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Home » Vegan Crab Cakes with Avocado Recipe {Gluten-Free}

Vegan Crab Cakes with Avocado Recipe {Gluten-Free}

Last Updated on April 14, 2019 By Vicky 35 Comments

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Vegan crab cakes made with avocado, quinoa and hearts of palm. The hearts of palm perfectly imitates a crab like texture while being vegan! Served topped with an avocado crema. A perfect healthy vegan appetizer. vegan crab cakes topped with a dollop of avocado sauce with a side saladVegan crab cakes? Vegan + crab cakes all in one? How could it be? I know, sounds like a bit of a confusing title.

Well quite simply, actually, thanks to one fantastic little ingredient,  also known as hearts of palm. I only recently started cooking with hearts of palm (after spotting it as the cheapest thing in Costa Rican grocery stores, during a 2 month house sitting gig there), but I love it.

Hearts of palm are great in salads (vegan hearts of palm and avocado salad), dips (vegan hearts of palm and artichoke dip), burgers (salmon cakes with hearts of palm), or just eaten straight from the jar, raw.

They are super low in calories and healthy, while being quite tasty. A win win if you ask me.

Better yet, once chopped/shredded they perfectly mimic that crab like texture. Fine strands of the tender hearts of palm mixed with other ingredients can create a copy cat classic crab cake turned vegan.

take a fork to my vegan crab cakes

 

Along with hearts of palm these vegan crab cakes are also made with cooked quinoa, chopped red onions, red pepper and mashed avocado. To help these vegan crab cakes firm up and hold together a bit of quinoa flour (or any other gluten free flour) is added to the mix. To really firm them up I molded them into crab cake shapes and then popped them in the freezer for a bit.

Pan fry or bake these vegan crab cakes and then serve with a light tomato salad and a big dollop of avocado crema.

The hearts of palm here perfectly mimic that crab like texture, so even if you’re vegan you can still enjoy that tender flaky mix.

These vegan crab cakes are perfect as an appetizer or a light lunch.

And now for a bit of a rant.

Patience. They say patience is a virtue. And I know it, yet somehow along the line, of the last few years I have simply run out of it. I envy those calm mannered, soft spoken people whose feathers can’t be ruffled and who portray themselves in neutral manner at all times. I would love to have more patience. More patience with everything. But my patience tank seems to be running on empty. Any kind of lack of understanding, aka when I ask D to do any number of things, and instantly gets confused, needing a whole lot of guidance, seems to completely deplete my patience levels instantly.

It’s a problem I know. Anyone else other there suffer from avocado addiction and lack of patience? How do you deal with it? Or for those of you out there with a never ending supply of patience – what’s your secret? Share your tips!

I could certainly use them!

Either that or I’m going to have to go on a solo wilderness retreat — isn’t nature supposed to make us all more grounded and calm?

Maybe that’s what I need, along with a picnic basket full of these vegan crab cakes with avocado.

Doesn’t sound too bad to me right now, at all.

vegan crab cakes cut in half to see the inside texture

These vegan crab cakes will be delicious when served with my Chickpea Tomato Onion Salad with Cucumbers and Herbs. Other cake/fritter recipe ideas include:

  • Chickpea and Hearts of Palm Asian Tuna Cakes with Kimchi Mayo Aioli {GF, DF}
  • Easy Crab Cakes with Asian Flavors and Chili Garlic Aioli {GF, DF}
  • Gluten Free Fish Cakes – Thai Fish Cakes {GF, DF}

How to make vegan crab cakes

5 from 1 vote
Vegan-Crab-Cakes
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Vegan Crab Cakes with Avocado {GF}
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Vegan crab cakes made with avocado, quinoa and hearts of palm. The hearts of palm perfectly imitates a crab like texture while being vegan! Served topped with an avocado crema. A perfect healthy vegan appetizer. 

Course: Appetizer, Dinner
Cuisine: American, Healthy, Vegan
Servings: 4
Calories: 203 kcal
Author: Vicky
Ingredients
  • 1 can hearts of palm diced
  • 1/2 avocado mashed
  • 1/4 cup diced red pepper
  • 1/4 cup diced red onion
  • 2 teaspoon old bay seasoning
  • 1 cup cooked quinoa
  • 1/4 cup quinoa flour
  • salt to taste
  • For the sauce:
  • 1/4 avocado
  • 1 tablespoon tahini
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • salt to taste
Instructions
  1. In a bowl combine the crab cake ingredients, hearts of palm, 1/2 mashed avocado, red pepper, red onion, old bay, cook quinoa and salt to taste. Mix. Add quinoa flour. Mix. Form into 6-8 round crab cakes and freeze for 15-20 minutes.
  2. In a blender combine the sauce ingredients, 1/4 avocado, tahini, olive oil, lemon juice and salt to taste.
  3. Heat 1-2 tablespoons olive oil over medium heat in a pan. Pan fry the patties until browned on each side.
Nutrition Facts
Vegan Crab Cakes with Avocado {GF}
Amount Per Serving
Calories 203 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 9mg0%
Potassium 299mg9%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 375IU8%
Vitamin C 17.1mg21%
Calcium 29mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Cathy Thelen says

    May 22, 2016 at 6:12 pm

    Can I make quinoa flour with quinoa in Blendtec?

