Vegan 'Crab' Cakes with Piqualé Remoulade

The Mid-Atlantic is home to many regional specialties, but one in particular has long been a favorite, Maryland Crab Cakes. Obviously we are not going to sacrifice one of the few remaining crabs from the Chesapeake Bay, but can we still get the flavor with a Vegan alternative?

Hearts of Palm fork-shred into an amazing crab-like chunks. Simply hold the heart of palm with one hand and use the fork to shred it into a crab meat like texture. Once you get the hang of it you can make this dish very quickly!

The only debate you and your friends will have is whether to Broil them (We hear you Maryland) or Fry Them.

Below, Hearts of Palm doing their best crab imitation.

Vegan ‘Crab Cakes’

INGREDIENTS:

• 1 16oz Jar of Hearts of Palm

• 1/2 Cup of Vegan Mayonnaise

• 1/2 Cup bread crumbs of choice (we used panko)

• 2 Tbs Old Bay (plus extra for garnish)

• 1 tsp Fresh Lemon Juice

• 1 tsp Vegan Worcestershire Sauce

• 1 Tbs Dijon Mustard

• 2 tsp Kelp Granules

• 1 tsp Garlic Powder

• 1/2 tsp Salt

• Lemon slice, capers and spring onion greens for garnish

DIRECTIONS:

1. Shred Hearts of Palm as shown above

2. Add shreds to bowl and top with 1 tablespoon of the Old Bay, mix gently and set aside

3. In a shallow bowl or plate, mix the bread crumbs and 1 Tbs Old Bay

4. In a mixing bowl, add the remaining ingredients and stir

5. Add shredded Hearts of Palm to the mixing bowl and fold in gently

6. Form patties of the ‘crab’ mixture

7. Coat in the Old Bay and bread crumb mixture, set aside on parchment paper

8. Set your oven to Broil, or add Olive Oil to a sauté pan on medium heat

9. Broil or Fry until golden brown, being careful not to over cook

10. Garnish with Piqualé Remoulade, lemon, spring onions and capers