This vegan take on classic crab cakes features shredded hearts of palm and garbanzo beans. California Avocado and cracker crumbs bind the seasoned mixture into delicious pan-fried patties. This vegan crab cake recipe makes enough for entrée portions, or you can serve smaller portions as appetizers or a side dish.
California Avocado Vegan Crab Cakes
Total Time: 40 min
Prep Time: |
Vitamin A 12 mcg; Vitamin C 7 mg; Calcium 128 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 94 mcg; Omega 3 Fatty Acid 0.3 g
% Daily Value*: Vitamin A 2%; Vitamin C 8%; Calcium 10%; Iron 15 %; Vitamin D 0%
Ingredients1 (15.5 oz) can low sodium or no salt added garbanzo beans, rinsed and drained 1 (14.8 oz) jar hearts of palm, rinsed and drained 1 ripe, Fresh California Avocado 1/4 cup minced chives 1 cup buttery cracker crumbs (vegan) 1 tsp. lemon juice 1 tsp. seafood seasoning 1/8 tsp. sea salt, or to taste 2 Tbsp. extra virgin olive oil, or more as needed
- Line a baking sheet with foil or parchment paper.
- In a food processor or by hand, shred the garbanzo beans and hearts of palm into crabmeat-like flakes. (Just a few pulses.) Set aside.
- Peel, seed and coarsely mash the avocados, leaving some small chunks. Stir in remaining ingredients and fold in the garbanzo bean and hearts of palm flakes.
- Scoop the mixture into 8 or 12 portions and shape into patties. Place each patty on the prepared baking sheet and refrigerate for at least 15 minutes.
- In a large nonstick skillet, heat the oil over medium high heat. Working in batches, pan fry the vegan crab cakes for 3 to 4 minutes per side or until golden brown. Serve immediately
Serving Suggestion: Serve the crabcakes topped with slices of California Avocado or California Avocado Lemon and Herb Dipping Sauce.
Beverage Pairing: Sparkling water with lemon
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados