- 1 Tablespoon Olive Oil
- 0.5 cup, finely diced Onion
- 0.25 cup, finely diced Celery
- 2 teaspoons, minced Garlic
- 1 jar (14.8 ounces) Reese® Hearts of Palm
- 1 can (14 ounces) Reese® Quartered Artichoke Hearts
- 2 teaspoons Old Bay Seasoning
- 1 Tablespoon Cornstarch
- 1 teaspoon, finely chopped Nori
- 0.25 cup Vegan Mayonnaise
- 0.75 cup Panko Breadcrumbs
- 1, sliced for garnish Lemon
Vegan crab cakes made with Artichokes and Hearts of Palm!
I cannot resist a round, crispy and vegetable packed vegan crab cake!
This recipe is so easy to make and are visually stunning.
A few aromatics like onion, celery and garlic are sautéed then added to a bowl along with the hearts of palm, quartered artichoke and a couple of other ingredients.
For that added “seafood” flavor, thinly sliced or cut nori is a great addition.
After the patties are formed, they chill in the refrigerator before being pan-fried until they are golden and crispy!
The vegan crab cakes are best served warm with a slice of lemon.
And since these are fully plant-based, they are also safe to eat at room temperature.
Serve them alongside a salad or add them to your holiday dinner spread!
Both harts of palm and artichoke are a good source of many nutrients.
They contain protein and fiber, and high in vitamin C and vitamin B6, calcium, niacin, phosphorous and zinc.
Not that many vegetables are high in protein, so this is good to know, especially for vegetarians and vegans!
These nutrients may help regulate blood pressure, improves digestive health and helps lower blood sugar!
Check out the Reese® website for more products and recipe ideas.
Cook The Aromatics
Heat the oil in a large skillet over medium-high heat.
Then add the finely diced onion and celery and cook until softened, about 4 minutes.
Add the garlic and cook for another 1 minute.
Remove from the heat and set aside to cool.
Add Reese® Hearts of Palm & Reese® Marinated Artichoke Hearts
Form Into Patties
Use a 1/3 cup measuring spoon or a large ice cream scoop to divide the mixture into 6 to 8 portions and shape into small patties.
Place the remaining 1/2 cup panko in a shallow bowl, then coat the patties with the bread crumbs, place on a plate then refrigerate for at least 20 minutes.
Heat a thin layer of 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, 3 to 4 minutes per side.
Transfer the cooked patties to a plate with serving plate and add lemon slices for garnish.