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New England Crab-less Salad with Cranberries

New England Crab-less Salad with Cranberries

Looking for a unique, fun and delicious summer salad with all seafood flavor but none of the cholesterol? I’ve got the answer! A New England Crab-less Salad with Cranberries!

The original creator of this recipe is Roxanne Rossiter. She was a plant-based chef that helped me create a few recipes for my VegeCooking classes. Our last session of that year was “Travel the US” and she created this salad for the Northeast. It was something I would have never thought of. You know how we get in a rut and always cook up the same things? She’s helping me get out of it.

New England Crab-Less Salad

Celebrating the Flavors of the Northeast

What says Northeast like Old Bay seasoning, cranberries, and seafood? I can’t think of much else! Especially because I grew up in Massachusetts and my best friend Jenny is still there!

Here’s the deal. The artichokes and hearts of palm are incredibly like seafood when prepared properly. In fact, I’ve made “crab cakes” out of artichokes with great success.

WHY would we want to use hearts of palm and artichokes instead of real crab?

Crab is so delicious! Why would we do such a thing? Here are a few reasons I’ve run across. Maybe you’re like one of my dear friends whose doctor told her no more shellfish (one of her favorite foods) because of the cholesterol. Or you might possibly be like one of my students that have severe shellfish allergies. Maybe you’re just not into seafood. Your thing might be saving sea life, or you just don’t eat any forms of meat – this is the perfect alternative!

Cranberries or Cherries?

When I started cooking I was so afraid to deviate from the recipe that I’d rather not make the recipe out than test it and fail. I wasn’t confident enough to try anything new because I was afraid I’d have to throw the whole thing away if it came out badly. Over time I became more comfortable playing around with subbing what I had on hand. I’d tried the original recipe created by Roxanne with the cranberries at one of our kids cooking classes and loved it! But when when I recreated at home, all I had was dried cherries, fresh dill instead of dried, and only three mini cucumbers and a quarter of a whole instead of three full size. I absolutely love the fresh dill and both the dried cherries and dried cranberries are just as delicious. I think you’ll enjoy this crab-less salad either way.

How about you? Are you ok with changing things up or do stick with the exact recipe?

New England Crab-less salad
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New England Crab-less Salad

Serves 6

Total Time 10 min


1 14-ounce can Hearts of Palm drained, rinsed, and patted dry

1 14-ounce can artichoke hearts, drained, rinsed, and patted dry

½ cup diced celery

1 cucumber or 3 small cucumbers chopped

¼ cup chopped red onion

1/3 cup dried cranberries or dried cherries

¼ cup tofu mayo* or vegan mayonnaise (vegan mayo is not oil-free)

1 tsp. Old Bay Seasoning

1 Tbsp chopped fresh dill

1 tsp. agave nectar

Juice of 1/2 lemon


  1. Chop hearts-of-palm finely.

  2. Chop the Artichoke hearts and transfer them to the bowl with the hearts-of-palm.

  3. In a separate mixing bowl, mix together mayonnaise, Old Bay Seasoning, dill, honey, and lemon juice. Add this mixture to the Hearts-of-palm and artichoke hearts. Then add celery, cucumber, onion, and cranberries or cherries and mix well.

By Dawn Hutchins

Adapted from Roxanne Rossiter

*Tofu Mayo


1 12.3 ounce package Mori-Nu Silken Firm Tofu

2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon agave

1/4 teaspoon salt


  1. Blend until smooth.


3 Days, 3 Ways to Add More Plant Foods


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