These “crab” cakes, made from hearts-of-palm, are better than any real crab cake I’ve ever eaten. And while the remoulade sauce is also delicious, the cakes are so packed with flavor you don’t even really need it. Hearts-of-palm are loaded with Vitamin A, folate, iron, phosphorus and zinc. This recipe also boasts a dose of nori, which is chock-full of Vitamin A, B12, Vitamin E, Vitamin C, iron and stimulates the metabolism.
Vegan “Crab” Cakes with Hearts of Palm
1 cup Sir Kensington’s Fabanaise Vegan Mayo
1 T. Dijon mustard
1 T freshly squeezed lemon juice
½ bell pepper, finely chopped
1/4 tsp. sea salt
2 tsp. minced capers
2 tsp. minced shallot
1 tsp. minced fresh parsley
1 sheet of SeaSnax nori
Two 14-ounce cans organic hearts of palm
drizzle refined coconut oil or avocado oil
½ red onion, finely diced
½ red bell pepper, finely diced
2 tsp. Old Bay
pinch sea salt
3 T. Sir Kensington’s Fabanaise Vegan Mayo
1 T. nutritional yeast flakes
1 cup gluten free panko breadcrumbs
Optional: Freshly chopped chives
Add all rémoulade ingredients in a food processor or blender and blend on high for 1 minute. Set aside or store, covered, in the refrigerator (good for about 5 days).
Prepare Crab Cakes: Toast nori sheet or (use the already toasted nori sheets and skip this step) by holding it with tongs and fanning it over a low gas flame or electric burner. Be careful not to let it burn. Turn the sheet frequently, so that it toasts evenly. Crumble the toasted nori as finely as you can with your hands or crush it with a mortar and pestle.
Drain the hearts of palm and place into a nut bag. Squeeze to drain all liqid from them. Then add to food processor, pulsing 5-6 times, just until it looks like the consistency of crabmeat.
Place a small sauté pan on medium heat. Add a drizzle of of oil and heat for 30 seconds. Sauté the red onion and bell pepper along with the Old Bay seasoning and a pinch of sea salt until softened.
In a mixing bowl, add the hearts of palm, sautéed red onion and bell pepper, Fabanaise, SeaSnax nori flakes, nutritional yeast flakes, and panko bread crumbs. Mix until incorporated. Cover and refrigerate for 15-20 minutes.
While the batter chills in the fridge, pre-heat the oven to 400 degrees and line a baking sheet with parchment paper. Form your crab cake patties with clean hands and place on the parchment lined sheet. Place in pre-heated oven and bake for 15-18 minutes, then carefully flip over and cook for additional 10-12 minutes until golden on each side.
To serve, place the cakes on a plate and garnish with your Rémoulade and a sprinkle of freshly chopped chives.