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Hearts of Baltimore Crab Cakes

Hearts of Baltimore Crab Cakes

Ingredients

  • 1/2 cup vegan mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon minced garlic
  • 3 tablespoons grapeseed or safflower oil, divided, plus more for frying
  • 1 14 ounce can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
  • 1/4 cup chopped celery
  • 1/4 cup diced red bell pepper
  • 1/2 cup chopped onion
  • 2 teaspoons minced garlic
  • 2 1/2 tablespoons Old Bay Seasoning
  • 1 teaspoon cornstarch
  • 1/4 cup vegan mayonnaise
  • 1/2 cup gluten-free bread crumbs, or more
  • Lemon wedges, to serve

Directions

    Garlicky Dill Aioli

    1. Combine all ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.

    Crab Cakes

    1. Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
    2. Add hearts of palm and saute for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.
    3. Heat 1 tablespoon of oil in a skillet over medium-heat heat. Add onions and saute until translucent, 2 to 3 minutes. Add garlic and saute for 1 minute.
    4. Remove from the heat, add to the hearts of palm, and mix well. Add seasoning, cornstarch, and mayo.
    5. Transfer mixture to a mixing bowl and mix well. Set aside to cool to room temperature, then shape the mixture into four round patties.

    Breading

    1. In a shallow bowl, combine bread crumbs and seasoning, stirring to mix. Coat patties with breadcrumb mixture and refrigerate for 20 minutes.
    2. Heat about 3 tablespoons oil in a medium skillet over medium- high heat until hot and shimmering. Carefully place patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning. Transfer cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot, topped with aioli, with lemon wedges on the side.

    Note

    • Recipe from The Lusty Vegan, a Cookbook and Relationship Manifesto for Vegans and the People Who Love Them

    Nutrition Information

    Per serving: 411 kcal cal., 40 g fat (1.5 g sat. fat), 21 g carb., 6 g fiber, 2 g sugar, 6 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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