Photo of Vegan crab cakes by WW

Vegan crab cakes

SmartPoints® value per serving
Total Time
50 min
30 min
5 min
Hearts of palm have a similar texture to crab when shredded because they are just as delicate and flaky. The chickpeas are mashed and serve as the binder which eliminates the need for eggs in this delicious take on crab cakes. The Tofu-garlic aioli which can be found on is a perfect sauce to serve with the cakes. A simple green salad completes the meal.


Canned chickpeas

14 oz, drained and rinsed

Hearts of palm

28 oz, 2 (14-oz) cans, drained and shredded

Uncooked scallion(s)

¼ cup(s), chopped

Uncooked celery

¼ cup(s), chopped

Uncooked bell pepper(s)

¼ cup(s), green or red, chopped

Fresh parsley

2 Tbsp, chopped

Old Bay seasoning

1 tsp

Kosher salt

1 tsp

Dry mustard

½ tsp

Black pepper

¼ tsp, coarsely ground

Vegetable oil

2 tsp


  1. Using pastry blender, potato masher, or back of fork, in medium bowl, mash chickpeas until texture resembles chunky peanut butter. Mix in hearts of palm, scallions, celery, bell pepper, parsley, Old Bay, salt, mustard powder, and black pepper. Form into four 1-inch-thick patties and transfer to baking sheet. Place patties in freezer until slightly set up, 15 to 20 minutes.
  2. In large nonstick skillet, heat oil over medium and swirl to coat pan. Add patties and cook until deep golden brown and warmed through, 2 to 3 minutes per side.
  3. Serving size: 1 vegan crab cake