8
Using a spatula, transfer the fried crab cakes to a paper towel-lined plate or tray to drain any excess oil.
⏱️ 1 min
9
Arrange the vegan crab cakes on a serving plate. Garnish each crab cake with a dollop of the prepared dill remoulade and a sprinkle of fresh chives. Serve immediately with lemon wedges for squeezing over the top.
⏱️ 2 min