Crabless Crab Cakes


(1) 15 oz can garbanzo beans, rinsed (save liquid)

(2) 14 oz cans hearts of palm, drained and rinsed

1/2 cup reserved garbanzo bean liquid (add water if you need additional liquid to get to 1/2 cup)

2 T lemon juice

2 tsp vegan worcestsire sauce

2 tsp dry mustard

1 T dried parsley

1 tsp Old Bay Seasoning

1/2 tsp salt

1/2 tsp garlic powder

1 cup whole wheat panko breadcrumbs (plus more for breading)

1/2 cup green onion, sliced (optional)


In a food processor, pulse garbanzo beans and heart of palms just to break up the pieces. Don't over pulse. Place in large bowl.

In a separate mixing bowl, whisk the chickpea liquid, lemon juice, worcestshire sauce, mustard and all other dry seasonings together to combine well.

Add breadcrumbs, onion, and liquid to beans/hearts of palm and gently fold to combine. Add more seasonings, if needed, to taste. 

Put mixture in fridge for a few hours, or 15 minutes in the freezer, to help mixture hold together.

Make mixture into balls and flatten into patties. Gently coat each with additional panko breadcrumbs.

"Fry" in ceramic, or other non-stick pan, without oil. Or lightly spray a cast iron or other skillet with cooking spray or olive oil. 

Pan fry for 8-10 minutes on each side, until golden brown. Try to only flip once so they don't fall apart. 


I served with mashed potatoes and spinach, just like the local restaurant!

I made a dressing using ketchup, vegan mayo and sweet relish for the crab cakes.