These deceptively simple patties, made with hearts of palm instead of crab, will please vegetarians and seafood lovers alike. Similar in flavor to the artichoke, hearts of palm have a shreddable texture that uncannily mimics crabmeat, says blogger Katie Workman, who shares this brilliant substitution in her new cookbook, Dinner Solved! And the reasonable price—around $5 per can—will leave you feeling anything but crabby.

Serves 6


  • 2 (14-ounce) cans hearts of palm, drained
  • 2 large eggs
  • 1 sleeve saltine crumbs
  • 1/4 cup mayonnaise
  • 3 Tbsp. minced red onion
  • 3 Tbsp. chopped parsley
  • 1 Tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. cayenne pepper
  • Ground black pepper, to taste
  • 1 1/2 Tbsp. vegetable oil
  • Remoulade, for serving (optional)


    Active time: 30 minutes
    Total time: 40 minutes

    In a food processor fitted with a metal blade, pulse the hearts of palm until roughly chopped. Blot moisture with paper towels and set aside.

    In a medium bowl, beat the eggs. Add 1/4 cup crushed saltine crumbs, the mayonnaise, red onion, parsley, mustard, Worcestershire sauce, cayenne and ground black pepper to taste. Stir to blend well. Add reserved hearts of palm and stir to combine. Form into 6 (3/4" thick) patties.

    On a plate, put remaining saltine crumbs. Dredge patties in crumbs to cover completely. Line a clean plate with paper towels. In a large skillet, heat the vegetable oil over medium-high heat. Cook 3 patties until golden brown, 4 to 5 minutes per side. Drain on paper towel—lined plate. Repeat with remaining patties. Serve with remoulade, if desired.

    Next Story