Vegan Crab Cakes with Garlic Dill Tahini Sauce
Prep time
Cook time
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Crispy, flavorful Maryland Style Vegan Crab Cakes! Taste so good, you won't believe they're vegan. Made with hearts of palm and topped with Garlic Dill Tahini
Recipe type: Appetizer
Cuisine: Vegan
Serves: 8 cakes
  • 3 tablespoons grapeseed oil, divided, plus more for frying
  • 1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
  • ¼ cup jicama, chopped fine
  • ¼ cup diced green bell pepper
  • ½ cup onion, chopped fine
  • 2 teaspoons minced garlic
  • 1 tablespoon plus 2 teaspoons Old Bay Seasoning, divided
  • 1 cup whole wheat panko bread crumbs, divided
  • 1 teaspoon cornstarch
  • 1 tablespoon ground flax seed
  • 2.5 tablespoons water
  • ¼ cup vegan mayonnaise
  • Garlic Dill Tahini Sauce
  • ⅓ cup vegan mayonnaise
  • ¼ cup tahini
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon minced garlic
  • sea salt and cracked pepper to taste
  • lemon wedges for serving
  1. Mix all ingredients for the Garlic Dill Tahini Sauce in a small bowl until thoroughly combined. Set aside. In a small dish, combine the ground flax seed with water to make a flax "egg." Stir well and set aside.
  2. Heat 2 tablespoons of the grapeseed oil in a skillet over medium high heat. Sauté the hearts of palm for 8-10 minutes, until golden brown on all sides. Transfer the hearts of palm to another bowl to cool. Add the jicama and green pepper. Stir to combine.
  3. Heat 1 tablespoon of oil. Sauté the onion for 2 minutes, until soft and translucent, stirring often. Add the garlic and sauté for another minute. Remove from heat and stir into the hearts of palm mixture. Add the flax "egg", ¼ cup of panko breadcrumbs. vegan mayo, cornstarch, and Old Bay seasoning. Mix well and let cool to room temperature, then shape the mixture into 5 large patties.
  4. In a shallow bowl, mix ¾ cup panko breadcrumbs with 1 tablespoon Old Bay seasoning. Coat each patty in the breadcrumb mixture, then place them in the fridge to cool for 20 minutes.
  5. Heat a large skillet over medium high heat, adding grapeseed oil to a depth of ½ an inch. Carefully place the patties in the skillet and cook until golden brown, about 2-3 minutes on each side. Watch closely to prevent burning. Transfer the vegan crab cakes to a plate lined with a paper towel to absorb any excess oil. Serve immediately with Garlic Dill Tahini Sauce and lemon wedges.
Recipe by Carrots and Flowers at