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Vegan Crab Cakes with Red Pepper Aioli

Vegan crab cakes made using hearts of palm
Jenne Clairborne/Sweet Potato Soul


  • 1 can chickpeas
  • 2 cans hearts of palm, chopped into large pieces
  • 1 jalapeño, seeded and minced
  • ¼ cup vegan mayonnaise
  • 1½-2 tablespoons Old Bay seasoning
  • 1 teaspoon umeboshi plum vinegar
  • 1 teaspoon dijon mustard
  • 1 cup panko bread crumbs + ½ cup for coating
  • Red pepper aioli
  • ½ cup vegan mayo
  • 4 roasted red peppers (from jar, and dried off)
  • 1/4 cup dill, fresh
  • 1 tablespoon red wine vinegar
  • 1 teaspoon black pepper
  • Chef notes

    Jenne Claiborne is the vegan blogger behind Sweet Potato Soul. She was raised in Georgia and LOVES food. So she creates vegan versions of some of her favorite foods, in order to make healthier, more vegetable-forward dishes.


    Place the chickpeas, hearts of palm and jalapenos into a food processor and pulse to combine and mash. Don't over process it though, you still want some crabby texture.

    Scoop the chickpea mixture into a large bowl and add the vinegar, Old Bay, mustard, mayo and 1 cup panko breadcrumbs. Stir well to combine.

    Place the remaining ½ cup of panko in a shallow dish.

    Heat an oil coated skillet on medium-high heat. Form the "crab" mixture into small patties-making sure to pack the mixture tightly, and then coat in the panko in the shallow dish.

    Pan fry for 3 minutes on each side.

    Do this with the remaining batter. I usually fit 5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.

    Serve with a dollop of red pepper aioli and fresh greens.