Categories
Appetizers & Snacks Entrees Gluten Free Lunch & Dinner Salads Sides

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 vegan crab salad recipe requires a bit of planning ahead, but it only involves opening a can of hearts of palm, 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 rolls 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 vegan imitation crab salad in homemade sushi rolls with a little bit of carrot and avocado. If you decide to go that route, visit the recipe for Shiitake Mushroom Sushi Rolls to learn how to put together a sushi roll.

Finally, if you enjoy vegan hearts of palm recipes, you may also enjoy Hearts of Palm Ceviche. It’s another UVK recipe that uses hearts of palm in place of fish, and it’s super tasty.

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

Vegan Crab Salad

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 finely chopped flat leaf parsley

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

Sandwich:

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.

A delicious vegan crab roll made with hearts of palm!

Leave a Reply