Vegan Crab Salad

This vegan crab salad is as imitation crab meat as you can get!  No need to rely on other fish to play the role, and we don’t have to pretend to be fish market scientists making our own with a blend of starch, fillers and artificial flavors.  We can look no further than humble kelp to provide us with the “from the sea” flavor and add to that hearts of palm.  It’s easy, delicious and plant based!

This salad requires a bit of planning ahead, but it only involves opening a can, dumping the contents into a sealable container, sprinkling in some kelp granules, sealing the lid, and putting it into the refrigerator overnight.  Not hard at all.  Everything else takes less than 10 minutes to do. 

Vegan crab salad sandwiches work great as a light summer meal.  As an alternative, serve on a hearty cracker and enjoy as a midday snack.  Or make it gluten-free and serve over a bed of romaine with a wedge or two of lemon for a tasty salad.  

I have also used this salad in homemade sushi rolls with a little bit of carrot and avocado. This video does a great job demonstrating how to make your own sushi rolls, if you decide to go that route with the recipe.


  Vegan Crab Salad on crackers.
Vegan crab salad on crackers.
Vegan crab sushi
Vegan crab salad in homemade sushi rolls with shredded carrots and avocado.

Vegan Crab Salad


14 ounce can of hearts of palm

2 ½ tsp kelp granules

½ cup vegan mayonnaise

½ tsp lemon juice

1 stalk celery, finely chopped

1 Tbsp flat leaf parsley, finely chopped

½ tsp celery seed

½ tsp paprika

⅛ tsp nutmeg

⅛ tsp cinnamon

½ tsp dijon mustard

½ tsp garlic powder

Tiny pinch of allspice

Tiny pinch of cloves

Black pepper, to taste

Salt, to taste


2 hoagie buns

Sliced tomato

Romaine lettuce

1. Dump entire contents of can of hearts of palm into a sealable container (include the liquid).  If the hearts of palm are not submerged in liquid, add water to the container until they are covered.  Add kelp granules.  Seal with the lid.  Refrigerate overnight.  Once they are done marinading, rinse the hearts of palm in a colander, and tear the hearts of palm into pieces.

2. Mix everything else listed in the “Salad” section together.  Add the hearts of palm last.  Taste, and adjust.  If you like more of a “from the sea” flavor, add kelp granules.  Once the flavor is on point, serve on a hoagie with sliced tomato and romaine lettuce.  As a variation, serve on a bed of romaine lettuce or with crackers.

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