Heavenly Hearts-of-Palm Style Crab Cakes
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
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Cooking tools:
- Food processor
- Blender
- Mortar and pestle
- Cheesecloth
- Oven
- Stove
- Saute pan
- Baking sheet
- Parchment paper
- Mixing bowl
- Tongs
- Spatula
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Refrigerator
- Plate
Ingredients
- 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
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