Crabless Crabby Cakes
 
Prep time
Cook time
Total time
 
Delicious, dredged, crispy 'crab' cakes. Perfect on their own, in a burger or served with a salad.
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Adapted From: Mattern, Mary. "Crabby Heart Cakes". Nom Yourself.
Serves: 8-10 patties
Ingredients
  • 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
Instructions
  1. Heat the canola oil in a small skillet over medium heat and cook the onions for about 4 minutes.
  2. Remove them from the heat.
  3. In a bowl mix the red pepper, celery, minced garlic, hearts of palm, mayo, flour, Old Bay Seasoning, salt and sautéed onions. Set aside.
  4. You will need 3 bowls, one for each of flour, almond milk and panic bread crumbs.
  5. Line a plate with parchment paper.
  6. Take a small palm full of the 'crabby' mixture and shape it into a patty.
  7. Dip the patty in the flour, then into the milk and finally into the panko bread crumbs until fully coated.
  8. Place on the parchment paper lined plate and repeat until no 'crab' mixture remains.
  9. Heat a skillet over medium heat and add enough oil to thinly coat the bottom of the pan.
  10. Fry each patty for about 3 minutes each side.
  11. Drain on paper towel lined plate.
  12. Serve with tartar sauce (or whatever dressing you like!) on a bed of lettuce, in a burger or with your favourite side dish.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/02/17/crabby-cakes/