Don’t tell anyone these crab cakes aren’t made with crab. They won’t be able to tell. Just get them in people’s mouth. They will love them.
The recipe is from the Crazy Sexy Kitchen cookbook. I love these as an appetizer or served with a big salad for lunch or a light dinner. They are kind of an ordeal to make, but well worth it and leftovers can be frozen for easy lunches. They’re not difficult, it’s just not something you can whip together the hour before guests arrive. Trust me. It’s not pretty. They really need to be refrigerated before frying, otherwise they’re too soft, messy… again, not pretty.
Make it easy on yourself and allow enough time (ideally overnight) for letting them firm up in the fridge. Fry them up about an hour before serving. Keep them warm in the oven. It will be easier and much less of a mess.
1 sheet of nori, or 2 t toasted nori flakes (it’s no big deal if you don’t use these… you can find them at Sprouts or Whole Foods.)
2 14-oz cans hearts of palm (in water)
1/2 cup canola oil
1/4 cup finely diced red onion
1/4 cup finely diced red bell pepper
3 T Vegenaise (or any vegan mayo)
2 t Old Bay seasoning
1 T nutritional yeast (in the bulk section of Sprouts/Whole Foods)
2 t arrowroot or cornstarch
sea salt and pepper to taste
1 cup panko breadcrumbs (or gluten-free if you’d like)
Toast nori sheet by holding it w/ tongs and fanning over a low gas flame or electric burner. Grind the nori sheet in a coffee/spice grinder or crumble as finely as you can with your hands or with a mortar and pestle.
Drain the hearts of palm and press in a towel to dry them. In a food processor, pulse gently until it looks like the consistency of crabmeat.
Saute the onion and bell pepper in 1 t oil until soft.
In a large bowl, combine the hearts of palm, onion, bell pepper, Vegenaise, 1 t Old Bay seasoning, nori flakes, nutritional yeast, arrowroot or corn starch, salt, pepper. Refrigerate 30 minutes.
Scoop with an ice cream scoop or large tablespoon to portion into small crab cakes (the smaller the easier to work with). Combine breadcrumbs with Old Bay seasoning. Coat the small cakes with breadcrumbs. Form and let sit in the refrigerator for 1 hour or until firm (overnight works well too).
Cook crab cakes in a saute pan on medium heat in a fair amount of canola oil, until kinda crunchy on both sides. Keep cakes warm in the oven until you finish all of them.
Serve warm with Remoulade sauce (below), or a favorite hot sauce. I like spicy pepper Miso Mayo.
Place all of the following in a blender or food processor and blend on high for 1 minute. Set aside or store, covered in the fridge for up to 1 week.
1 cup vegan mayo
1 T ketchup
1 T dijon
1 t hot sauce
1 t Worcestershire
1 T lemon juice (fresh)
1/4 t sea salt
2 t minced capers
2 t minced shallot
1 t minced fresh parsley
2 t minced red bell pepper