crabless crab cakes – The Vegan Rhino

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.

Oyster Mushroom Vegan Crab Cakes are one of my favorite alternative dishes. Seasoned with old bay and other classic ingredients, these crabless cakes remind me that plant-based dishes don’t have to lack flavor or be boring. It’s perfect as a side dish or between a freshly toasted buttered bun. No matter which way you pick, this dish is a must try!

Yield: 6 crabless cakes

Ingredients

3 Tbsp. plant-based mayonnaise

1 1/2 tsp. Dijon mustard

1 1/2 tsp. Worcestershire sauce

1 tsp. lemon juice

1 Tbsp. melted plant-based butter

12 oz. lions mane mushrooms

1/4 cup celery, finely diced

1/4 cup red bell pepper, minced

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. water, mixed

2/3 cup panko bread crumbs

1 Tbsp. parsley, minced

1 1/4 tsp. Old Bay seasoning

1/8 tsp. Himalayan pink salt

Directions

In a small bowl, mix together mayonnaise, mustard, Worcestershire sauce, lemon juice, and melted butter. Set aside.
Rinse lions mane mushrooms and squeeze any remaining water. Dice into small chunky pieces.
In a large bowl, add mushrooms, sauce mixture from above, celery, bell pepper, egg replacer, bread crumbs, parsley, old bay, salt, and fold until well combined. Cover and refrigerate for 30 minutes.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
Remove crabless mixture from refrigerator and scoop into 6 mounds. Bake for 12-14 minutes or until edges are golden brown.
Serve immedietly with lemon wedges.

Chef’s tip: To fry, heat an inch of oil on medium-high heat. Pan fry each side until golden brown, 2-5 minutes per side.

Tag: crabless crab cakes

Heart of Palm Crabless Cakes

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