Vegetarian Keto “Crab” Cakes
Dinners + Mains

Vegetarian Keto “Crab” Cakes

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Crab cakes can easily be made keto with a simple swap for bread crumbs, but today we are going even further to make a keto crab cake that is crab-less! That’s right, a vegetarian-friendly crab cake with absolutely zero meat that still achieves that flakey interior and a crisp buttery crust!

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Vegetarian Keto “Crab” Cakes
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 10 m
  • Total: 25 m
  • Servings:


  • 1 can hearts of palm drained
  • 2 tbsp mayonnaise or olive/avocado/coconut oil
  • 1 tsp Old Bay seasoning
  • 1 tbsp parsley
  • 1/4 cup almond flour
  • 1 large egg beaten or "flax" egg
  • 1 tbsp onion diced
  • 1 tsp butter or olive/avocado/coconut oil
  • 3 tbsp almond meal
  • 2 tbsp parmesan cheese or nutritional yeast
  • 4 tbsp avocado oil


  1. Drain the hearts of palm. Using a fork, shred the pieces until they resemble crab meat.
  2. Mix in the Old Bay, mayonnaise, almond flour, beaten egg, and parsley to combine.
  3. In a skillet heat the butter over medium heat and sauté the diced onion until translucent then gently fold into the hearts of palm mixture.
  4. Place the almond meal and Parmesan cheese in a shallow dish. Mix together. Separate the mixture into six equal balls roll. Press into the mixture so that each ball is flattened into a patting and covered with the coating.
  5. Place each patty on a baking sheet, top with any remaining coating.
  6. Preheat a skillet over medium-high heat. Add the avocado oil. Fry each patty, two at a time, turning carefully to brown each side. Serve hot.
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