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Vegan Crab Cakes with Lemon Dill Aioli

Vegan crab cakes with lemon dill aioli deliver a flaky, tender center from hearts of palm and chickpeas with a crisp golden crust. Pan-fried patties are served warm with a bright, herb-forward vegan aioli.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill time 20 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer, Lunch, Snack
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Vegan Crab Cakes
  • 2 can (14 oz) hearts of palm Drain well and pat dry for best browning.
  • 1 can (15 oz) chickpeas Drain and rinse.
  • 0.5 cup panko breadcrumbs
  • 0.25 cup vegan mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp Old Bay seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 2 tbsp chopped parsley Fresh is best.
  • 1 tbsp capers, chopped Drain briefly if very briny.
  • salt and pepper Add to taste.
  • 2 tbsp olive oil For frying.
Lemon Dill Aioli
  • 0.5 cup vegan mayonnaise
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic Minced.

Equipment

  • 1 cast iron skillet

Method
 

Make the vegan crab cake mixture
  1. Shred the hearts of palm with a fork to create a flaky texture.
  2. Lightly mash the chickpeas in a large bowl.
  3. Add hearts of palm, chickpeas, panko breadcrumbs, vegan mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, parsley, capers, and salt and pepper.
  4. Mix until the mixture is evenly combined and looks cohesive enough to hold together.
  5. Form the mixture into 8 patties.
  6. Refrigerate the patties for 20 minutes to firm up.
Cook and serve
  1. Mix the aioli ingredients by combining vegan mayonnaise, lemon juice, fresh dill, and minced garlic.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat until it shimmers.
  3. Cook the crab cakes for 4–5 minutes per side, until golden brown and crisp around the edges.
  4. Serve the crab cakes warm with the lemon dill aioli.

Notes

For the crispest crust, pat the hearts of palm dry before shredding and let the patties chill fully before frying. Store leftovers in the refrigerator for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezing isn’t recommended because the patties can soften after thawing. For a nut-free option, stick with vegan mayo brands that don’t contain tree nuts.