When I first discovered the existence of hearts of palm, I couldn’t believe it was a real food. Soft, creamy, and crunchy at the same time and rich in Potassium and Vitamin A. I’ve been known to hoard 3 or more cans and have been caught eating them out of the can for a late night snack.
Then I found out that, if you pulse hearts of palm in a food processor, it looks like crab meat. Aha! Crab-less crab cakes! This recipe can be adapted easily to add more vegetables and flavors to the mixture like toasted nori flakes or red bell pepper. You can also swap out the vegenaise in favor of yogurt (then it wouldn’t be vegan, but still delicious and light). Let’s get started.
Hearts of Palm “Crab” Cakes
- 2 tbsp kelp granules
- 2 cans hearts of palm (14 oz)
- 2 tbsp cooking oil
- 1/4 c. red onion, diced
- 2 tbsp Vegenaise (or you could use yogurt instead)
- 2 tbsp. Old Bay Seasoning
- 2 tbsp. nutritional yeast flakes
- 2 tsp cornstarch
- salt and pepper, to taste
- 1 cup gluten free Panko breadcrumbs
Drain the hearts of palm, dry with a towel, and place into a food processor. Pulse gently until it looks like the consistency of crabmeat.
Saute your onions over medium heat until soft (about 3-5 minutes).
Take out a large bowl. Combine hearts of palm, onion, vegenaise, 1 tbsp Old Bay Seasoning, kelp granules, nutritional yeast flakes, cornstarch, and s&p. Mix well and refrigerate for 30 mins.
Using a large tablespoon, scoop the mixture into small cakes. Combine the breadcrumbs with 1 tbsp Old Bay Seasoning, and coat your cakes in the mixtures. Let sit in the refrigerator for 1 hour or until firm.
Time to cook your cakes!
Place a saute pan over medium heat and add oil. Saute the cakes in the hot oil until browned (it took me about 3-4 minson each side).
I garnished my cakes with kale ribbons softened with olive oil and seasoned with s&p and served a little lemon dill yogurt sauce on the side.
(Adapted slightly from Crazy Sexy Kitchen)