Crabless Crab Cake
Chef
Gil McKnight
Hospital
Novant Matthews Hospital
Prep time
20–30 minutes
Cook time
5 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
4 (14-ounce) cans heart of palm
2 cups panko breadcrumbs
1 cup vegan mayonnaise
2 tablespoons Dijon mustard
2 tablespoons Old Bay seasoning
½ cup parsley
1 cup celery
½ cup red bell pepper
½ cup green onion
2 tablespoons lemon juice
½ cup olive oil
¼ cup aquafaba
½ cup vegan mayonnaise
1 tablespoon dill
½ teaspoon turmeric
1 teaspoon Dijon mustard
1 teaspoon lemon juice
¼ teaspoon garlic powder
Salt and black pepper
2 cups panko breadcrumbs
1 cup vegan mayonnaise
2 tablespoons Dijon mustard
2 tablespoons Old Bay seasoning
½ cup parsley
1 cup celery
½ cup red bell pepper
½ cup green onion
2 tablespoons lemon juice
½ cup olive oil
¼ cup aquafaba
½ cup vegan mayonnaise
1 tablespoon dill
½ teaspoon turmeric
1 teaspoon Dijon mustard
1 teaspoon lemon juice
¼ teaspoon garlic powder
Salt and black pepper
preparation
Instructions
1. Combine heart of palm and vegetables in bowl.
2. Add mayonnaise, mustard, lemon juice, and seasoning. Mix well.
3. Fold in breadcrumbs until mixture holds together.
4. Form into 2–3-inch patties and refrigerate 15–20 minutes.
5. Pan-fry 3–4 minutes per side until golden brown.
6. Whisk remoulade ingredients until smooth and refrigerate before serving.
2. Add mayonnaise, mustard, lemon juice, and seasoning. Mix well.
3. Fold in breadcrumbs until mixture holds together.
4. Form into 2–3-inch patties and refrigerate 15–20 minutes.
5. Pan-fry 3–4 minutes per side until golden brown.
6. Whisk remoulade ingredients until smooth and refrigerate before serving.
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