Vegan Crab Cakes

Dill Remoulade

• ½ cup vegan mayonnaise
• ¼ cup ketchup
• 2 tablespoons dijon mustard
• 1 tablespoon fresh dill, (finely minced)
• 1 tablespoon fresh parsley, (minced)
• 1 tablespoon green onion, (minced (green parts only))
• 2 teaspoon white vinegar
• ½ teaspoon capers (minced)

Cradles Cakes

• 2 14 oz cans whole hearts of palm, drained
• 1 small shallot, (minced)
• ½ cup red bell pepper, (minced)
• ⅓ cup green onion, (thinly sliced)
• 3 cloves garlic, (minced)
• 5 teaspoons Old Bay seasoning, (divided )
• ¼ cup all-purpose flour
• 1 tablespoon vegan egg replacer, (optional)
• 1 cup panko breadcrumbs
• Canola oil, (for frying)
• Fresh minced chives, (for garnish)

1. 1

   For the dill remoulade, mix all ingredients until they are thoroughly combined Taste and adjust seasonings, if necessary. Place in a covered container and set in the refrigerator while you make the crabless cakes.

2. 2

   For the crabless cakes, place the hearts of palm into a large bowl and mash with a potato masher or the back of a fork, until a crab-like texture forms (note: if the hearts of palm seem too firm to mash by hand, you may have to quickly pulse them in a food processor for 10 to 20 seconds). Add the shallot, bell pepper, green onion, garlic and 3 teaspoons of the Old Bay Seasoning. Sprinkle the mixture with the flour and egg replacer. Mix well to thoroughly combine.

3. 3

   Next, place the panko breadcrumbs and remaining 2 teaspoons Old Bay seasoning in a shallow bowl, whisking to combine.

4. 4

   Scoop out 1/3 cup of heart of palm mixture, and using your hands, form evenly shaped ‘crab’ cakes. Gently coat each of the crab cakes in the panko breadcrumbs.

5. 5

   Transfer each ‘crab’ cake to a parchment paper-lined baking sheet and place in the refrigerator for an hour to solidify.

6. 6

   About 10 minutes before removing the ‘crab’ cakes from the refrigerator, place an inch of oil in a large saute pan over medium heat.

7. 7

   Once the oil is hot, fry each ‘crab’ cake for about 6 to 8 minutes, or until golden brown and crispy, flipping halfway through. Transfer to a paper-towel lined plate to drain excess oil.

8. 8

   Serve immediately with dill remoulade and chives. ENJOY!