Easy Kosher ‘Crab’ Cakes With Hearts Of Palm

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I’ll be honest, when I first heard about using hearts of palm to make kosher “crab” cakes, I was skeptical. But after one bite of these flaky, golden patties, I was completely sold. The texture is surprisingly close to the real thing, and the flavor? Absolutely delicious.

Why Hearts of Palm Work So Well

Hearts of palm come from the inner core of certain palm trees, and they have this naturally sweet, slightly briny taste that works perfectly in these cakes. I like to use the canned variety because it’s easier to find and already has that tender texture we want. The key is draining them really well and then shredding them by hand into bite-sized pieces. Don’t use a food processor here because you’ll end up with mush instead of those nice chunky pieces that give the cakes their texture.

The Secret to Perfect Texture

What makes these cakes work so well is the binding mixture. I use a combination of mayonnaise, egg, and just enough breadcrumbs to hold everything together without making them heavy. A touch of Dijon mustard adds some tang, while Old Bay seasoning gives that classic seafood flavor we’re after. Fresh parsley and a squeeze of lemon juice brighten everything up.

These are perfect for a fancy Shabbat dinner or when you want something special for guests. I like to serve them over a bed of mixed greens with a dollop of tartar sauce or aioli on the side. They also work great as an appetizer, just make them a bit smaller. You can even make the mixture ahead of time and form the patties right before cooking.

Easy Kosher 'Crab' Cakes With Hearts Of Palm - American recipe
I'll be honest, when I first heard about using hearts of palm to make kosher "crab" cakes, I was skeptical. But after one bite of these flaky, golden patties, I was completely sold. The texture is surprisingly close to the real thing, and the flavor? Absolutely delicious. Hearts of palm come from the inner core of certain palm trees, and they have this naturally sweet, slightly briny taste that works perfectly in these cakes. I like to use the canned variety because it's easier to find and already has that tender texture we want. The key is draining them really well and then shredding them by hand into bite-sized pieces. Don't use a food processor here because you'll end up with mush instead of those nice chunky pieces that give the cakes their texture. What makes these cakes work so well is the binding mixture. I use a combination of mayonnaise, egg, and just enough breadcrumbs to hold everything together without making them heavy. A touch of Dijon mustard adds some tang, while Old Bay seasoning gives that classic seafood flavor we're after. Fresh parsley and a squeeze of lemon juice brighten everything up. These are perfect for a fancy Shabbat dinner or when you want something special for guests. I like to serve them over a bed of mixed greens with a dollop of tartar sauce or aioli on the side. They also work great as an appetizer, just make them a bit smaller. You can even make the mixture ahead of time and form the patties right before cooking.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cans hearts of palm 14 oz each, drained well
  • 1/3 cup mayonnaise
  • 1 large egg beaten
  • 1/2 cup panko breadcrumbs plus extra for coating
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil for frying

Method
 

  1. Drain the hearts of palm thoroughly and pat completely dry with paper towels. Using your hands, shred them into bite-sized pieces that resemble crab meat. Place in a large bowl.
  2. Add mayonnaise, beaten egg, 1/2 cup panko breadcrumbs, Dijon mustard, Old Bay seasoning, parsley, lemon juice, salt, and pepper to the bowl. Gently mix until just combined.
  3. Form the mixture into 8 patties, about 3 inches wide. If the mixture feels too wet, add a bit more panko. Place on a plate and refrigerate for 15 minutes to help them hold together.
  4. Spread additional panko breadcrumbs on a plate. Gently coat each patty with breadcrumbs on both sides.
  5. Heat oil in a large skillet over medium heat. Cook the cakes for 3-4 minutes per side until golden brown and crispy. Don't flip too early or they may fall apart.
  6. Transfer to a paper towel-lined plate and serve immediately while hot and crispy.

Notes

The key to success is draining the hearts of palm very well and not overmixing the ingredients. Chilling the formed patties helps them stay together during cooking. These are best served immediately but can be kept warm in a 200°F oven for up to 30 minutes. Leftover cakes can be reheated in a toaster oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 20g 26%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 650mg 28%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.
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