Vegan Crab Cakes
Serves 1
Directions
- 1Shred Hearts of Palm with your hands into the texture of crab meat.
- 2Sauté hearts of palm while seasoning with onion powder, garlic powder, old bay, sea salt & pepper.
- 3Add the celery & red pepper to skillet and continue to sautee for 10 minutes.
- 4In a separate skillet add 1 tbsp oil and saute the red onion and garlic until translucent then add back to hearts of palm.
- 5Add hearts of palm mixture into a bowl and add more Old Bay, cornstarch and vegan mayo. Set aside to cool.
- 6Form Patties with your hand on a baking sheet.
- 7Make your breading with the Panko bread crumbs and about 2 tbsp Old Bay seasoning. Mix together.
- 8Coat all the Patties on both sides with the breading.
- 9Pop in the freezer for 15 minutes (or fridge for 30 minutes).
- 10Fry the Patties in some oil until golden brown.
Ingredients
- 4 cans hearts of palm
- 2 Nori seaweed sheets
- 0.5 red bell pepper chopped
- 0.33 cup celery chopped
- 0.33 cup red onion chopped
- 4 garlic cloves chopped
- 1 tsp onion powder
- 1 tsp garlic powder
- 0.5 tsp sea salt
- 0.5 tsp black pepper
- 0 LOTS OF Old Bay seasoning
- 1 tsp cornstarch
- 0.25 cup vegan mayo
- 2 cups Panko bread crumbs
- 1 tbsp oil
Equipment
skilletbaking sheet
Tips
- Nori seaweed sheets are key to bringing out the crab taste in these vegan crab cakes.
- You can bake or air fry the crab cakes instead of frying them.
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