How to Video:
Vegan Crab Cakes are a healthy version of a classic favorite. These babies are so freaking delicious. They are gluten-free and vegan crab-less crab cakes. For a more authentic flavor try frying them up. For a healthier and just as good version, bake them instead.
What is Heart of Palm?
I know, what the heck are hearts of palm? Hearts of palm is a vegetable that is harvested from the inner core of a young palm tree. Moderate harvesting will not kill the entire palm, woo, I was a little worried. Hearts of palm make a perfect replacement for crab. When chopped or pulsed in a food processor it mimics the texture of “real” crab.
The combination of vegetables and spices gives the authentic flavor to the crab cakes. Fresh colorful crisp veggies add amazingly bright flavors. Fresh spices are awesome but dried ones are great to have around!
Dry Ingredients:
Nori or Braggs Sea Kelp Seasoning, dried basil, dried parsley,
onion powder, Old Bay Seasoning, salt, and pepper.
Sushi nori or Bragg Sea Kelp Delight Seasoning will add the “seafood” flavor. Using the sushi nori is a bit more complicated but doable. Looking for ease, grab the Braggs Sea Kelp Delight. Easy is always great!
They don’t just look good, they taste amazing! These “crab” free cakes are a must to try, baked or fried, enjoy! Don’t forget to share them with family and friends. A little spicy mango chutney to dip into, paired with your favorite sides and now you have a meal even the pickiest eaters will enjoy!
Ingredients
Flax “egg”
- 1 tbsp ground flaxseed
- 3 tbsp water
Ingredients
- 1 tbsp vegan mayo
- 1/2 tbsp dijon mustard
- 1 tsp soy sauce or coconut aminos
- 1-2 tbsp capers minced
- 2-4 tbsp shallots or red onion minced
- 2 14 ounce cans hearts of palm drained
- 1/4-1/2 cup GF panko bread crumbs
- 1-2 tbsp parsley dried or fresh
- 1/2 tsp garlic powder
- 1/2-1 tsp Old Bay Seasoning
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 tsp sushi nori toasted and ground-up or Briggs Sea Kelp Delight Seasoning
Topping
Instructions
- Combine flax and water, stir until well mixed, let stand for 10 minutes until thickened.
- Place clean and drained hearts of palm into a food processor. Pulse until you get "crab" size pieces.
- In a small bowl, whisk together mayo, flax egg, Dijon mustard, soy sauce, capers, and shallots.
- In a medium bowl stir together hearts of palm, mayo mixture, parsley, breadcrumbs, garlic powder, Old Bay Seasoning, salt, and pepper to taste.
- Form crab mixture into 1/4 cup patties. Place covered cakes in refrigerator for 30 minutes (if time allows)
- In a large skillet over medium-high heat, coat the pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
Baked Option
- Preheat oven to 375 degrees. Cook for 35-40 minutes or until browned.
- Top with fresh parsley or chives. Serve with vegan tartar sauce and a lemon wedge.
Spicy Chipotle Coleslaw
Kim mann
This recipe is to die for!! I always love Karens recipes and this one is a winner!!