20 Dec Vegan Crab Cakes
VEGAN CRAB CAKES
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 c. Yellow Corn Kernels, (cut from 3 ears of corn)
¼ c. Scallion, Finely Sliced
2 Celery Stalks, Finely Chopped
1 ¼ c. Green Bell, Very Finely Chopped
¼ c. Red Bell, Very Finely Chopped
2 tsp. Old Bay Seasoning
1 tsp. Thyme Leaves, Dried
¼ c. Vegan Mayonnaise (I prefer using the Veganaise brand)
1 ½ tsp. Dijon Mustard
¼ c. Panko Breadcrumbs, plus more for coating
Salt 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.
Spicy New Orleans Remoulade
3 Tbs. Whole Grain or Creole Mustard
3 Tbs. Ketchup
2 Tbs. Prepared Horseradish
1 Tbs. Vegan Mayo (I prefer using Veganaise)
2 Tbs. Lemon Juice
½ c. Vegetable Oil
½ c. Green Onion, Chopped
¼ c. Celery, Chopped
3 Tbs. Parsley
1 tsp. Fresh Dill, Chopped
1 tsp Cayenne
Salt and Pepper (to taste)
Place all ingredients into a food processor bowl and blend until smooth. Season to taste. Place in an airtight container and refrigerate for at least an hour or overnight.