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VEGAN CRAB CAKES
1 (15 oz) can Whole Hearts of Palm – drained and thinly sliced and chopped crosswise1 (15 oz) can Artichoke Hearts, coarsely chopped1 Tbs. EVO, plus more for frying2 c. Yellow Corn Kernels, (cut from 3 ears of corn)¼ c. Scallion, Finely Sliced2 Celery Stalks, Finely Chopped1 ¼ c. Green Bell, Very Finely Chopped¼ c. Red Bell, Very Finely Chopped2 tsp. Old Bay Seasoning1 tsp. Thyme Leaves, Dried¼ c. Vegan Mayonnaise (I prefer using the Veganaise brand)1 ½ tsp. Dijon Mustard¼ c. Panko Breadcrumbs, plus more for coatingSalt and Pepper
In a sautee pan on medium-high heat add the celery, red, green bells and corn and cook for approximately 2-3 minutes until the vegetables are bright and crisp. Place in a mixing bowl and set aside.
Squeeze the hearts of palm to break them into shards. Add the hearts of palm, chopped artichokes, scallion to the corn, celery and bell pepper mixture along with the old bay, thyme, vegan mayo, mustard and ¼ of the panko breadcrumbs. Season with salt and pepper. Mix until moistened.
Line a plate with panko breadcrumbs. Scoop about a sixth of the hearts of palm mixture into the panko breadcrumbs and roll to coat. Form into 2” inch cakes and fry in the oil on moderate heat, turning once, until crispy and golden brown. Approximately 3-4 minutes per side. Fry the remaining of the cakes and serve hot with the Spicy New Orleans Remoulade.
*Note…You can always form the cakes, place them on a lined baking sheet and refrigerate overnight until ready to fry them.
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