Crabless Cajun Cakes with Lime Aioli and Beet, Kale, Carrot, Apple-Slaw RECIPE

Photo Credit: Jessie Wardarski/Post-Gazette

Prep time: 30 – 40 min; Cook time: 10 min

Makes: 2-3 servings (about 6 – 8 patties)


  • 2 TBSP extra virgin olive oil
  • 1 can garbanzo beans – drained & rinsed
  • 1 jalapeno, with seeds & membranes removed – coursely chopped
  • 1 celery stalk – coursely chopped
  • 1 lime – juiced
  • 2 TBSP hemp seeds
  • 2 TBSP cajun seasoning or spice
  • ½ cup gluten-free panko breadcrumbs, DIVIDED
  • 1 can hearts of palm, drained and chopped, DIVIDED
  • ¼ – ½ tsp. sea salt
  • 1/8 tsp. pepper
  • 2 – 3 cloves of garlic, depending on taste, minced
  • 1 cup Veganaisse mayo
  • ¼ green apple, cut into thin matchsticks
  • 4 large kale leaves, stems removed, and chopped into bite size pieces
  • 1 beet, peeled and spiralized (or cut into thin matchsticks)**
  • 1 carrot, peeled and spiralized (or cut into thin matchsticks)**

**TIMESAVING TIP: Purchase carrots and beets already spiralized in the produce section at your grocery store!


  1. In a food processor, add the drained garbanzo geans, jalapeno, celery, hemp seeds, cajun seasoning, 1 tsp. lime juice, and ¼ cup of the panko breadcrumbs. Pulse about 10 times. Don’t make it mush! It should be chunky.
  2. Add the half-can of drained/chopped hearts of palm, sea salt, and pepper. Pulse about 3 times to incorporate into the cake mixture.
  3. Form the cake mixture into 6 – 8 patties, place on a plate, and put in the fridge.
  4. Make the lime aioli in a small bowl by adding the minced garlic, 2 tsp. of the lime juice (add more to taste), Veganaise, and a pinch of salt. Stir. Add more lime juice if needed.
  5. Make the “slaw” in a large bowl. Add the remaining chopped hearts of palm, apple, kale, beets, 1 TBSP lime aioli, remaining lime juice, and a pinch of sea salt and pepper. Toss the salad to evenly coat.
  6. Sprinkle the remaining panko crumbs over the cake patties. Carefully turn them over and coat the other side (press the breadcrumbs lightly onto the cakes so that it sticks on).
  7. Place a large non-stick skillet over medium-high heat with 2 TBSP extra virgin olive oil. Once hot (a couple of minutes), add the cake patties and cook until golden brown, flipping once, about 3 – 5 minutes per side. Transfer the cakes to a paper towel-lined plate.
  8. Put the slaw portions desired on a plate and top with the crabless cakes. Serve with lime aioli for dipping. Garnish with additional chopped lime, if desired.
  9. Leftovers will keep overnight in an airtight container in the fridge for about 3 – 4 days.