Crabless crab cakes
Chef
Chaz Hood
Hospital
Southampton Medical Center
Cook time
20 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
12 cans (28 ounces each) hearts of palm
6 cups chickpeas
4 tablespoons lemon juice
4 tablespoons Old Bay seasoning
2 tablespoons chives
2 tablespoons parsley
2 tablespoons onion powder
2 teaspoons coarse black pepper
1/2 teaspoon celery seed
2 tablespoons Worcestershire sauce
6 tablespoons mayonnaise
2 cups bread crumbs
6 cups chickpeas
4 tablespoons lemon juice
4 tablespoons Old Bay seasoning
2 tablespoons chives
2 tablespoons parsley
2 tablespoons onion powder
2 teaspoons coarse black pepper
1/2 teaspoon celery seed
2 tablespoons Worcestershire sauce
6 tablespoons mayonnaise
2 cups bread crumbs
preparation
Instructions
1. Drain and roughly blend hearts of palm until the texture mimics crab meat.
2. Blend chickpeas into a paste and add to the hearts of palm.
3. Add the remaining ingredients to the mixture and toss with your hands.
4. Grease a sheet pan and form cakes using a 4-ounce scoop. Cook in the oven for about 15 minutes at 375°F.
2. Blend chickpeas into a paste and add to the hearts of palm.
3. Add the remaining ingredients to the mixture and toss with your hands.
4. Grease a sheet pan and form cakes using a 4-ounce scoop. Cook in the oven for about 15 minutes at 375°F.
