About the Recipe
Savor the flavors of the sea, without the seafood! Our Crabbyless Crab Cakes are a deliciously clever plant-based take on the traditional crab cake, made with tender hearts of palm and a zesty blend of spices. Grilled to golden perfection, these patties offer the same satisfying texture and savory flavor as the original, all while being kinder to the planet. Whether you’re a long-time vegan or just dipping your toes into plant-based eating, this Coolfood-approved recipe is sure to become a favorite at your table.
Ingredients
For the Crabbyless Crab Cake
1 can or jar of heart of palm, roughly dry weight of 8 oz.
1 1/2 tsp. vegetable oil
1/4 cup red pepper, diced
1/4 cup yellow onion, diced
1 clove of garlic, minced
2 Tbs. + 2 tsp. vegan mayonnaise
2 Tbs. JUST egg (plant-based egg alternative)
3/8 cup panko breadcrumbs, for mixing
2 tsp. nutritional yeast
1 1/2 tsp. Old Bay seasoning
1 1/2 tsp. soy sauce
1 1/2 tsp. olive oil
1/2 tsp tabasco
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
3/8 panko breadcrumbs, for coating
1 cup vegetable oil, for frying
For the Lexington Slaw
2 Tbs. of your favorite Carolina BBQ sauce
1/4 cup shredded cabbage
1/4 cup shredded carrot
Preparation
For the Lexington Slaw
Step 1
Combine all ingredients. Toss to coat.
Step 2
Cover and keep chilled until you're ready to serve.
For the Crabbyless Crab Cake
Step 1
Preheat your oven to 300 F.
Step 2
In a sauté pan over medium high heat, heat the first amount of vegetable oil. Add in your pepper, onion, and garlic. Sauté until tender-crisp, around 2 - 3 minutes. Set this aside in a large bowl in the fridge to chill until later.
Step 3
In a food processor, place your hearts of palm. Pulse until the mixture resembles flaked crab meat.
Step 4
In the large bowl with your pepper, onion, and garlic, add in the flaked hearts of palm, vegan mayonnaise, the first amount of breadcrumbs for mixing, vegan egg, nutritional yeast, Old Bay seasoning, soy sauce, olive oil, Tabasco sauce, salt, and pepper. Mix until well combined.
Step 5
Using a scoop that measures 1/3 cup, portion the mixture into 4 even balls. Press each portion into the second amount of breadcrumbs, flattening them to form patties roughly 2 1/2" thick. Make sure each cake is evenly coated in the breadcrumbs.
Step 6
In a pan over medium-high heat, heat your frying oil. Cook the cakes, flipping once, until golden brown, roughly 2 minutes on each side.
Step 7
Once you're done frying your cakes, they're ready to serve. Top with the Lexington slaw for a nice contrast to the cake.