VEGAN CRAB CAKES - Chef Kai Chase

Name: VEGAN CRAB CAKES - Chef Kai Chase
Ingredients: 1 (15 oz) can Whole Hearts of Palm (drained and thinly sliced and chopped crosswise); 1 (15 oz) can Artichoke Hearts (coarsely chopped); 1 Tbs. EVO (plus more for frying); 2 Cups Yellow Corn Kernels ((cut from 3 ears of corn)); ¼ Cup Scallion (Finely Sliced); 2 Celery Stalks (Finely Chopped); 1¼ Cups Green Bell (Finely Chopped); ¼ Cup Red Bell (Finely Chopped); 2 tsp. Old Bay Seasoning; 1 tsp. Thyme Leaves (Dried); ¼ Cup Vegan Mayonnaise ((I prefer using the Veganaise brand)); 1½ tsp. Dijon Mustard; ¼ Cup Panko Breadcrumbs (plus more for coating); Salt and Pepper

chefkaichase.com

Vegan Crab Cakes made with Whole Hearts of Palm, Artichoke Hearts, and Panko Breadcrumbs—crispy and flavorful, perfect for a New Orleans-inspired meal.

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Ingredients

1 (15 oz) can Whole Hearts of Palm (drained and thinly sliced and chopped crosswise)
1 (15 oz) can Artichoke Hearts (coarsely chopped)
1 Tbs. EVO (plus more for frying)
2 Cups Yellow Corn Kernels ((cut from 3 ears of corn))
¼ Cup Scallion (Finely Sliced)
2 Celery Stalks (Finely Chopped)
1¼ Cups Green Bell (Finely Chopped)
¼ Cup Red Bell (Finely Chopped)
2 tsp. Old Bay Seasoning
1 tsp. Thyme Leaves (Dried)
¼ Cup Vegan Mayonnaise ((I prefer using the Veganaise brand))
1½ tsp. Dijon Mustard
¼ Cup Panko Breadcrumbs (plus more for coating)
Salt and Pepper