    Reply
    • Vicky says

      May 29, 2016 at 8:02 am

      I think you could try! I have never made quinoa flour before and am not sure how powerful the blendtec is, but seems like this article says that you can: http://www.blendtec.com/blog/4-gluten-free-flours-you-can-make-in-your-blendtec-blender/

      Reply
  2. Shelby says

    May 31, 2016 at 7:17 pm

    Oh my goodness, I LOVE your blog! Found you through the Pinterest follow group on FBC. I grew up with a vegetarian mom and non veg dad (who both are now vegetarian). I will be sure to share your site with them and I’ll be a new follower too! I crave vegan foods and your recipes look awesome! While I can get hubby to eat some vegan/vegetarian, he is a meat eater all the way and it’s hard to get away from it because of that reason, however I would live this way daily if it were just me I was cooking for! I’m going to try this recipe and see if it fools him! 😉

    Reply
    • Vicky says

      May 31, 2016 at 10:56 pm

      Thanks so much Shelby!!! Haha it can be tough when you’ve got a meat eater to feed! Let me know if he is fooled by this one : ))

      Reply
  3. Amanda says

    May 31, 2016 at 11:59 pm

    This looks fantastic! I’ve never even heard of heart of palm! So going to look into this! Thanks for the recipe!!

    Reply
    • Vicky says

      June 1, 2016 at 10:38 pm

      You’ve got to get your hands on hearts of palm! They’re the best!

      Reply
  4. Jennifer @ Delicious Everyday says

    June 1, 2016 at 6:17 am

    I’ve yet to come across hearts of palm here in Australia. I’ll have to track them down. And I had no idea they mimic the texture of crab! How amazing! There are so many great amazing ingredients about that prove you really don’t need meat 🙂

    Reply
    • Vicky says

      June 1, 2016 at 10:38 pm

      Exactly! That would be so sad if you couldn’t get your hands on them in Australia : (( I hope you can find them somewhere – they are usually in the canned veggie section in the US

      Reply
  5. Rebecca @ Strength and Sunshine says

    June 1, 2016 at 6:49 am

    The magic we can do with hearts of palm! The new jackfruit in my opinion 😉

    Reply
    • Vicky says

      June 1, 2016 at 10:40 pm

      YES! Exactly how I feel!

      Reply
  6. safira says

    June 1, 2016 at 8:06 am

    These look so good and healthy and love how low the calories are too!

    Reply
    • Vicky says

      June 1, 2016 at 10:41 pm

      Thanks! Another reason I love them : )

      Reply
  7. Gloria @ Homemade & Yummy says

    June 1, 2016 at 8:27 am

    Yum….what a prefect lite and tasty meal. I could eat these any day of the week.

    Reply
    • Vicky says

      June 1, 2016 at 10:41 pm

      Haha my thoughts exactly : ))

      Reply
  8. Lane & Holly @ With Two Spoons says

    June 1, 2016 at 12:07 pm

    This sounds awesome! I’ll be sure to share this with my vegan friends!

    Reply
    • Vicky says

      June 1, 2016 at 10:45 pm

      Thanks! Hope they get a chance to make it!

      Reply
  9. Claire says

    June 1, 2016 at 1:40 pm

    Looking forward to trying this! How many does it serve? Didn’t see that. I loved your roasted veggies with the avo sauce. Oh, how delicious!!!

    Claire

    Reply
    • Vicky says

      June 1, 2016 at 10:45 pm

      Thanks! Hope you enjoy these – the recipe as is serves 2.

      Reply
  10. Kristen says

    June 1, 2016 at 4:07 pm

    I am so doing this!! I love the idea of crab cakes, but hate crab. I always have hearts of palm on hand too!

    Reply
    • Vicky says

      June 1, 2016 at 10:45 pm

      Then these are perfect for you!

      Reply
  11. Rachel @ {i love} my disorganized life says

    June 2, 2016 at 11:22 am

    Hearts of palm, who would have guessed? Looks delish!

    Reply
    • Vicky says

      June 12, 2016 at 10:50 pm

      Thanks!

      Reply
  12. Christie says

    June 3, 2016 at 12:37 pm

    Avocado and quinoa, so creative – I bet these are great!

    Reply
    • Vicky says

      June 12, 2016 at 10:50 pm

      Thanks! I sure think they are : ))

      Reply
  13. Megan @ MegUnprocessed.com says

    June 3, 2016 at 2:25 pm

    I want these ASAP!! YUMMMM!! Sharing now!

    Reply
    • Vicky says

      June 12, 2016 at 11:00 pm

      Thanks for sharing!

      Reply
  14. Nicole says

    June 3, 2016 at 9:20 pm

    I never would have guessed what you used instead of crab. clever

    Reply
    • Vicky says

      June 12, 2016 at 11:00 pm

      I thought so too : ))

      Reply
  15. DessertForTwo says

    June 6, 2016 at 8:14 am

    SO interesting! I love hearts of palm in salad, but I never thought to use it like this! Thanks for sharing 🙂

    Reply
    • Vicky says

      June 12, 2016 at 11:01 pm

      Aren’t hearts of palm the best? I love them

      Reply
  16. Jeannie says

    August 21, 2016 at 4:31 pm

    I happen to have a recipe to make some vegan crab cakes on my kitchen island. I think I may try yours instead. When I saw my Costco was discontinuing hearts of palm I did some hoarding. If you are serious about a suggestion for calming your frayed nerves, have you ever tried essential oils. They work wonders for me.

    Reply
    • Vicky says

      September 6, 2016 at 8:08 pm

      Haha love that you stocked up on hearts of palm — that’s the way to go! I am not too familiar with essential oils so I’ll have to do some research — thanks for the tip!

      Reply
  17. Mary says

    February 27, 2018 at 10:30 am

    5 stars
    Looks healthy and delicious!

    Reply
  18. Joanna keahi says

    February 7, 2020 at 8:10 am

    How can I get a copy of This vegan cookbook?

    Reply
    • Vicky says

      March 30, 2020 at 12:20 pm

      Just sign up for the newsletter.

      Reply

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About Avocado Pesto

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