Compassionate Crab Cakes
If your heart swoons for crab cakes but you want a compassionate approach, try Chef Linda's vegan crab cakes and satisfy that craving!
Ingredients
- 1 1/2 cup breadcrumbs, divided
- 1/4 cup vegan mayonnaise
- 2 tbsp capers, rinsed and chopped
- 2 tbsp fresh lemon juice
- 2 tsp kelp (or dulse) flakes
- 1 tbsp prepared mustard
- 1 tsp vegan Worcestershire sauce
- 1 tsp Old Bay Seasoning
- 1/2 tsp salt
- Dash of cayenne pepper and ground black pepper, if desired
- 1 (14-ounce) jar of hearts of palm, drained, rinsed, and roughly chopped
- 2 large celery stalks, finely chopped, about 1 cup
- 1/2 of a red bell pepper, finely chopped, about 1/2 cup
- 1 large shallot, minced, about 3 tbsps
- 1/4 cup minced fresh parsley
- Oil, for frying or baking
Instructions
- 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.
