Vegan Crabless Cakes
Oh. My. Goodness! These vegan crabless cakes were absolutely amazing and inspired by my fellow vegan and Instagram friend, Chris of @datplantbasedbrotha (subscribe to his YouTube channel and while you're there you can subscribe to Chitown Vegan's too, hehe). These crabless cakes had me making all kinds of noises while I was eating, that my family was like "wow, dang, must be good!" My non-vegan 13 year old son tried a bite and loved it (his eyes got big, too lol).
What you'll need:
1 can of hearts of palm
2 tbsps of vegan mayo
1 tsp of smoked paprika
1 tsp of garlic powder
1/2 tsp of black or cayenne pepper (I used cayenne)
1/2 tsp of cajun seasonings (I use Slap Yo Mama or Louisiana brands)
2 tsps of Old Bay
1/2 tbsp of yellow mustard
2 sheets of nori seaweed, hand-crumbled into tiny pieces (the ones used in sushi making)
2 tbsps of panko bread crumbs
1/2 cup of flour
1/2 cup of cajun fish breading (I used Andy's Cajun Fish Breading)
grapeseed oil, enough to coat the entire base of your frying pan plus about 2 additional tablespoons
Makes 3 crabless cakes
Vegan Remoulade-like Sauce:
1 tbsp vegan mayonnaise
½ tbsp sriracha sauce
½ tbsp dijon mustard
fresh lemon juice from a lemon wedge
(optional) top with fresh dill, finely minced
Add flour and cajun fish breading in a bowl/dish and set to the side
Pulse hearts of palm in food processor until you get crab meat-like consistency (should be only a 2-3 short pulses)
Transfer to bowl and add remaining seasonings, mayo, nori pieces and breadcrumbs into a bowl.
Taste the mixture and add small amounts of more of the appropriate seasonings to it to fit your taste (perhaps you want more nori to give it more of a seafood taste, more mustard, or more Old Bay seasoning).
Stir mixture with a fork or spoon very carefully, be sure not to mix/blend to vigorously, to keep the chunky crab-like texture
Chill in refrigerator for 30 minutes - 1 hour
Add grapeseed oil to frying pan and set heat to medium heat
Mold into cakes then lightly coat the front and back of each crabless cake by sprinkling, patting them with your flour/fish breading mixture
Carefully add each crabless cake to frying in grapeseed oil until golden brown and then flip. Remove from heat and place on dish with paper towels to help absorb some of the oil.
Enjoy your Crabless Cakes with vegan remoulade sauce as an appetizer/side or as a Crabless Cake burger, sauce and desired toppings! I added the vegan Remoulade sauce, avocado and tomato to mine!