If you have a friend or family member who thinks that plant based food is bland or lackluster, make them these Crabless Crabby Cakes! I applaud the genius who first discovered that hearts of palm were the perfect plant based crab meat substitute AND that they are great for replicating THIS traditional favourite. The texture is bang on and with Old Bay Seasoning 
You may be wondering what hearts of palm are. So was I!! Hearts of palm are the inner core and growing buds that come from a variety of young palm trees. They are basically the underdeveloped leaves and they are tender and delicious and have been compared by some to jarred artichokes. Hearts of palm are low in calories and rich in nutrients including fiber, protein and iron. Most of the North American supply is harvested in Costa Rica and you can buy them here in cans or glass jars soaked in brine. I buy mine from Trader Joe’s but you can also buy them on Amazon here
You are in for a real treat with these!
Here’s what jarred hearts of palm look like. Drain them well and finely dice them. Set them aside.
Heat the canola oil in a small skillet over medium heat and cook your onions for about 4 minutes. Remove them from the heat. Set them aside.
Prepare the rest of your ingredients.
In a bowl mix the red pepper, celery, minced garlic, hearts of palm, mayo, flour, Old Bay Seasoning, salt and sautéed onions. Set aside.
You will need 3 bowls, one for each of flour, almond milk and panko bread crumbs. You will also need to line a large plate with parchment paper.
Take a small palm full of the ‘crabby’ mixture and shape it into a patty. Don’t worry if it feels a bit ‘loose’ or like it won’t hold it’s shape. It actually holds it quite well but don’t try to make them too large or too thick. Dip the patty in the flour, then into the milk and finally into the panko bread crumbs until fully coated. Place on the parchment paper lined plate and repeat until no ‘crab’ mixture remains.
Heat a skillet over medium heat and add enough oil to thinly coat the bottom of the pan. Fry each patty for about 3 minutes each side. Drain on a paper towel lined plate.
Serve with a slice of lemon and tartar sauce (or whatever dressing you like!) on a bed of lettuce, in a burger or with your favourite side dishes.
Adapted from Mattern, Mary. “Crabby Heart Cakes”. Nom Yourself
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- ½ tbsp organic canola oil
- ½ cup minced red onion
- ½ red pepper diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 1⅓ cups finely diced hearts of palm
- 2 tbsp vegan mayo
- 2 tbsp all purpose flour
- 2 tbsp Old Bay (seafood seasoning)
- ¼-1/2 tsp salt
- For dredging the cakes:
- ¾ cup flour
- ¾ cup almond milk
- 1 cup panko whole wheat bread crumbs
- Organic canola oil for frying
- Heat the canola oil in a small skillet over medium heat and cook the onions for about 4 minutes.
- Remove them from the heat.
- In a bowl mix the red pepper, celery, minced garlic, hearts of palm, mayo, flour, Old Bay Seasoning, salt and sautéed onions. Set aside.
- You will need 3 bowls, one for each of flour, almond milk and panic bread crumbs.
- Line a plate with parchment paper.
- Take a small palm full of the 'crabby' mixture and shape it into a patty.
- Dip the patty in the flour, then into the milk and finally into the panko bread crumbs until fully coated.
- Place on the parchment paper lined plate and repeat until no 'crab' mixture remains.
- Heat a skillet over medium heat and add enough oil to thinly coat the bottom of the pan.
- Fry each patty for about 3 minutes each side.
- Drain on paper towel lined plate.
- Serve with tartar sauce (or whatever dressing you like!) on a bed of lettuce, in a burger or with your favourite side dish.
This recipe looks really good I can’t wait to try it ! but I think I’ll add Dijon mustard to mine 😃