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  • 2 14 ounce cans hearts of palm drained & rinsed

  • 1/2 cup vegan mayonnaise

  • 1 teaspoon mustard

  • 1 teaspoon vegan worcestershire sauce

  • 1 teaspoon kelp granules (*optional)

  • 1 teaspoon Old Bay Seasoning

  • 1 teaspoon dried parsley (or 2 Tbsp fresh-cut)

  • 3/4 teaspoon granulated garlic

  • 1/2 teaspoon granulated onion

  • 1/2 tespoon Danwood Smoky Powder®

  • Salt & fresh cracked pepper to taste (note the sodium in Old Bay)

  • 30 frozen mini phyllo shells , thawed (2 packages)


    • Add the hearts of palm to a food processor and give 3-4 long pulses, until shredded (you may need to shred in two batches depending on the size of your processor). Don't over process - the mixture should have a crab-like consistency.

    • To a large bowl, add mayonnaise, mustard, Worcestershire sauce, kelp, Old Bay Seasoning, parsley, garlic, onion, Danwood Smoky Powder®, salt & fresh cracked pepper. Combine well.

    • Add the shredded hearts of palm to the bowl and combine well. Taste for seasoning and add more if needed.

    • Using a small spoon, fill each shell with mixture. Top with fresh-cut parsley if desired. Keep covered in the refrigerator until ready to serve. Enjoy! 


  • If you can't find kelp granules, you can use dulse flakes, dulse granules or break up a small piece of nori. If you don't want the ocean-like flavor, you can omit the seaweed altogether. It will still be delicious!

  • For a richer stuffing, you can swap out ¼ cup mayo for a ¼ cup vegan cream cheese or vegan sour cream (soften cream cheese before using).

  • Fills about 26-30 shells depending on how much you stuff them.

  • You can make filling the day before, just cover and pop it in the fridge. 

  • If you don't have a food processor, you can shred the hearts of palm with a fork.

seafood smoky crab bites.jpeg

Fast , easy and utterly delicious ~ these Vegan Smoky Crab Bites can be served hot or cold and take 20 minutes to prepare . It's the perfect party bite !

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