• Prep Time: 20 minutes
  • Cook Time: 25 minutes

Number of servings

Crab Cakes ingredients

  • 1 can (15 ounces) or about 1 3/4 cups cooked chickpeas, drained and rinsed​
  • 1 can (14 ounces), drained and chopped​ hearts of palm
  • 1/2 cup, finely diced​ red bell pepper
  • 1/4 cup, finely chopped​ green onions
  • 1/4 cup, chopped​ fresh parsley
  • 1-2 tsp old bay seasoning (adjust to taste)​
  • 2 tsp dijon mustard
  • 1/4 cup​ vegan mayonnaise
  • 1/2 cup panko breadcrumbs (use gluten-free if needed)​
  • 2 tbsp Sunkist® Lemon juice
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2-3 tbsp vegetable oil

Sunkist® Lemon Piccata Sauce​ ingredients

  • 2 tbsp vegan butter or margarine
  • 2 cloves minced garlic
  • 1 cup vegetable broth
  • 3 tbsp lemon juice
  • 2 tbsp capers, rinsed and drained
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp fresh parsley (chopped, or garnish)

Creamy Mash Potato (with alternatives)​ ingredients

  • 2 pounds potatoes (peeled and chopped); or equivalent amount of Cauliflower or Sweet Potatoes​
  • 4 tbsp vegan butter or margarine
  • 1/2 to 3/4 cup unsweetened plant-based milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Optional: 2 cloves of minced garlic or 1 tsp rosemary or thyme

Roasted Asparagus with Maple Apple Cider Vinegar ingredients

  • 1 pound asparagus (trimmed)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp maple syrup
  • 2 tbsp apple cider vinegar


  1. Prepare the "Crab" Cake Mixture: In a large bowl, mash the chickpeas. Mix in chopped hearts of palm, diced red bell pepper, chopped green onions, parsley, Old Bay seasoning, Dijon mustard, vegan mayonnaise, Sunkist® lemon juice, and breadcrumbs. Season with salt and pepper to taste.
  2. Form and Cook "Crab" Cakes: Form the mixture into patties. In a skillet, heat vegetable oil over medium heat. Fry the patties until golden brown on each side. Set aside on paper towels to drain.
  3. Make Lemon Piccata Sauce: In a saucepan, melt vegan butter and sauté minced garlic. Add vegetable broth, Sunkist® lemon juice, and capers. Simmer until the sauce reduces slightly. Season with salt and pepper.
  4. Prepare Potatoes or Alternatives for Mashing: Boil peeled and chopped potatoes, cauliflower, or sweet potatoes until tender. Drain well.
  5. Mash and Season: Mash the boiled potatoes/cauliflower/sweet potatoes with vegan butter and plant-based milk until creamy. Season with salt, pepper, and any additional herbs or garlic if desired.
  6. Roast Asparagus: Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper. Roast in the oven until tender, about 15-20 minutes.
  7. Prepare Maple Apple Cider Vinegar Glaze: In a small bowl, mix maple syrup with apple cider vinegar.
  8. Finish Asparagus: Once the asparagus is roasted, drizzle the maple apple cider vinegar glaze over it and toss to coat evenly.
  9. Plate the Dish: Serve the chickpea & hearts of palm "crab" cakes topped with Sunkist® lemon piccata sauce. Accompany with a side of creamy mashed potatoes (or your chosen alternative) and the glazed roasted asparagus.
  10. Garnish and Serve: Garnish the "crab" cakes with fresh parsley and a slice of Sunkist® lemon. Serve hot and enjoy!