Flaky, tender, and creamy, these plant-based crab cakes are the answer to a no-fish main on your holiday table. The seaweed pesto adds an unmistakable taste of the sea. Heart of palm, a vegetable harvested from palm trees, serves as a plant-based stand-in for crab meat with its texture and appearance. You can find it in the canned vegetable aisle of most grocery stores. Wakame can replace dulse for use in the pesto.
Old standby
Old Bay is a versatile spice mix, iconic to many seafood-based recipes, that adds a savoury, aromatic flavour. You can find it in the dried spice section of your local grocery store and many fish counters.
This collection was originally published in the October 2025 issue of alive magazine.
Crabby Cakes with Seaweed Pesto
Ingredients
- 18 oz (540 mL) can chickpeas, drained and rinsed
- 14 oz (398 mL) can hearts of palm, drained
- 3 green onions, green parts only, roughly chopped
- 1 jalapeno pepper, seeded and chopped
- 1/4 cup (80 mL) vegan mayonnaise
- 2 tsp (10 mL) Old Bay seasoning
- 1 Tbsp (15 mL) Dijon mustard
- 1 1/2 cups (375 mL) panko bread crumbs, divided
- 2 Tbsp (30 mL) grapeseed, sunflower, or extra-virgin olive oil
- 1 oz (30 g) dried dulse
- 1 cup (250 mL) fresh basil
- 1/4 cup (60 mL) unsalted roasted sunflower seeds
- 1 garlic clove, peeled and minced
- 1 Tbsp (15 mL) lemon juice
- 1/4 tsp (1 mL) salt
- 1/4 cup (60 mL) extra-virgin olive oil
Directions
01
In food processor, place chickpeas, hearts of palm, green onion, and jalapeno and pulse to combine and create coarse mixture. Do not blend into purée. Place chickpea mixture in large bowl and stir in mayonnaise, Old Bay seasoning, Dijon mustard, and 1 cup (250 mL) panko bread crumbs. In shallow dish, place remaining 1/2 cup (125 mL) panko bread crumbs.
02
Form chickpea mixture into 6 equal-sized patties, packing mixture tightly. Turn each patty in shallow bowl of panko crumbs until coated.
03
In large skillet, heat oil over medium high. Add cakes to skillet and pan-fry for 3 minutes on each side, or until golden and crisp. Do this in two batches, adding more oil to skillet if needed.
04
To make pesto, in bowl, place dulse, cover with water, and let soak for 10 minutes. Drain rehydrated dulse and place in food processor with basil, sunflower seeds, garlic, lemon juice, and salt. Blend into coarse mixture. With machine running, slowly drizzle olive oil through top feed tube.
05
Serve crab cakes topped with seaweed pesto.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
