Vegan Crab Cakes

Being vegan doesn't mean you can't enjoy the taste of seafood. These vegan hearts of palm cakes are unbelievably delicious and easy to make.

These patties are:

Wholesome and Healthy - Made from hearts of palm and artichokes, these vegan crab cakes are low in calories and gluten-free.

Versatile - If you thought these plant-based crab cakes were just for apps, you're wrong! They're also perfect as an entrée when served with vegan drawn butter and a steamed veggie (like asparagus!), but you can also use them in sandwiches (vegan po'boy, anyone?) with some remoulade or vegan tartar sauce, or even on salads to create a vegan crab louie. Of course, you can still use them as an appetizer or hors d'oeuvre, too.

Light and Flaky - These crabless vegan crab cakes have an incredible texture that really does act as a convincing dupe for their non-plant-based counterparts! Add them to your springtime brunch rotation to impress your friends and family.

• 1 tablespoon olive oil plus more for frying 
• ½ cup minced onion
• ¼ cup minced celery
• 2 teaspoons minced garlic
• 1 (14 oz) jar of hearts of palm well drained, patted dry, and roughly chopped
• 1 (6oz) jar of marinated artichoke hearts well drained, patted dry, and roughly chopped
• 2 teaspoons Old Bay seasoning
• 1 tablespoon cornstarch
• 1 teaspoon nori or dulse flakes
• ¼ cup vegan mayo
• ¾ cup gluten free panko bread crumbs or regular panko breadcrumbs if not gf
• Lemon wedges for serving