Best Krabby Cakes

By Dawn Hilton-Williams – The Vegucator

Yield: up to 8 (5-ounce) Krabby Cakes


  • 1 (26-ounce) jars hearts of palm, rinsed, patted dry and halved
  • 1 (14-ounce) can of chickpeas, rinsed and patted dry
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup yellow onion, finely diced
  • 3/4 cup vegan mayonnaise
  • 2 tablespoons stone ground or Dijon mustard
  • 2 tablespoons fresh dill or Italian flat leaf parsley, finely chopped
  • 1/2 cup ground flaxseed
  • 1 1/2 cup vegan panko or regular, unseasoned breadcrumbs (check
  • label)
  • 2 1/2 tablespoons Old Bay Seasoning (or to taste)
  • 2 teaspoons garlic powder
  • 1 1/2  teaspoon black pepper
  • 1/4  teaspoon salt (optional-Old Bay Seasoning has sodium)
  • 2 tablespoons grapeseed or other neutral oil


  1. Preheat oven to 425 degrees Fahrenheit, line your baking pan(s) with parchment and set aside.
  2. Combine garlic powder, pepper, flaxseed, dulse granules, salt (optional) and old bay; setting aside 1/2 tablespoon for step 5 then set aside.
  3. Add hearts of palm to food processor and pulse for 3 to 4 second intervals (texture of hearts of palm should be just like crab), set aside in a large bowl and repeat until finished
  4. Add chickpeas to food processor and pulse for 3 to 4 second intervals (texture of chickpeas should be broken up but not mushy), add to same large bowl, combine with hearts of palm and set aside.
  5. Place nonstickpan over medium heat, add a tablespoon of grapeseed oil. Once warm (about 1 minute), add onions, bell peppers, a heaping teaspoon of the seasoning blend stir to combine, cover and sweat your veggies about 5 minutes or until your onions are translucent.
  6. Remove veggies from your pan, spread them out on a plate then set aside in fridge (15 minutes) or freezer (10 minutes). Cool them to at least room temperature.
  7. Add cooled veggies and remaining spices and bread crumbs and fresh herbs to your hearts of palm mixture, fold to combine and set aside at least 20 minutes (this will provide time needed for flaxseed to bloom/set up as a binder in your mixture).
  8. Pinch/Taste as the flavor at this stage is exactly what Krabby Cakes will taste like once cooked
  9. Form into cakes then place them on parchment lined baking pan.
  10. Place baking pan in pre-heated, 425° Fahrenheit oven for 30 to 35 minutes.
  11. Remove and allow to rest for 10 minutes or more before serving and enjoy!

Storage: Freezer safe up to 90 days. Refrigerate for up to 7 days.

Reheat: If frozen, allow to thaw in refrigerator then place in preheated 425°F oven for 15 minutes

Source: Flava My Plate, Your Tasty Vegan Guide to Health-Wealth