Low Carb Vegan Crab Cakes | Meat Free Keto - These gluten free, low carb, easy to make vegan crab cakes are the perfect addition to any summer cookout!

Low Carb Vegan Crab Cakes

I don’t know whether it’s the warm weather, but I’ve been really into vegan approximations of seafood lately. Like the faux smoked salmon, and the vegan fish tacos from earlier this month, I have another veggie-based fish alternative for any cookouts you may go to: low carb vegan crab cakes!

I know, it seems insane (who even asked for this?), but I had a really strong craving for crab cakes, and I wasn’t about to start eating crab. Fun fact, I’ve actually never had real crab and have only ever had vegan versions of crab cakes. Most vegan versions of crab cakes (either that you can buy at the store, or from the myriad recipes on Pinterest), contain loads of carbs from the binders and breading, and sometimes even for whatever has been used for the vegan “crabmeat,” so like with most dishes, we’re left to our own keto devices.

This recipe ended up tasting so good that I had to stop myself from eating the whole batch before I could take pictures. Even my cat was trying to get in on the action. Literally the only other food items he’s ever tried to eat off my plate are dried coconut chips and Earth Balance. I love that little weirdo.

But anyway, these vegan keto crab cakes are not only low carb, but also paleo friendly, soy free, gluten free and nut free, so pretty much anyone can enjoy them.

Low Carb Vegan Crab Cakes | Meat Free Keto - These gluten free, low carb, easy to make vegan crab cakes are the perfect addition to any summer cookout!

Notes on Making Low Carb Vegan Crab Cakes:

  • While these can be reheated, they tend to get soggy and the fridge and will need to be crisped up again in a frying pan or the oven.
  • You can replace the psyllium husk fiber with a tbsp of ground flax seeds mixed into 2 tbsp of water. You may have to add in another tsp or so of coconut flour to make up for the added water.
  • The kelp flakes aren’t entirely necesarry, but definitely add to the seafood flavor/experience.

Low Carb Vegan Crab Cakes

Category: entree

Cuisine: Low Carb, Vegan

Yield: 4 crab cakes

Serving Size: 1 crab cake

Calories per serving: 130

Fat per serving: 10.5g

Carbs per serving: 2.3g net

Protein per serving: 1.5g

Fiber per serving: 3g

Low Carb Vegan Crab Cakes

These gluten free, low carb, easy to make vegan crab cakes are the perfect addition to any summer cookout!

Ingredients

  • 1 can of hearts of palm, drained and chopped pretty well
  • 1/2 cup vegan mayo
  • 2 tbsp coconut flour
  • 2 tsp psyllium husk fiber
  • 1/4 tsp kelp flakes
  • 1/4 tsp cayenne powder
  • 1 tsp lemon juice
  • salt & pepper to taste

Instructions

  1. Heat a frying pan or cast iron griddle on medium-low heat.
  2. In a mixing bowl, thoroughly combine all ingredients. Stir until a mixture forms that is sturdy enough to form into patties. If the mixture is too wet, slowly add in coconut flour until the right texture forms.
  3. Make four crabcakes, and place them on the griddle. Cook about 5 minutes, until the bottom is golden brown. Gently flip and repeat on the other side.
  4. Enjoy!
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15 Comments

  • Kristin June 25, 2017 at 12:25 am

    Help! I made these, but used regular mayo. They were like SUPER greasy, but kind of slimy on the inside. Do you think it was just because I used regular mayo and not veganaise?

    Reply
    • Liz June 30, 2017 at 9:59 am

      Hi Kristin, I’m sorry to hear they didn’t turn out! It’s pretty likely that the regular mayo is the culprit. I’ve definitely noticed that the Just Mayo I used was less greasy than “real” mayo.

      I would be you could still use real mayo, but just cut the quantity in half in the future, then add in one more tablespoon as needed.

      Reply
  • Christine July 12, 2017 at 1:03 pm

    What can I substitute for the 2 tsp psyllium husk fiber?

    Reply
    • Liz July 13, 2017 at 9:31 pm

      Hi Christine! This is a great question. You could try 1 tbsp of finely ground flaxseed instead to bind everything!

      Reply
  • Monique August 3, 2017 at 9:18 am

    Hello the hearts of palm says it has 17 grams of sugar and 26 grams of carbs is that healthy on a Keto diet? That’s pretty high. I have never eaten it but just googled it.

    Reply
    • Liz August 3, 2017 at 9:33 am

      Hi there! I think Google might be pulling that data from a source where the palm is packed in sugar or syrup. Every brand of canned hearts of palm I have found lists about 2-3 grams of net carbs per serving with only around 6 total grams (including fiber). 🙂

      17 grams of sugar for a half cup of something would be suuuuuper sweet (grapes are less than 12g of sugar per half cup, by comparison).

      Here’s an example of a correct nutritional profile for hearts of palm: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/3027/2

      This is pulled from the USDA database. 🙂

      Reply
  • Monique August 3, 2017 at 9:38 am

    OK great ty for the super fast response I wasn’t expecting that lol. I will give this recipe a try then. I am new to the entire Vegan thing and I am only now starting to THINK about going this route if I can find great tasting recipes because I am super picky lol. I also want to stick with the Keto plan but hopefully eliminating the meat and dairy products they endorse. So wish me luck lol and once I try this recipe I will be back with my review =)

    Reply
    • Liz August 3, 2017 at 9:44 am

      Haha, glad I could help! There’s definitely an adjustment period to going vegan, but there are tasty recipes in the world! As a caveat, they don’t all taste like the meat version, but some are good in their own right.

      Good luck with everything and I look forward to your review!

      Reply
  • Monique August 3, 2017 at 9:52 am

    Thank you =)

    Reply
  • Caroline August 10, 2017 at 9:50 pm

    Do you think it would be okay to make the patties and then wait til I’m about to eat them to grill them up?

    Reply
    • Liz August 11, 2017 at 9:50 am

      Hi Caroline! I definitely think so. Letting them sit in the fridge for a few hours will let the flavors blend together even more, as well as allow the patties to firm up a little better. 🙂

      Reply
      • Caroline August 15, 2017 at 12:13 am

        They turned out great! I added some hot jalapeños to give an extra kick and it was great!!

        Reply
        • Liz August 15, 2017 at 6:20 am

          Yay – I’m so glad you like them! The jalapeños sound like an awesome idea, that I will definitely have to add next time!

          Reply
  • Kristin October 22, 2017 at 6:17 pm

    I’m making these tonight for me and the hubby! So far so good, but as a Marylander, may I suggest addressing Old Bay? It’s blasphemy here for a crab cake to not have old Bay.

    Reply
    • Liz October 23, 2017 at 9:33 am

      I hope these turn out well for you!! Oh, I will definitely add the Old Bay note to this post! I’ve got to trust the advice of a Marylander when it comes to crab cakes! 🙂

      Reply

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