Veggie Crab Cakes, where have you been all my life? Hearts of palm replace the crab meat in this savory and addictive recipe. Think you’ve had the best crab cake out there? You haven’t tried this one yet!
14 ounces, hearts of palm (2 cans)
1 cup red and yellow pepper, diced
1 jalapeño, diced
1 large shallot, diced
1 TBSP capers
2 TSP Old Bay seasoning
1 TBSP fresh parsley, chopped
1/2 TSP salt
1/2 TSP freshly ground pepper
olive oil and butter, for frying
Combine the peppers, capers, parsley and shallot in a food processor and pulse until well chopped. (Note: this can be done by hand but a food processor or mini-chop will make this much easier!) Add 1-2 tablespoons of olive oil and heat the pan to medium. Sauté ingredients until soft, about ten minutes. Add the Old Bay seasoning and salt and pepper while cooking. Let the mixture cool to room temperature before adding to the next step.
Drain and pat the hearts of palm dry before adding to the food processor and pulse until the consistency of crab meat. Shockingly, it looks and feels almost exactly like crab meat.
3 TBSP mayonnaise
2 TBSP dijon mustard
3/4 cup bread crumbs
Place the mixed hearts of palm in a large bowl. In a separate small bowl, whisk together the mayonnaise and mustard and add to the bowl. (Note: this can be made vegan by substituting the mayonnaise for vegan mayo.) Now whisk one egg well and add too. (Note: this can be made vegan by substituting the egg for 2 TBSP canola oil.) Mix together with the hearts of palm and begin to add the bread crumbs about one quarter cup at a time. Add the pepper and shallot mixture, now that it is cool, and mix well. Set aside in the refrigerator for about 30 minutes.
Set a plate out with paper to absorb the oil and begin to form the cakes into small patties, about 3″ in diameter. Heat the pan to medium-high heat and add about 1-2 tablespoons of olive oil and a small pat of butter. (Note: Butter will ensure that the cakes brown nicely. Again, vegan butter can be substituted.) Place about 4 of the cakes in the pan and cook for about 2-3 minutes on each side. Watch them and flip again to get that lovely brown color. Set aside on the paper to drain and add your next set of cakes.
This recipe made about 9-10 of this size crab cake but these could easily be made smaller for party-sized cakes or sliders! Serve over a bed of greens or along side a fresh vegetable and this will make a fantastic meal. This could be served year-round and would be wonderful for brunch, lunch or dinner. You decide.
Dipping sauce for these only enhances the flavor! Do you like something cooling or spicy? Combine sour cream or plain yogurt with fresh lemon juice and a teaspoon of parsley or dill or make a horseradish cocktail sauce. Most importantly, take a bite and enjoy!
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