Last Updated on By Vicky 35 Comments
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Vegan crab cakes made with avocado, quinoa and hearts of palm. The hearts of palm perfectly imitates a crab like texture while being vegan! Served topped with an avocado crema. A perfect healthy vegan appetizer.
Vegan crab cakes? Vegan + crab cakes all in one? How could it be? I know, sounds like a bit of a confusing title.
Well quite simply, actually, thanks to one fantastic little ingredient, also known as hearts of palm. I only recently started cooking with hearts of palm (after spotting it as the cheapest thing in Costa Rican grocery stores, during a 2 month house sitting gig there), but I love it.
Hearts of palm are great in salads (vegan hearts of palm and avocado salad), dips (vegan hearts of palm and artichoke dip), burgers (salmon cakes with hearts of palm), or just eaten straight from the jar, raw.
They are super low in calories and healthy, while being quite tasty. A win win if you ask me.
Better yet, once chopped/shredded they perfectly mimic that crab like texture. Fine strands of the tender hearts of palm mixed with other ingredients can create a copy cat classic crab cake turned vegan.
Along with hearts of palm these vegan crab cakes are also made with cooked quinoa, chopped red onions, red pepper and mashed avocado. To help these vegan crab cakes firm up and hold together a bit of quinoa flour (or any other gluten free flour) is added to the mix. To really firm them up I molded them into crab cake shapes and then popped them in the freezer for a bit.
Pan fry or bake these vegan crab cakes and then serve with a light tomato salad and a big dollop of avocado crema.
The hearts of palm here perfectly mimic that crab like texture, so even if you’re vegan you can still enjoy that tender flaky mix.
These vegan crab cakes are perfect as an appetizer or a light lunch.
And now for a bit of a rant.
Patience. They say patience is a virtue. And I know it, yet somehow along the line, of the last few years I have simply run out of it. I envy those calm mannered, soft spoken people whose feathers can’t be ruffled and who portray themselves in neutral manner at all times. I would love to have more patience. More patience with everything. But my patience tank seems to be running on empty. Any kind of lack of understanding, aka when I ask D to do any number of things, and instantly gets confused, needing a whole lot of guidance, seems to completely deplete my patience levels instantly.
It’s a problem I know. Anyone else other there suffer from avocado addiction and lack of patience? How do you deal with it? Or for those of you out there with a never ending supply of patience – what’s your secret? Share your tips!
I could certainly use them!
Either that or I’m going to have to go on a solo wilderness retreat — isn’t nature supposed to make us all more grounded and calm?
Maybe that’s what I need, along with a picnic basket full of these vegan crab cakes with avocado.
Doesn’t sound too bad to me right now, at all.
These vegan crab cakes will be delicious when served with my Chickpea Tomato Onion Saladwith Cucumbers and Herbs. Other cake/fritter recipe ideas include:
- Chickpea and Hearts of Palm Asian Tuna Cakes with Kimchi Mayo Aioli {GF, DF}
- Easy Crab Cakes with Asian Flavors and Chili Garlic Aioli {GF, DF}
- Gluten Free Fish Cakes – Thai Fish Cakes {GF, DF}
How to makevegan crab cakes
5 from 1 vote
Vegan Crab Cakes with Avocado {GF}
Vegan crab cakes made with avocado, quinoa and hearts of palm. The hearts of palm perfectly imitates a crab like texture while being vegan! Served topped with an avocado crema. A perfect healthy vegan appetizer.
Course:Appetizer, Dinner
Cuisine:American, Healthy, Vegan
Servings: 4
Calories: 203 kcal
Author: Vicky
Ingredients
Instructions
In a bowl combine the crab cake ingredients, hearts of palm, 1/2 mashed avocado, red pepper, red onion, old bay, cook quinoa and salt to taste. Mix. Add quinoa flour. Mix. Form into 6-8 round crab cakes and freeze for 15-20 minutes.
In a blender combine the sauce ingredients, 1/4 avocado, tahini, olive oil, lemon juice and salt to taste.
Heat 1-2 tablespoons olive oil over medium heat in a pan. Pan fry the patties until browned on each side.
Nutrition Facts
Vegan Crab Cakes with Avocado {GF}
Amount Per Serving
Calories 203Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 9mg0%
Potassium 299mg9%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 375IU8%
Vitamin C 17.1mg21%
Calcium 29mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
