Maryland-style vegan crab cake
Chef
George Mandakas
Hospital
NYU Langone Health
Recipe type
Plant-based
Image
ingredients
Ingredients
1 quart JUST Egg vegan liquid egg or 4 ounces powdered egg replacer mixed with 2 cups water
24 pounds hearts of palm, drained and chopped
2 cups sunflower, grapeseed, or other neutral oil
4 pounds minced red pepper
4 pounds minced onion
3 pounds minced parsley
1 cup minced garlic
2 quarts vegan mayo
2 cups Dijon mustard
6 pounds rice panko (for binder)
2 cups nutritional yeast
8 sheets nori, minced fine or 2 cups dulse, finely chopped
1 quart garbanzo beans, drained and pureed, or 1 cup chickpea flour
1 cup Old Bay seasoning
1 cup tamari sauce or gluten-free soy sauce
1 cup olive oil
1 cup hot sauce
1/4 cup salt
1/4 cup black pepper
Seasoned rice panko (for dredge)
24 pounds hearts of palm, drained and chopped
2 cups sunflower, grapeseed, or other neutral oil
4 pounds minced red pepper
4 pounds minced onion
3 pounds minced parsley
1 cup minced garlic
2 quarts vegan mayo
2 cups Dijon mustard
6 pounds rice panko (for binder)
2 cups nutritional yeast
8 sheets nori, minced fine or 2 cups dulse, finely chopped
1 quart garbanzo beans, drained and pureed, or 1 cup chickpea flour
1 cup Old Bay seasoning
1 cup tamari sauce or gluten-free soy sauce
1 cup olive oil
1 cup hot sauce
1/4 cup salt
1/4 cup black pepper
Seasoned rice panko (for dredge)
preparation
Instructions
1. Measure out JUST Egg and reserve until needed, or combine egg replacer and water, mix well.
2. Pulse hearts of palm in a Robot Coupe until the texture resembles flaked crab meat.
3. Using neutral oil, sauté peppers, onions, and garlic until tender, then chill.
4. Combine the chilled vegetable mixture, flaked hearts of palm, garlic, JUST Egg (or egg replacer mixture), vegan mayo, Dijon mustard, the first amount of panko, nutritional yeast, nori, garbanzo bean puree (or chickpea flour), Old Bay, tamari sauce, the second amount of oil, hot sauce, salt, and pepper. Mix well.
5. Scoop out 5-ounce portions, press into patty shape, and coat all sides with seasoned panko crumbs. Hold chilled on a parchment-lined sheet pan until ready to cook.
6. On a well-oiled flat top griddle, sear both sides over medium heat until browned, about 2 to 3 minutes per side.
7. Place on a parchment-lined baking tray and finish cooking at 360°F for 8 minutes.
8. Hot hold until service.
2. Pulse hearts of palm in a Robot Coupe until the texture resembles flaked crab meat.
3. Using neutral oil, sauté peppers, onions, and garlic until tender, then chill.
4. Combine the chilled vegetable mixture, flaked hearts of palm, garlic, JUST Egg (or egg replacer mixture), vegan mayo, Dijon mustard, the first amount of panko, nutritional yeast, nori, garbanzo bean puree (or chickpea flour), Old Bay, tamari sauce, the second amount of oil, hot sauce, salt, and pepper. Mix well.
5. Scoop out 5-ounce portions, press into patty shape, and coat all sides with seasoned panko crumbs. Hold chilled on a parchment-lined sheet pan until ready to cook.
6. On a well-oiled flat top griddle, sear both sides over medium heat until browned, about 2 to 3 minutes per side.
7. Place on a parchment-lined baking tray and finish cooking at 360°F for 8 minutes.
8. Hot hold until service.
