Vegan Crab Cakes

Serves 1
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Directions

  1. 1Shred Hearts of Palm with your hands into the texture of crab meat.
  2. 2Sauté hearts of palm while seasoning with onion powder, garlic powder, old bay, sea salt & pepper.
  3. 3Add the celery & red pepper to skillet and continue to sautee for 10 minutes.
  4. 4In a separate skillet add 1 tbsp oil and saute the red onion and garlic until translucent then add back to hearts of palm.
  5. 5Add hearts of palm mixture into a bowl and add more Old Bay, cornstarch and vegan mayo. Set aside to cool.
  6. 6Form Patties with your hand on a baking sheet.
  7. 7Make your breading with the Panko bread crumbs and about 2 tbsp Old Bay seasoning. Mix together.
  8. 8Coat all the Patties on both sides with the breading.
  9. 9Pop in the freezer for 15 minutes (or fridge for 30 minutes).
  10. 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.