Vegetarian Crab Cake Recipe
View original ↗
Feasting at Home · by Tonia Schemmel | Feasting at Home★ 5.0

Vegetarian Crab Cake Recipe

NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 9%
CARBS 13G43% OF CAL
3G FIBER9G OTHER1G TOTAL SUGAR
FAT 6G46% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy vegetarian cakes made from hearts of palm with a bright lemon-dill sauce. A delicious plant-based twist on classic crab cakes for an appetizer or light meal.

starteramericanvegetarian
View the full recipe on Feasting at Home →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 2 x 14-ounce cans hearts of palm
  • 2 teaspoons soy sauce
  • 1/4 cup mayonnaise
  • 1 egg, lightly whisked
  • 1 teaspoon lemon zest
  • 1 teaspoon dijon mustard
  • 1/3 cup green onions, finely minced
  • 1/2 cup celery, finely minced
  • 1 teaspoon garlic powder granules ( or sub 1 clove garlic, minced)
  • 3/4 teaspoon smoked paprika
  • 1/4 teaspoon salt, adjust to taste
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne- adjust to taste
  • 1/4 cup flat-leaf parsley, chopped
  • 1 1/2 cups panko breadcrumbs, divided (or sub GF panko)
  • 2-3 tablespoons avocado oil (for frying)
  • 1/4 cup Greek yogurt
  • 2 tablespoons fresh dill, minced
  • 1 tablespoon green onions, minced
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon capers, chopped
  • salt and pepper to taste
PREP
20M
SODIUM
616MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.