Recipe by Jamie Feit

Vegetarian “Crab” Cakes

Vegetarian add or remove this to/from your favorites
Parve Parve
Medium Medium
4 Servings
1 Hour, 15 Minutes

These vegetarian “crab” cakes are so good, I actually find them a little bit addictive – luckily this recipe makes a pretty big batch. They have a wonderful light-but-hearty texture and are packed with flavor, thanks in large part to hearts of palm, which when shredded take on a texture similar to crab. I suggest serving them over lettuce, drizzled with the barbecue ranch sauce for a great shellfish-free Shabbat or holiday appetizer.


Vegetarian "Crab" Cakes

  • olive oil cooking spray

  • 1 tablespoon olive oil

  • 1 onion, coarsely chopped

  • 2 red bell peppers, cut into large squares

  • 2 garlic cloves, minced

  • 2 (12-ounce) cans corn kernels, drained

  • 2 (14-ounce) cans hearts of palm, drained

  • 1/4 cup chopped fresh cilantro

  • 3 tablespoons Old Bay seasoning

  • 1 cup fine dried bread crumbs

  • 1 teaspoon Dijon mustard

  • 1/4 cup mayonnaise

  • 4 to 6 lettuce leaves

  • 1/2 cup Barbecue Ranch Sauce (recipe follows)

Barbecue Ranch Sauce

  • 1/4 cup avocado oil

  • 1 medium onion, finely diced

  • 1/4 cup apple cider vinegar

  • juice of 1/2 lemon

  • juice of 1 lime

  • 1/2 cup water

  • 1 tablespoon Haddar Dijon Mustard

  • 1 and 1/2 teaspoons Tuscanini Sea Salt

  • 1 and 1/2 teaspoons freshly ground Gefen Black Pepper

  • 1 teaspoon chili powder

  • 1/2 cup tomato-based chili sauce, such as Heinz

  • 1 and 1/2 teaspoons liquid smoke

  • 2 tablespoons parve Worcestershire sauce

  • 1/2 cup mayonnaise


Prepare the Vegetarian "Crab" Cakes


Preheat the oven to 400 degrees Fahrenheit. Line two 18-by-13-inch baking sheets with parchment paper. Mist the paper lightly with cooking spray.


In a large skillet, combine the olive oil, onion, bell peppers, garlic and corn. Sauté over medium heat for five minutes, until just softened.


Use an immersion blender to puree the corn mixture until it’s just mashed. Remove the pan from the heat and set aside.


Grate or shred the hearts of palm into small pieces, about the size of peas. Transfer them to a large bowl and add the pureed corn mixture, cilantro, Old Bay, bread crumbs, mustard, and mayonnaise. Fold the mixture gently until fully incorporated.


Use your hands to form patties about three inches in diameter (you should get 22 to 24 patties). Place the patties on the prepared baking sheets spaced slightly apart.


Mist the top of each patty lightly with cooking spray. Bake for 30 minutes, or until the patties are golden brown on top.


Divide the lettuce leaves among four to six plates and top each with three or four patties. Drizzle with the barbecue ranch sauce or serve it on the side for dipping.


  Make ahead tip: To make this ahead, make and form patties as directed and arrange them on a lined baking sheet, then refrigerate, covered, until ready to bake and serve – they’ll keep for up to two days.   Cooking tip: If you find the mixture is too soft and the patties are falling apart, refrigerate it for 10 to 20 minutes to firm it up before forming it into patties.

Prepare the Barbecue Ranch Sauce


In a medium pot, warm the avocado oil over medium heat. Once hot, add the onion and sauté for five minutes, or until softened.


Add the vinegar, lemon juice, water, mustard, salt, pepper, and chili powder. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes. The mixture will reduce and begin to thicken.


Stir in the chili sauce, liquid smoke, and Worcestershire sauce. Return to a boil, then immediately reomve from the heat and set aside to cool for 30 minutes.


Once the mixture is cool, whisk in the mayonnaise until thoroughly incorporated. Transfer to a jar and store in the refrigerator for up to one week.


Excerpt from Kosher Cookbook for the Family, by Jamie Feit, published by Rockridge Press. Copyright ©️ 2021 by Callisto Media, Inc. All rights reserved.


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