Crabby Cakes: Vegan for Father's Day

When I decided to adopt a vegetarian diet, it was never a question if I would remain pescatarian. Eating fish or other seafood was not an issue for me; I just never cared much for it. The rest of my family, on the other hand, have always been very ardent crab eaters, including every furry feline that's ever lived with us.

Since it is Father's Day, I thought I would post a "dad" type recipe. With my dad and his love for crabs in mind, I thought I'd spare a few long legged sea creatures by creating a vegan crab cake recipe.  

Inspired by a recent visit to Mohawk Bend, a local restaurant and bar with an expansive menu (most of which is vegan, unless otherwise indicated), I decided to make my crab cakes using hearts of palm.  I haven't had a chance to yet try Mohawk Bend's vegan crab cakes, but I loved the idea of replacing the crab with hearts of palm. First, I love hearts of palm. Second, when you process the palm, it resembles the flaky texture of crab meat. 

Of course, no vegan crab cake would be complete without a spicy remoulade to top it. 

For the recipes, I used a homemade raw vegan mayo, but you may use your favorite brand of vegan mayo. On rare occasions that I do purchase vegan mayo, I prefer Follow Your Heart Vegenaise.  I made the crabby cakes and remoulade gluten free and soy free. 

Crabby Cakes

Ingredients  

1 - 14 ounce jar or can hearts of palm
2 Tablespoons shallot, small diced 
1/2 Cup bell pepper, small diced 
1 large clove garlic, minced 
2 green onions, thinly sliced, white part included 
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 teaspoon smoked paprika
1 Tablespoon nutritional yeast, optional for added flavor
1/2 teaspoon kelp powder
1/8 teaspoon white pepper
dash cayenne, to taste
2 Tablespoons fresh parsley, minced
1/2 Tablespoon arrowroot
2 Tablespoons vegan mayo
1/2 Cup - 3/4 Cup almond flour (or fine breadcrumbs), plus more for coating

salt and black pepper, to taste 

olive oil for cooking 

Directions 

1. Add hearts of palm to the bowl of a food processor and process until they take on a flaky texture. If you do not have a food processor, mince with a knife.  Set aside in a large bowl. 

2. In a medium pan, saute pepper and shallot in about a teaspoon of olive oil for about 3 minutes, until softened. Add garlic and green onion and saute another minute or two, until fragrant. 

3. Add vegetable mixture to bowl with hearts of palm, along with remaining ingredients, except for almond flour. Stir until well combined. Fold in almond flour a little at a time until mixture starts to stiffen and you can form it into a patty. Mixture should be slightly wet. 

4. Form into patties about 2 to 3 inches in diameter (about 1/4 Cup of the mixture for each). Coat the patties lightly in almond flour. 

5. Heat a couple of teaspoons of olive oil in a medium skillet (or use olive oil spray), over medium low heat. When oil is heated, add as many patties as you can without overcrowding the pan. Cook for two to three minutes on each side, until firm and lightly browned.  Crabby cakes will firm more when they start to cool.  Serve with remoulade sauce and enjoy! 

Makes about 9 patties. 

Remoulade Sauce
Ingredients 

1/4 Cup mayo
1 teaspoon capers, minced
1/2 teaspoon onion powder
1 teaspoon Siracha 
dash cayenne
1 Tablespoon parsley, minced
1 teaspoon Worcester sauce
1/2 Tablespoon lemon juice
1/4 teaspoon Dijon 
salt & pepper to taste

Directions 

1. Combine all ingredients in a small bowl and stir until well combined. Taste and adjust seasoning and spice if necessary.