These crispy hearts-of-palm “crab” cakes are a delicious vegetarian appetizer inspired by classic crab cakes. Flaky, savory, and served with a bright lemon-dill sauce, they’re perfect for entertaining or a light meal. Gluten-free adaptable.

vegetarian crab cakes in a frying pan with a spatula, topped with lemon dill sauce, lemon zest, fresh herbs, and spices.

These Vegetarian Crab Cakes are one of my favorite ways to transform hearts of palm into something truly special. Crispy on the outside, tender and flaky within, they’re surprisingly reminiscent of classic crab cakes and packed with savory flavor. Paired with a creamy lemon-dill sauce, they make a crowd-pleasing appetizer that even seafood lovers can’t resist.

Whether you’re planning a dinner party, holiday gathering, or casual get-together, these hearts-of-palm cakes are one of those vegetarian appetizers that disappear quickly. Elegant enough for entertaining yet simple enough for everyday meals, they’re guaranteed to impress vegetarians and meat-eaters alike.

Why you’ll love These Vegetarian Crab Cakes!

A delicious vegetarian alternative to crab cakes. Hearts of palm naturally shred into tender, flaky strands that mimic the texture of crab, making them surprisingly satisfying and seafood-inspired without any seafood!

Incredible texture! A coating of panko breadcrumbs creates a beautifully golden crust, while the interior stays moist and delicate. Use GF panko if you prefer!

Perfect for entertaining. These elegant little cakes feel special enough for dinner parties, holidays, and brunches, yet are simple enough for a weeknight meal.

Balanced, bright flavor. Smoky paprika, fresh herbs, lemon zest, and a creamy lemon-dill sauce create layers of flavor that make every bite feel fresh and vibrant.

Make-ahead friendly. The cakes can be made ahead and chilled until ready to cook, making entertaining easier and helping the patties hold together beautifully.

Hearts of Palm Crab Cakes Ingredients

vegetarian crab cakes ingredients arranged and labeled - dill, hearts of palm, green onions, celery, capers, garlic granules, smoked paprika, egg, soy sauce, lemon juice, pepper, salt, Dijon, panko, mayo, parsley, Greek yogurt.

Hearts of palm: These are typically found in cans. Their naturally fibrous texture shreds into thin strands that closely resemble crabmeat while offering a mild, slightly tangy flavor.
Soy sauce: Adds savory umami depth and enhances the “seafood-like” flavor.
Mayonnaise: Helps bind the mixture while adding richness and moisture.
Egg: Acts as a binder and provides structure.
Lemon zest: Brightens the flavor and adds a fresh citrus note.
Dijon mustard: Adds subtle tang and complexity.
Green onions: Bring mild onion flavor and freshness!
Celery: Adds classic crab cake flavor along with a subtle crunch.
Spices (garlic granules, smoked paprika, salt, black pepper, and cayenne): For savory depth, warmth, subtle smokiness, and a gentle kick of heat. You could also add Old Bay seasoning for authentic flavor.
Fresh parsley: Adds brightness, color, and a fresh herbal finish.
Panko breadcrumbs: Create a light, crispy crust while helping bind the cakes. Panko gives a more delicate crunch than traditional breadcrumbs. Alternatively, you could use gluten-free panko or cracker crumbs, like saltines.
Lemon dill sauce: Made with Greek yogurt, mayonnaise, Dijon mustard, fresh dill, green onions, lemon juice, capers, salt, and pepper. The sauce is creamy with a pleasant tang and bright, fresh flavor. The capers bring briny, salty pops of flavor that help reinforce the crab flavor.

How to Make Vegetarian Crab Cakes

1. Prep the hearts of palm. Drain and rinse the hearts of palm, then pat dry. Cut into 1-inch pieces and use your fingers to shred them. It is easiest to do this inside a large bowl, as they can get slippery and shoot off in all directions! Or, simply toss them in a food processor and do gentle pulses, being careful to preserve texture.

glass mixing bowl with shredded hearts of palm.

glass mixing bowl with ingredients to make vegetarian crab cakes.

2. Make the crab mixture. Add soy sauce, mayonnaise, egg, lemon zest, Dijon, green onions, celery, garlic powder, smoked paprika, salt, pepper, cayenne, and parsley to a medium bowl and mix. Fold in 3/4 cup of the panko breadcrumbs and the shredded hearts of palm.

3. Shape the crab cakes. Form the mixture into 10 evenly shaped mounds, using a 1/3-cup measure. Add salt and pepper to the remaining 3/4 cup of panko and spread it out onto a plate. Coat each cake in the panko and transfer to a separate plate or baking sheet to refrigerate while preparing the sauce.

parchment-lined baking sheet with vegetarian crab cake patties formed.

vegetarian crab cake coated in panko on a plate.

4. Make the Lemon Dill Sauce. Add Greek yogurt, mayonnaise, Dijon, dill green onions, lemon juice, capers, salt, and pepper to a small bowl and whisk. Store in the fridge while frying the cakes.

5. Pan-fry the crab cakes. Warm a neutral high-heat oil in a large skillet over medium-high heat. Spread the crab cakes out in the pan, with about 1-2 inches between each. Work in batches if needed. Sear until golden brown and crisp, then carefully flip and brown the other side.

6. Serve. Arrange the crab cakes on a serving plate and top each with lemon dill sauce. Garnish with fresh herbs, lemon wedges, and hot sauce, if desired.

plate with three vegetarian crab cakes topped with lemon dill sauce and fresh dill, next to lemon wedges, more fresh dill, and sliced radish.

Chef’s Tips

Dry the hearts of palm well. Excess moisture is the biggest reason cakes fall apart. Pat them dry gently, but thoroughly, before shredding.
Shred by hand for the best texture. While the food processor works, hand-shredding creates long, flaky strands that most closely resemble crab meat. If you do use a food processor, pulse gently to avoid creating a paste.
Chill before pan-frying. Refrigerating the formed cakes for at least 30 minutes helps them firm up and hold together during cooking.
Make them ahead. Form them up to 24 hours ahead before searing- you may need another dredge of panko.
Crab cakes are best seared in a skillet rather than baked to ensure a crispy crust. To air fry, spray all sides with olive oil spray, bake at 370F for 8-10 minutes.
Let the crust form before flipping. Resist moving the cakes too soon. Once deeply golden, they’ll release more easily from the pan.
Make them even smaller for a bigger crowd. Form mini cakes (half the size) for an elegant party appetizer!

What to Serve with Crab Cakes

These vegetarian crab cakes make a delicious starter or appetizer, served together on a platter or individually plated with our lemon dill sauce (below) or tartar sauce.

Or create a light meal alongside cucumber salad or salad greens tossed with citrus vinaigrette. They would also pair well with creamy coleslaw or fennel slaw, roasted asparagus, green beans, or broccolini, or crispy smashed potatoes.

Make sliders with them on toasted buns, topped with lettuce, tomato, and extra lemon-dill sauce!

Storage and Reheating

Leftover crab cakes will keep in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet, 350F oven, or air fryer until warmed through to 145F.

Cooked crab cakes can be frozen up to 3 months- freeze in a single layer on a parchment– lined sheet pan. Once frozen separately, they can be stacked in a double layer in a freezer bag with parchment between them. Thaw overnight in the fridge, then carefully separate (they can be delicate) and reheat on a sheet pan in the 350°F oven.