Crab Cakes with Hearts of Palm

There are a few recipes that I cook that we both love and I can make just one meal. This is one of those recipes! James loves it… I think more than I do. I got the idea for a recipe from One Green Planet. If you haven’t heard of them or haven’t seen their recipes, check it out! They have great plant-based recipes from chefs and bloggers with instructions on how to use certain ingredients.

James eat these by themselves with the sauce and gobbles them up, but I got for a more lighter version and add it to a simple salad and use the Garlic Horseradish Sauce as the dressing.

Other things I like to make with this is my Lemon Dill Rice and Agave Lemonade. YUM!

Crab Cakes with Hearts of Palm

  • Servings: 2
  • Time: 40 minutes
  • Print

Full of flavor and texture, you won't miss the crab - promise!

Ingredients

    Garlic Horseradish Sauce:
  • 1/2 cup vegan mayo
  • 2-3 tbsp fresh lemon juice
  • 1-2 tbsp fresh dill, chopped
  • 1 garlic clove, minced
  • 2 or more tsp horseradish
  • Crab Cakes:
  • 1-2 tbsp thin oil, like canola oil
  • 1 14 oz can hearts of palm, rinsed, roughly chopped
  • 1 rib of celery, diced
  • 1/4 of red bell pepper, minced
  • 1/2 onion, chopped
  • 1-2 cloves garlic, minced
  • 2 tsp Old Bay seasoning
  • 1/4 or less vegan mayo
  • 1/2 cup bread crumbs, fine
  • 2-4 tbsp fresh parsley
  • Lemon wedges to serve
  • Crab Cake Salad Option:
  • 1 container mixed baby greens, chopped
  • 1/2 cucumber, diced
  • 1-1/2 c cherry tomatoes
  • Fresh dill
  • Fresh parsley
  • Lemon juice
  • S&P

Gluten-Free Option: Instead of wheat bread crumbs you can always grind up old-fashion oats in the blender or food processor. Or you can use gluten-free bread crumbs, or use either gluten-free rice cereal or gluten-free pretzels if you have them on hand and pulse in a food processor or blender until almost a powder.

Directions

    Garlic Horseradish Sauce:
  1. Combine all ingredients in a small bowl. Add salt and pepper if desired. Keep cold until ready to use.
  2. Crab Cakes:
  3. Heat 1 tbsp oil in a large skillet over medium heat. Add hearts of palm and sautee for 8-10 minutes or until browned. Stir occasionally. Set aside in mixing bowl.
  4. Heat 1 tbsp oil in the skillet over medium heat. Add onions and saute until translucent. Add garlic until fragrant. Remove from heat. Add to hearts of palm bowl with the raw celery and bell peppers.
  5. Add Old Bay Seasoning, mayo and bread crumbs. Let cool a few minutes or to room temperature and shape into patties. I usually make the patties the size of my palm since I can make the patties more dense and easier to cook.
  6. Add patties to skillet on medium heat and toast until both sides are browned. You can also put them in the oven and bake them for 5-10 minutes on each side.
  7. Crab Cake Salad Option:
  8. Top bowl of salad with 2-3 crab cakes and drizzle the garlic dill sauce on top.

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