“Crab” Cakes
I am going to be honest - I am not the biggest sea food lover but I do love these vegan crab cakes. I even shared them this week with friends and some reported back that they never would have guessed which is exactly the goal.
I am excited to share this recipe because this is one of the few plant-based “seafood” recipes I have shared. If you have not tried my heart of palm ceviche - you’ve got to !
Don’t forget to make the accompanied remoulade sauce as there are no crab cakes with out remoulade.
Plant-based crab cakes made from heart of palm and artichokes
I am a little bummed I didn’t get the best pictures of the remoulade sauce that I used as a dressing for the slaw and was also accompanied with the dish but I promise they go hand in hand with the crab cakes so don’t skimp out !
Ingredients
1/2 cup - diced yellow onion
1/4 cup - diced red bell pepper or sundried tomatoes
1/4 cup - diced green bell pepper or green onions / parsley
2 tbsp - minced garlic
1-14oz can - heart of palm
1-6 oz jar of marinated artichokes hearts
3 tsp - old bay seasoning
1 tbsp - cornstarch
1 tsp - Furi Kake seasoning
1/4 cup - vegan mayo
3/4 cup - panko
1/4 cup - flour
2 tsp - lemon juice
1 tbsp - chopped capers
Instructions
First things first, mise en place your ingredients and wash n chop your produce.
I always start by separating my onions and bell peppers in half - I like to cook half and throw in the other half raw. I saute them till golden brown then add in the garlic and a touch of soy sauce. Another silly thing I do is measure out 1 cup that is 50/50 heart of palm and artichoke and throw that in the pan to saute with the onions and peppers mixture. Once this is all done plop onto a dish and allow it to cool in the fridge.
Now for the easy fun part. In a large bowl add in chopped heart of palm and artichokes. Throw in the old bay, corn starch, furi kake, vegan mayo, flour, lemon juice and the rest of that mixture that was put in the fridge to chill. Mash well with your hands through combining everything. Now to make little patties, I used a portion scoop that I found at a restaurant supply store but you could use a 1/4 cup scoop. I typically get 9 little guys depending on how big they are.
This part is critical to avoid your crab cakes from falling apart while cooking. I put all my patties on a sheet pan and let them set up in the freezer for maybe 40 min. You can also store them in the freezer to use later.
I recommend pan frying these in some shallow oil till you se the golden brown edges and give it a flip, then put them on paper towel or a drip rack to allow oil to drip off.
I served these with basmati rice, cabbage slaw that was really just red cabbage mixed with green onions, remoulade sauce and chopped Clawson pickles. I garnished with parsley and a lemon - very 80s style.
New Orleans Style Remoulade
Ingredients
1 cup - vegan mayo
2 tbsp - Dijon Mustard
1 tbsp - lemon juice
1 tbsp - chopped parsley
1 tbsp - tabasco sauce or any hot sauce you like
1 tbsp - minced garlic
2 tsp - chopped capers
1 tsp - vegan Worcestershire sauce
1 tsp - paprika
1 - finely chopped green onions
1/4 tsp - salt
1/8 - cayenne pepper
