Skip to main content

Hearts of Palm Crab Cakes



No, vegans are not crabby cakes, they are happy cakes!  Happy that they can eat these delicious morsels!

Whether you are vegan or not, these will delight your palate and you won't miss those crab creatures one bit.  The secret here is the Hearts of Palm.  You can find Hearts of Palm at Trader Joe's, BJ's, Wegmans, Amazon... Hearts of Palm does not have a POW, hit you in the face flavor.  But the texture is amazing. With all the seasonings that are in this 'crab' cake, it tastes like a crab cake.  

 Try hearts of palm in salads, I love to have it in the summer with fresh garden tomatoes and avocado.... divine!
VEGAN CRABBY CAKES
1- 7 ounce container Hearts of Palm 
1/4 cup seaweed shreds (you can buy them like that or shred a sheet of nori yourself)
½ teaspoon salt, plus more as needed
½ cup panko crumbs
2 egg replacers equivalents  (ie. 2 tablespoons ground flax seed meal and 4 tablespoons warm water, mixed before you add it to the main ingredients)
2 tablespoons Vegan mayo 
2 teaspoons minced fresh parsley
2 teaspoons vegan Worcestershire sauce
1 teaspoon dijon mustard
1 tablespoon Old Bay seasoning
1/2 teaspoon garlic powder

2 tablespoons your favorite frying oil

 Cut up the hearts of palm into rings.  Set aside.  Mix all together, then the hearts of palm.  Shape the crab cakes and let them sit for about fifteen minutes.  This will give the panko time to absorb moisture and set it a bit.  Fry in oil.  
Labels:

Comments

Post a Comment

Popular posts from this blog

Gobi Manchurian

  This Gobi Manchurian is the bomb.  Its sweet and spicy.  I really enjoyed this over rice.  You can totally deep fry your cauliflower but I preferred it baked without the oil. You really wont miss the oil once it is bathed in this crazy good sauce. Gobi Manchurian I added a lot more veggies because I wanted it loaded with veggies but you can go sparse if you likke, just halve what I have here. 1 head cauliflower, roughly 4-6 cups small pieces (bite size) 1 cup flour  1/2 cup tapioca or corn flour (corn starch) 1 cup water 1/2 teaspoon salt 2 green bell peppers, diced 2 cups onion, I used sweet onion in mine but any onion will do 4-6 cloves garlic, depends on how much you like garlic 1 inch piece of ginger, minced or grated 1 chili, I used Hatch Chilies because I had them frozen in my freezer 2 tablespoons corn flour or tapioca flour 2 cups water, I like a lot of sauce to pour over my rice, you can halve it if you like 4 tablespoons tomato paste 2 tablespoons so...
Post a Comment
Read more

BEET BURGER

Last year I made these beet burgers every chance I got and froze them for later use (in winter).  They had a lot of cheddar cheese in them.  I had tried the ones with black beans in them and was definitely preferring my cheesy ones.  Now, since going vegan, I had to try to make it taste like the cheddar infused ones.  I was not at all hopeful but I was resigned to trying. Score!  These are the bomb and honestly and surprisingly I don't miss the cheese.  Shocking! The two really important ingredients are the sauted onions and the sesame seeds.  I think those are really what elevates this burger. BEET BURGER 4 cups grated beet (not packed) 1 can chickpea, crushed 1 1/2 cups panko (may need more) 2 tablespoons nutritional yeast 1 egg (replacer) 1 large onion, minced 1 tablespoon oil 1/4 cup sesame seeds, toasted To prep beets:  Wash off most of the dirt on the beets, place in a large pot,covered with water and boil, covered unt...
Post a Comment
Read more