Crab Cakes (without the crab)

Hearts-of-palm-style Crab Cakes with Remoulade

From Crazy Sexy Kitchen

This recipe was the first true vegan recipe I decided to try out with Kevin. I’ve been on the fence sharing recipes with him, in fear he will dislike what he is tasting and never want to eat my food again. The recipe interested me due to the fact it had hearts of palm instead of crab meat. First of all, I had never heard of hearts of palm before. Basically, hearts of palm come from the inner core of palm trees. You can find them in your local health/whole foods store. To my surprise, mid way through making the cakes, the hearts of palm really did look like crab meat (and not that imitation pink/white crab meat—real crab meat).

This recipe is not super quick, but the sauce can be made ahead of time and refrigerated. But, it is worth the effort and time. Family members thought the cakes, and the  remoulade sauce, tasted amazing!

“Crab” Cakes:

1 sheet of nori, or 2 t toasted nori flakes (this is optional)
2 14-oz cans hearts of palm (in water)
1/2 cup canola oil
1/4 cup finely diced red onion
1/4 cup finely diced red bell pepper
3 T Vegenaise (or any vegan mayo….I did use Vegenaise)
2 t Old Bay seasoning
1 T nutritional yeast
2 t arrowroot or cornstarch
sea salt and pepper to taste
1 cup panko breadcrumbs (I used the gluten-free variety)

Toast nori sheet by holding it w/ tongs and fanning over a low gas flame or electric burner. Grind the nori sheet in a coffee/spice grinder or crumble as finely as you can with your hands or with a mortar and pestle. (Be careful not to accidentely have the nori sheet catch on fire when it is too close to the flame)

 Drain the hearts of palm and press in a towel to dry them. In a food processor, pulse gently until it looks like the consistency of crabmeat.
Hearts of palm before

Hearts of palm before

Hearts of palm after

Hearts of palm after

 Saute the onion and bell pepper in 1 t oil until soft.
Mincing

Mincing

 In a large bowl, combine the hearts of palm, onion, bell pepper, Vegenaise, 1 t Old Bay seasoning, nori flakes, nutritional yeast, arrowroot or corn starch, salt, pepper. Refrigerate 30  minutes.
 Scoop with an ice cream scoop or large tablespoon to portion into small crab cakes (the smaller the easier to work with). Combine breadcrumbs with Old Bay seasoning. Coat the small cakes with breadcrumbs. Form and let sit in the refrigerator for 1 hour or until firm (overnight works well too).
 Cook crab cakes in a saute pan on medium heat in a fair amount of canola oil, until kinda crunchy on both sides. Keep cakes warm in the oven until you finish all of them. I was able to make 8 2 1/2 inch round crab cakes.

Serve warm with Remoulade sauce (below), or a favorite hot sauce.

Remoulaide sauce:
 Place all of the following in a blender or food processor and blend on high for 1 minute. Set aside or store, covered in the fridge for up to 1 week.
1 cup vegan mayo
1 T ketchup
1 T dijon
1 t hot sauce
1 t Worcestershire sauce (gluten free, vegan)
1 T lemon juice (fresh)
1/4 t sea salt
2 t minced capers
2 t minced shallot
1 t minced fresh parsley
2 t minced red bell pepper
Hearts of Palm crab cakes, with remoulade sauce, and jicima salad, plus greens from the garden

Hearts of Palm crab cakes, with remoulade sauce, and jicima salad, plus greens from the garden

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