Sometimes in life you need a good shortcut, especially when it comes to a recipe. That’s why these crab cakes are made with heart of palm and not crab meat! Whether you are vegan or don’t eat fish, these crabless cakes are just for you.
Yield: 4
Ingredients
14 oz. heart of palm
1/4 cup plant-based mayonnaise
1⁄2 cup green pepper, diced
1⁄4 cup red pepper, diced
2 Tbsp. scallions, chopped
1 tsp. fresh dill, chopped
1 tsp. flat-leaf parsley, chopped
2 Tbsp. Bob’s Red Mill Egg Replacer + 1/4 cup water, prepared
1/2 tsp. Himalayan pink salt
1/4 tsp. ground black pepper
1 cup breadcrumbs, divided
2 Tbsp. avocado oil
Directions
- Begin by draining hearts of palm and shredding them. Slice into medium size pieces and oat dry with a paper towel.
- In mixing bowl, combine shredded hearts of palm, mayo, green bell pepper, red pepper, scallions, dill, parsley, prepared egg replacer, salt, pepper and half breadcrumbs. Mix well and refrigerate for 1 hour and 30 minutes.
- Form into 4 patties and gently press into bread crumbs to coat.
- In frying pan on medium heat, add oil and once hot, place cakes in pan and cook for 3-4 minutes on each side or until golden brown. Remove from pan onto a cooling rack with paper towel under to catch any oil drips.
- Serve warm with remoulade sauce and garnished with micro greens and lemon wedge.
Chef’s tip: Freeze tightly wrapped for up to 1 month.
You must be logged in to post a comment.