If your heart swoons for crab cakes in the summer, but you want a more compassionate solution to your craving, this recipe is a must. With two options for the base ingredient that replaces crab, you can decide which you like best.
Hearts of palm, a canned or jarred ingredient found in most grocery stores, makes a healthy and compassionate base for these tasty crab-like cakes. Hearts of palm are the hearts of young palm tree trunks. Special palm trees are planted and then harvested while still young. They are cut, then the trunks are split open and layers are peeled back, exposing this very tender stalk which is then washed, cut and packed in brine. I find that the ones packed in a jar versus a can are more tender, but try both kinds and see what you think. Palms trees are then replanted, and re-harvested.
Jackfruit is an enormous tropical fruit that can weigh up to 80 pounds. Thankfully, you can purchase them cut, cleaned, and canned from well-stocked grocery stores, Asian markets, or online. Packed with essential vitamins, iron, potassium, it's a healthy, versatile ingredient to get acquainted with. In this recipe, if you are using jackfruit, not hearts of palm, you may need an additional heaping tablespoon of (vegan) mayonnaise.
Kelp flakes (or dulse flakes) add a bit of briny taste and important trace minerals: You can find them in the ethnic aisle of most grocery stores. And Old Bay seasoning, a standard in many classic seafood dishes adds notes of familiar flavor.
I should mention that you'll want to double this recipe. Light, crispy, and so flavorful, they really won't last long at all. I've made these for large groups of non-vegans and no one could get over how delicious and beautiful the presentation is when you top with a dollop of Remoulade Sauce (which you can make in advance) and serve over baby greens dressed in just a splash of olive oil and lemon juice. If you want to be really popular, make these frequently.
This recipe is featured in our cookbook, Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen
Photograph by Alexandra Shytsman
Measure out 3/4 cup of the breadcrumbs and put in a shallow dish and set aside. In a medium bowl, whisk together the mayonnaise, capers, lemon juice, kelp flakes, mustard, Worcestershire sauce, Old Bay Seasoning, salt, cayenne, and black pepper. Stir in the chopped hearts of palm (or chopped jackfruit), bell pepper, celery, parsley, shallots, and the remaining 3/4 cup of breadcrumbs. Set aside for a minimum of 10 minutes (can also be made the day before and refrigerated) to allow the breadcrumbs to absorb moisture and bind the mixture together.
Gently shape mixture into patties, about 3 inches wide and 1/2 inch thick. Place patties in the dish with the breadcrumbs and coat thoroughly. Heat about 2 tablespoons of oil in a large skillet over medium heat. Fry patties until golden brown and crisp, 4 to 6 minutes per side. If you're baking instead of frying, preheat the oven to 400ºF and line a baking tray with parchment paper. Lightly brush the parchment with a little oil. Place the tray in the oven for 20 to 25 minutes, until golden brown, gently flipping patties halfway through cooking. Serve with lemon wedges and remoulade sauce.
Measure out 3/4 cup of the breadcrumbs and put in a shallow dish and set aside. In a medium bowl, whisk together the mayonnaise, capers, lemon juice, kelp flakes, mustard, Worcestershire sauce, Old Bay Seasoning, salt, cayenne, and black pepper. Stir in the chopped hearts of palm (or chopped jackfruit), bell pepper, celery, parsley, shallots, and the remaining 3/4 cup of breadcrumbs. Set aside for a minimum of 10 minutes (can also be made the day before and refrigerated) to allow the breadcrumbs to absorb moisture and bind the mixture together.
Gently shape mixture into patties, about 3 inches wide and 1/2 inch thick. Place patties in the dish with the breadcrumbs and coat thoroughly. Heat about 2 tablespoons of oil in a large skillet over medium heat. Fry patties until golden brown and crisp, 4 to 6 minutes per side. If you're baking instead of frying, preheat the oven to 400ºF and line a baking tray with parchment paper. Lightly brush the parchment with a little oil. Place the tray in the oven for 20 to 25 minutes, until golden brown, gently flipping patties halfway through cooking. Serve with lemon wedges and remoulade sauce.
