Vegan Mini Crab Cakes

Vegan Mini Crab Cakes
 
Prep time
Cook time
Total time
 
This is my second time making these crab cakes. They taste good. In the past, I’ve used tofu to mimic the crab meat. When I saw a variation of this recipe using hearts of palm, I was intrigued. These cakes are easy to make. The part that takes the most time for me is shredding the hearts of palm to look like crab meat. From this recipe, you can make 4 large cakes or 8 mini cakes which I did yesterday. Next time, I will double the recipe because my family wanted more. The dish was completed with oven baked potato wedges, and sautéed tender young collards purchased fresh from the farmers market.
Author:
Cuisine: Vegan
Serves: 4
Ingredients
  • 14 oz container of hearts of palm
  • 3 TBSP olive oil
  • ¼ cup diced bell pepper
  • ¼ cup chopped celery
  • ¼ cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp Old Bay Seasoning
  • 1 tsp unbleached flour, cornstarch or arrowroot powder
  • 2 TBSP vegan mayonnaise
  • Breading
  • ½ cup bread or *panko crumbs
  • 1 tsp Old Bay Seasoning
  • 1 tsp paprika
Instructions
  1. Chop and separate hearts of palm to resemble lump crab meat.
  2. Heat 2 TBSP of oil in a large skillet over medium heat.
  3. Add the chopped hearts of palm and sauté 5-7 minutes until golden brown. You can sprinkle with a dash of paprika to accelerate the browning process.
  4. Remove from pan, set aside in a bowl, add the celery and peppers and mix well.
  5. Heat 1 TBSP of oil in skillet over medium heat, add the onions, sauté for 2 minutes, then add the garlic and sauté for 1 minute.
  6. Remove from the skillet, add to the hearts of palm mixture, mix and add the Old Bay seasoning, flour and mayonnaise.
  7. Allow to cool to room temperature, shape the mixture into 4 cakes or 8 mini cakes.
  8. In a plate or shallow bowl, combine the bread crumbs and Old Bay seasoning. Coat the cakes with the bread crumb mixture and sprinkle each with paprika. Refrigerate for at least 10 minutes. This allows them to hold together well.
  9. Heat 2 -3 TBSP oil in a skillet over medium high heat. Place each cake in the skillet and cook until golden brown on each side, approximately 2 minutes on each side. Watch to make sure they do not burn. Serve hot, topped with your favorite dressing, if you like.
Notes
*Panko – Japanese bread crumbs

Food Sources: Local Grocery for bread crumbs, oil and Hearts of Palm (packed in water).
Trader Joes- Panko Crumbs
Reference: The Lusty Vegan by Ayinde Howell and Zoe Eisenberg

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