‘Crab’ Cakes

Flaky and soft hearts of palm stand in for lump crab meat in my veganized version of this classic dish. You can serve these with whatever dipping sauce you have. These can also be great served as mini crab cakes for appetizers at a dinner party or celebration.

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Preparation time

25 min

Cook time

10 min

Total time

35

Cuisine

United States and Canada

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads

Servings

4

Ingredients

Crab cakes

  • 1 x 400g tin/14 oz hearts of palm (eg Green Giant), drained
  • 75g/⅓ cup vegan mayo
  • 30g/¼ cup finely chopped celery
  • 40g/¼ cup finely chopped red bell pepper
  • 1 very small red onion, finely chopped
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp Dijon mustard
  • 1 tbsp dried dill
  • 1 tbsp chili powder
  • 2 tsp fine sea salt
  • 2 tsp sweet paprika

Breading

  • 125ml/½ cup unsweetened plant milk
  • 60g/¼ cup Dijon mustard
  • ¾ tsp fine sea salt, divided (see method)
  • 120g/1 cup panko breadcrumbs
  • 1 tbsp finely grated lemon zest
  • 1 tsp dried dill
  • ½ tsp sweet paprika

Instructions

Crab cakes

  1. On a flat cutting board, using two forks, shred the hearts of palm by pulling the two forks apart and tearing the hearts of palm lengthwise, like pulled pork, there should not be many large pieces left. Place in a large bowl.
  2. To the hearts of palm, add the vegan mayo, celery, red pepper, onion, lemon juice, mustard, dill, chilli powder, salt and paprika. Stir well.
  3. Divide mixture into 4 equal portions. Using your hands, form into puck shapes (small discs). Set aside.

Breading

  1. In a small bowl, whisk together plant milk, mustard and ¼ teaspoon of the salt. Set aside.
  2. In another small bowl, whisk together the breadcrumbs, lemon zest, dill, paprika and remaining ½ teaspoon salt.
  3. Dip each crab cake in plant milk mixture and then in breadcrumb mixture, coating completely. Refrigerate for about 15 minutes to firm up.

Assembly

  1. Meanwhile, in a second large sauté pan over medium heat, heat 1/4 cup (60 ml) oil. Cook crab cakes until golden brown on one side – approx. 4 to 5 minutes. Turn over and cook for 3 to 4 minutes, until golden brown on other side. Serve with your favorite sauce on top.

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