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Vegan Crab Cakes

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These vegan crab cakes are packed with flaky hearts of palm, artichokes, and savory seaweed flavor for a delicious seafood-inspired appetizer or main course. Crispy on the outside and tender inside, they can be pan-fried, baked, or air-fried.

Ingredients

  • 680 g or 1.5 lb potatoes, such as Yukon Gold or red potatoes
  • 1/2 teaspoon ground black pepper
  • 1 bunch green onions
  • 4 tablespoons red or green curry paste
  • 1 lime, zest and juice
  • 1 thumb-sized piece fresh ginger
  • 1 tablespoon soy sauce or tamari
  • 4 sheets nori
  • 1 x 15 oz can hearts of palm, drained
  • 1 x 15 oz can artichoke hearts, drained
  • 2 tablespoons oil, for pan frying

Instructions

  1. Peel and cube the potatoes. Add them to a large saucepan, cover with water, and boil until fork tender but not too soft. Drain and return to the pan to steam dry for 5 minutes. Add the black pepper and mash well without adding milk or butter.
  2. While the potatoes cook, add the green onions, curry paste, lime juice, lime zest, ginger, and soy sauce to a food processor. Blend into a paste. Tear the nori sheets into pieces, add them, and pulse until finely distributed.
  3. Drain the hearts of palm and artichokes. Squeeze excess moisture from the artichokes and pat both dry. Grate or shred the hearts of palm and roughly chop the artichokes into flaky pieces.
  4. Add the blended paste, hearts of palm, and artichokes to the mashed potatoes. Stir until fully combined and season with additional salt if needed.
  5. Form the mixture into patties, pressing firmly so they hold together. Place on a parchment-lined tray.
  6. To pan-fry, heat oil in a non-stick skillet over medium heat. Cook the crab cakes until a golden crust forms, then flip and cook the other side. Drain briefly on paper towels.
  7. To oven bake, place the cakes on an oiled parchment-lined baking sheet and bake at 400°F for about 25 minutes, flipping halfway through, until golden.
  8. To air fry, lightly oil the air fryer basket and cook the cakes at 400°F (200°C) for about 15 minutes, or until crisp and golden.

Notes

  • Yukon Gold or red potatoes work best because they hold together well.
  • Pan-frying gives the crispiest texture and best flavor.
  • Tamari can be used instead of soy sauce for a gluten-free version.
  • Serve with vegan tartar sauce, aioli, or a squeeze of fresh lime.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/vegan-crab-cakes/