Vegan Crab Cakes

Vegan Crab Cakes

 

Ingredients:

 

-1 can (14 oz) Heart of Palm

-2 sheets Nori, ripped into small pieces (about 1/2 inch in size)

-3/4 cup Panko Bread Crumbs

-1 tablespoon Just Egg (or 1 tablespoon of a Flax Egg)

-2 tablespoons Vegan Mayonnaise 

-1 tablespoon Vegan Pesto (optional)

-2 tablespoons Garlic, minced

-1 tablespoon Sun-dried Tomatoes, diced

-2 tablespoons Fresh Dill, chopped

-1/4 cup Nutritional Yeast

-3-4 tablespoons Old Bay Seasoning

-2 tablespoons Dried Thyme

-1 tablespoon Black Pepper

-The juice of half a Lemon

 

Directions:

 

1. Preheat the oven to 400ºF 

2. Drain the can of heart of palm and dice the stalks into small pieces (slice it once down the middle lengthwise. Then, dice it down the length of the stalk). Using your knife or you hands, gently smash about a third of heart of palm. Do not do this to create a paste, but rather to create variation in texture. Place the diced heart of palm in a large bowl

3. Add the remaining ingredients, except for the bread crumbs, to the bowl. Mix well

4. Add the bread crumbs. Mix until the mixture starts to bind. You may need to add additional bread crumbs. Be sure to taste the mixture before moving on

5. Form the crab cake mixture into 3-inch rounds, or your size of choice

6. Heat a large pan on medium-high heat. Cover the bottom of the pan with non-stick spray. Add the crab cakes, browning them on both sides

7. Transfer the crab cakes to a baking sheet and bake until crispy and firm.