Vegan Crab Cakes | Vegan Value Meals

Craving crab cakes without the crab? These Vegan Hearts of Palm Crab Cakes give you all the savory, herby flavor with a delicious, flaky texture - no seafood required! We’re pairing them with garlicky sautéed asparagus and fluffy quinoa for a light, balanced meal that’s perfect for spring and summer. And don’t forget the homemade vegan tartar sauce on the side!

This is another meal in our Vegan Value Meals series - delicious, satisfying, and feeds a family of 4 for under $20.

Grocery List (Approximate Prices)

• 1 can hearts of palm – $3.50

• 1 small red onion – $0.75

• 1 small red bell pepper – $1.00

• ½ cup cornmeal – $0.50

• Ground flaxseed – $0.50 (for flax eggs)

• Garlic powder, onion powder, oregano, dill weed, Old Bay – pantry staples

• 1 bunch asparagus – $3.00

• 1 cup quinoa – $2.00

• Vegan mayo – $2.50

• Sweet relish – $1.00

• Dijon mustard – $0.50

• Lemon – $0.75

Total: ~$16.00

📌 Grocery Price Disclaimer: Prices are approximate and based on typical U.S. grocery costs. Final total may vary by location.

• Prep Time | 15 minutes

• Cook Time | 20 minutes

• Serving Size | Serves 4

Ingredients

For the Vegan Crab Cakes:

• 1 can hearts of palm, drained and finely chopped

• ¼ cup finely diced red onion

• ¼ cup finely diced red bell pepper

• ½ cup cornmeal

• 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp oregano

• ½ tsp dried dill weed

• 1 tsp Old Bay seasoning

• Salt and pepper to taste

• 1–2 tbsp oil for pan-searing

For the Garlic Asparagus:

• 1 bunch asparagus, trimmed

• 2 cloves garlic, minced

• 1 tbsp olive oil

• Salt and pepper to taste

For the Quinoa:

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• Salt to taste

For the Vegan Tartar Sauce:

• ½ cup vegan mayo

• 2 tbsp sweet relish

• 1 tsp Dijon mustard

• 1 tbsp lemon juice

• ½ tsp dried dill weed

• Salt and pepper to taste

Instructions

1. Make the Flax Eggs: In a small bowl, whisk ground flaxseed with water. Let sit for 5–10 minutes to thicken.

2. Mix the Crab Cake Ingredients

   1. In a large bowl, combine chopped hearts of palm, red onion, bell pepper, cornmeal, flax eggs, garlic powder, onion powder, oregano, dill weed, Old Bay, salt, and pepper.

   2. Mix well until the mixture holds together.

3. Shape and Cook the Crab Cakes

   1. Form into small patties (about 8).

   2. Heat oil in a skillet over medium heat.

   3. Cook patties 3–4 minutes per side until golden brown and crisp.

4. Cook the Quinoa

   1. Bring quinoa and water (or broth) to a boil in a saucepan.

   2. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.

5. Make the Garlic Asparagus

   1. Heat oil in a pan over medium heat.

   2. Add garlic and cook for 30 seconds until fragrant.

   3. Add asparagus, season with salt and pepper, and sauté for 5–7 minutes until tender.

6. Make the Vegan Tartar Sauce

   1. In a bowl, mix vegan mayo, relish, Dijon, lemon juice, dill, salt, and pepper.

   2. Adjust seasoning to taste. Chill until ready to serve.

7. Serve

   1. Plate quinoa, asparagus, and crab cakes.

   2. Serve with tartar sauce on the side. Enjoy!

Kitchen Tools Needed

✅ Knife + cutting board

✅ Mixing bowls

✅ Skillet or frying pan

✅ Saucepan with lid (for quinoa)

✅ Measuring cups + spoons

✅ Spatula

These Vegan Crab Cakes with Garlic Asparagus & Quinoa are perfect for a light dinner, a summertime brunch, or a special weekend meal. Flavorful, affordable, and easy to make - this is plant-based eating that satisfies!

#VeganValueMeals