Nothing says sun-drenched entertaining to me like these vibrant, tropical “sandwiches.” My secret? Tender hearts of palm, which create a stunningly flaky, seafood-like texture without a bit of crab! I use very little breading, letting the savory cakes shine. When this crispy golden patty combines with the fresh avocado salsa and smooth mango coulis, it makes for a delicious, bright, and beautiful dish that will wow your guests. This recipe serves 4 to 6.
Ingredients
• For the Hearts of Palm 'Crabless' Cakes
• 2 cups / 475 ml canola oil, for frying
• 1 can (14 ounces / 400g) hearts of palm, drained and rinsed
• 1 cup / 120g dry bread crumbs, plus more for breading
• ¼ cup / 60g vegan mayonnaise or aioli
• 3 tablespoons / 30g finely chopped red onion
• 2 tablespoons / 15g thinly sliced scallions, white and tender green parts
• 2 tablespoons / 30 ml freshly squeezed lemon juice
• 1½ tablespoons / 15g finely diced red bell pepper
• 1½ tablespoons / 22 ml vegetarian Worcestershire sauce
• 1 tablespoon / 15 ml Tabasco sauce or other hot sauce
• 1 cup / 120g all-purpose flour
• 1 large egg, beaten (or 1 flax egg)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• Fresh cilantro leaves, for garnish
• For the Avocado Salsa
• 2 ripe avocados, pitted, peeled, and cut into small dice
• 2 tablespoons / 30 ml freshly squeezed lime juice
• 2 tablespoons / 20g finely diced red onion
• 1 tablespoon / 5g minced fresh cilantro
• 1 tablespoon / 15 ml olive oil
• ¼ teaspoon salt
• For the Mango Coulis
• 2 ripe mangos, peeled, pitted, and coarsely chopped
• 2 cups / 475 ml water
• 1 teaspoon / 4g confectioners’ sugar
Instructions
1. Prepare the Sauces
2. To make the Mango Coulis, combine the mangos, water, and confectioners’ sugar in a blender and mix until completely smooth. Refrigerate in a covered container until ready to use.
3. For the Avocado Salsa, gently combine the diced avocados, lime juice, red onion, cilantro, olive oil, and salt in a medium mixing bowl. Cover and refrigerate until ready to use.
4. Make the 'Crabless' Cakes
5. Finely chop the drained hearts of palm, or pulse them a few times in a food processor until shredded and flaky—be careful not to over-process into a paste.
6. In a medium mixing bowl, combine the shredded hearts of palm, 1 cup of bread crumbs, vegan mayonnaise, onion, scallions, lemon juice, bell pepper, vegetarian Worcestershire sauce, and Tabasco. Mix until fully incorporated. Form the mixture into four to six 3-ounce patties.
7. Cook and Assemble
8. Place the flour, beaten egg, and extra bread crumbs in three separate shallow bowls. Season the flour with the salt and pepper.
9. Heat the canola oil in a 10-inch sauté pan over high heat. Reduce the heat to medium, or until a thermometer reads 375°F / 190°C.
10. Dredge each patty in the seasoned flour, dip it into the beaten egg, and then coat it lightly with the remaining bread crumbs.
11. Carefully lay the cakes in the hot oil and pan-fry for 2 to 3 minutes per side, until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
12. To serve, spoon some mango coulis onto each plate to form a small pool. Slice a 'crabless' cake in half and lay the bottom portion in the coulis. Spoon some avocado salsa on top, and place the top of the cake on the salsa like a sandwich. Garnish with a final dollop of salsa and a fresh cilantro leaf.
Nutritional Information
• A Note on Nutrition
• Hearts of palm are a fantastic low-calorie, low-carb base, rich in fiber, potassium, and vitamin C.
• Avocados provide a wonderful source of healthy monounsaturated fats, fiber, and essential vitamins.
• Mangos are packed with vitamins A and C, adding a sweet, antioxidant-rich boost to this vibrant dish.
Pro Tips
• for Perfect 'Crabless' Cakes
• For the ideal flaky texture, pulse the hearts of palm in a food processor a few times. Avoid over-blending, which can turn the mixture into a paste.
• To make this recipe fully vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the chicken egg and ensure your mayonnaise is egg-free.
• These cakes can be prepared ahead of time. Form the patties and store them in the refrigerator on a parchment-lined tray for up to 24 hours before breading and frying.
• Don't overcrowd the pan when frying. Cook the cakes in batches if necessary to ensure they get perfectly crispy and golden on all sides.
FAQ
Q: How can I make these crabless cakes vegan
A: This recipe is easily made vegan. Use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the chicken egg for the breading. The recipe already calls for vegan mayonnaise, but also ensure your Worcestershire sauce is a vegetarian version, as traditional kinds contain anchovies.
Q: Can I prepare these hearts of palm cakes in advance
A: Yes, you can prepare the patties ahead of time, which is great for entertaining. Form the uncooked cakes and store them on a parchment-lined tray in the refrigerator for up to 24 hours. Wait to bread and fry them until just before you plan to serve for the best crispy texture.
Q: Can I bake or air fry these vegetarian crab cakes instead of pan-frying
A: While pan-frying provides the crispiest result, you can bake or air fry them for a lower-oil option. To bake, place the breaded cakes on a lightly oiled baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. For an air fryer, cook at 375°F (190°C) for 10-12 minutes, flipping once, until golden and crisp. Spraying them with oil first will help them brown.
Q: What do hearts of palm taste like and where can I find them
A: Hearts of palm have a mild, slightly nutty flavor, often compared to artichoke hearts. Their key feature is a tender, flaky texture that wonderfully mimics seafood like crab. You can typically find canned hearts of palm in the international or canned vegetable aisle of most major supermarkets.
