Hearts of Baltimore Crab CakesPT15Mhttps://img3.recipesrun.com/201907/2019/1018/52/5/823275/300x200x90.jpg This vegan crab cake recipe is phenomenal. Crispy outside, soft inside, perfectly seasoned––what else could you want? Maryland crab cakes are traditionally oversized, thus these ones are pretty large. They're made with hearts of palm, bell pepper, onion, celery, and traditional seasonings. They're also gluten-free and you can use soy-free mayo to make them soy-free! Dip these heart of palm crab cakes in a delicious garlicky dill aïoli for the perfect veganized version of this classic dish. You have to try making this vegan crab cake recipe. You'll be so happy you did.6 servings
Ingredients:
Lemon wedges, to serve1 tbsp. Old Bay Seasoning1/2 cup gluten-free bread crumbs, or more1/4 cup vegan mayonnaise1 tsp. cornstarch2 tsp. Old Bay Seasoning2 tsp. minced garlic1/2 cup chopped onion1/4 cup diced red bell pepper1/4 cup chopped celery 1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat3 tbsp. grapeseed or safflower oil, divided, plus more for frying1 tsp. minced garlic1 tbsp. chopped fresh dill1 tbsp. fresh lemon juice1/2 cup vegan mayonnaise
This vegan crab cake recipe is phenomenal. Crispy outside, soft inside, perfectly seasoned––what else could you want? Maryland crab cakes are traditionally oversized, thus these ones are pretty large. They're made with hearts of palm, bell pepper, onion, celery, and traditional seasonings. They're also gluten-free and you can use soy-free mayo to make them soy-free! Dip these heart of palm crab cakes in a delicious garlicky dill aïoli for the perfect veganized version of this classic dish. You have to try making this vegan crab cake recipe. You'll be so happy you did.
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01
Information
Gradeeasy
Serving
6 servings
Calorie584 Kcal
Prep Time5 Mins
Cook Time10 Mins
Total Time15 Mins
02
Ingredients
For the Breading:
Lemon wedges, to serve
1 tbsp. Old Bay Seasoning
1/2 cup gluten-free bread crumbs, or more
For the Crab Cakes:
1/4 cup vegan mayonnaise
1 tsp. cornstarch
2 tsp. Old Bay Seasoning
2 tsp. minced garlic
1/2 cup chopped onion
1/4 cup diced red bell pepper
1/4 cup chopped celery
1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
3 tbsp. grapeseed or safflower oil, divided, plus more for frying
For the Garlicky Dill Aioli:
1 tsp. minced garlic
1 tbsp. chopped fresh dill
1 tbsp. fresh lemon juice
1/2 cup vegan mayonnaise
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03
Method
Step 1
To Make the Garlicky Aioli:
Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.
Step 2
To Make the Crab Cakes:
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.
Step 3
To Make the Crab Cakes:
Heat 1 tablespoon of the oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute.
Step 4
To Make the Crab Cakes:
Remove from the heat, add to the hearts of palm, and mix well. Add the Old Bay seasoning, cornstarch, and mayo.
Step 5
To Make the Crab Cakes:
Transfer the mixture to a mixing bowl and mix well. Set aside to cool to room temperature, then shape the mixture into four round patties.
Step 6
To Make the Breading:
In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and refrigerate for 20 minutes.
Step 7
To Make the Breading:
Heat about 3 tablespoons oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning.
Step 8
To Make the Breading:
Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot, topped with the aïoli, with lemon wedges on the side.
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