Winter 2015-2016 Poultry Press
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Vegan Recipe Corner
Hearts of Baltimore Crab Cakes

Recipe From The Lusty Vegan by Ayindé Howell and Zoë Eisenberg.


  • ½ cup vegan mayonnaise

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon chopped fresh dill

  • 1 teaspoon minced garlic
  • 3 tablespoons grapeseed or safflower oil, divided, plus more for frying

  • 1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat

  • ¼ cup chopped celery

  • ¼ cup diced red bell pepper

  • ½ cup chopped onion

  • 2 teaspoons minced garlic

  • 2 teaspoons Old Bay Seasoning

  • 1 teaspoon cornstarch

  • ¼ cup vegan mayonnaise


  • ½ cup gluten-free bread crumbs, or more

  • 1 tablespoon Old Bay Seasoning

  • Lemon wedges, to serve

1. Garlicky Dill Aïoli: Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.

2. Crab Cakes: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.

3. Heat 1 tablespoon of the oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute.

4. Remove from the heat, add to the hearts of palm, and mix well. Add the Old Bay seasoning, cornstarch, and mayo.

5. Transfer the mixture to a mixing bowl and mix well. Set in the fridge to cool and set for 2-5 hours (or overnight!), then shape the mixture into four round patties.

6. Breading: In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and refrigerate for 20 minutes.

7. Heat about 3 tablespoons oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot, topped with the aïoli, with lemon wedges on the side.

hearts of baltimore vegan crab cakes
Photo by Liqin Cao

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Winter 2015-2016 Poultry Press