If there is a heaven, it involves this recipe in some shape or form. Yes, this recipe is long. Yes, this recipe takes some time. Yes, this recipe will knock your socks off. Seriously, one of the best things I have ever eaten. I told Toby that the next time I make this recipe I am going to double it. He said “Let’s triple it!” The “crab” cakes are very delicate, and they really want to fall apart, so you have to be gentle. I couldn’t find the nori, so I used kelp granules instead (they are pretty “fishy”). We all LOVED this recipe. Toby also said that this is the “crabbiest” vegetarian crab cake he has ever had, and that this one could fool a meat eater.
rating 10 (yep, I said it)
Hearts-of-Palm-Style Crab Cakes with Remoulade
(Crazy Sexy Kitchen, Kris Carr)
1 cup vegan mayonnaise
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 teaspoon hot sauce
1 teaspoon vegan Worcestershire sauce
1 tablespoon freshly squeezed lemon juice
.25 teaspoon sea salt
2 teaspoons minced capers
2 teaspoons minced shallot
1 teaspoon minced fresh parsley
2 teaspoons minced red bell pepper
1 sheet of nori, or 2 teaspoons toasted nori flakes (I used Kelp granules)
Two 14-ounce cans hearts of palm
.5 cup canola oil, more if needed
.25 cup finely diced red onion
.25 cup finely diced red bell pepper
3 tablespoons Vegenaise or other vegan mayonnaise
2 teaspoons Old Bay seasoning
1 tablespoon nutritional yeast flakes
2 teaspoons arrowroot or cornstarch
Sea salt and freshly ground black pepper, to taste
1 cup panko breadcrumbs
Place all rémoulade ingredients in a food processor or blender and blend on high for 1 minute. Set aside or store, covered, in the refrigerator for up to 1 week.
Prepare Crab Cakes:
Toast nori sheet by holding it with tongs and fanning it over a low gas flame or electric burner. Be careful not to let it burn. Turn the sheet frequently, so that it toasts evenly.
Grind the nori using a spice grinder or a coffee grinder that you use exclusively for spices. Break the nori into pieces, place it in the grinder, and pulse until powdered. Alternatively, crumble it as finely as you can with your hands or pulverize it with a mortar and pestle.
Drain the hearts of palm and press in a towel to dry them. In a food processor, pulse gently until it looks like the consistency of crabmeat.
Place a small sauté pan on medium heat. Add 1 teaspoon of oil and heat for 30 seconds, being careful not to let it smoke. Sauté the onion and bell pepper until soft, 3 to 5 minutes.
In a large bowl, combine the hearts of palm, onion, bell pepper, Vegenaise, 1 teaspoon Old Bay seasoning, nori flakes, nutritional yeast flakes, arrowroot or cornstarch, and salt and pepper. Mix until incorporated. Cover and refrigerate for 30 minutes.
Scoop with an ice cream scoop or a large tablespoon to portion into small cakes. Combine breadcrumbs with 1 teaspoon Old Bay seasoning. Coat the small cakes with breadcrumbs. Form and let sit in the refrigerator for 1 hour or until firm.
Cook Crab Cakes: Place a sauté pan on medium-high heat. Add some canola oil and heat for 2 minutes. Working in batches, sauté the cakes (make certain that the oil comes about half- way up the sides of the cakes) until browned on both sides and heated through, 2 to 3 minutes on each side.
Remove the cakes to a baking sheet lined with parchment paper and place in a warm oven (200F) until you finish all of the cakes.
Serve: Place the cakes on a plate and garnish with Rémoulade.