Faux crab cake with chipotle aioli on a plate

Faux Crab Cakes with Chipotle Aioli

  • Author: Carla
  • Prep Time: 20 Minutes
  • Cook Time: 8 Minutes
  • Total Time: 28 minutes
  • Yield: 8-10 Regular Size 1x


Hearts of Palm are transformed into delicious faux crab cakes paired with a chipotle aioli. Easy, delicious and sophisticated enough for company.


Faux Crab Cake Ingredients:

  • 2 T. Butter
  • 1/3 c. Red Pepper (diced)
  • 1/3 c. Celery (diced)
  • 1/3 c. Onion (diced)
  • ½ c. Panko Bread Crumbs
  • ¼ c. Minced Green Onions
  • ¼ C. Vegan Mayo (Just Mayo)
  • 1 Egg
  • 2 T Minced Parsley
  • 2 t. Worcestershire
  • 2 t. Old Bay Seasoning
  • 2 t. Dijon Mustard
  • ½ t. Salt
  • ½ t. Cracked Pepper
  • 1 Can Hearts of Palm (chopped)

Chipotle Aioli Ingredients:

  • 1 C. Just Mayo
  • 1 T. Lemon Juice
  • 4 T. Chipotle Sauce (I use Cholula’s..and love it!)
  • 1 Clove of Garlic (minced)
  • 1 t. Tamari
  • 1/2 t. Smoked Paprika


To make Faux Crab Cakes:

  1. Sauté celery, onion and red pepper in butter until soft and set aside.
  2. Add all other ingredients to a bowl including the celery, peppers and onion except hearts of palm.
  3. Stir until mixture is well incorporated. Add hearts of palm and toss gently until combined.
  4. Using a lightly oiled ring mold, pack about a ¼ c. of mixture into mold to shape cake. Press mixture firmly into the mold.
  5. Place on a lightly oiled baking sheet.
  6. After making all cakes, put in refrigerator for about an hour or more to set.
  7. Broil for 4-5 minutes on each side until slightly brown on top. Serve with chipotle aioli.

To make Chipotle Aioli:

Mix all ingredients until well blended. Can be made in a blender.


To make crab cakes substitute 1 lb. of lump crab meat for the hearts of palm.

I love to make extra and have for breakfast in the morning with a poached egg on top and topped with the chipotle aioli..Yummy!!