On a Food Heals Podcast they were talking about vegan crabcakes so I have been thinking about them all week. After piecing together a few recipes on how to make them I chose the fewest ingredients that sounded best to me and tried them out last night. All I can say is, damn these are amazing. My husband even said you could trick someone with these and they wouldn’t know there was no crab in them. I think the Old Bay seasoning really helps, but it’s also the hearts of palm broken up into shards that mimics the crab texture as well.
// INGREDIENTS //
1 tablespoon extra-virgin olive oil or coconut oil
2 1/2 cups corn kernels (fresh or frozen)
1/4 cup minced yellow onion
One 15-ounce can whole hearts of palm, drained
2 teaspoons Old Bay seasoning
2 tablespoons parsley
1/4 cup vegan mayonnaise
2 teaspoons Dijon mustard
1/4 cup plain dry bread crumbs or GF Flour, plus more for coating
// DIRECTIONS //
- In a nonstick skillet, heat the 1 tablespoon of oil. Add the corn and onion, cook over high heat until browned. Scrape 1 cup of the mixture into a food processor and pulse to a coarse puree.
- In a bowl, squeeze the hearts of palm to break them into shards and pick them apart a bit. Add the puree and the remaining vegetables to the bowl, along with the Old Bay, parsley, mayonnaise, mustard and the 1/4 cup tablespoons of bread crumbs. Stir until combined.
- Pour the bread crumbs or flour on some wax paper or a plate. Scoop 1/4-cup mounds of the mixture and roll in the bread crumbs/flour to coat. I did 4 at a time.
- Add light oil to the skillet and drop in the 4 cakes. Fry cakes for 2 -3 minutes on each side depending how brown you like them.
Serves: 8 Cakes depending on the size you make – I doubled the recipe and made 16 cakes. You could also make them smaller for a party and do 32 small crabless bites which is what I plan on making the next time. Enjoy! xx, Beth