Hearts of Palm Crab Cakes

Hearts of Palm Crab Cake Sliders

If you’re a beginner to hearts of palm this recipe is perfect for you.

Hearts of Palm is used in many plant-based seafood style recipes because the texture lends itself to flaky fish or shellfish. It has a very mild flavor so can be seasoned to taste like seafood quite easily.

This is one of the easiest and most cost effective crab cake recipes around. Simply mix your ingredients and pan fry your cakes. Each crab cake is packed with peppers, celery and more.

They’re great for appetizers or a quick dinner. Classy enough for holidays and simple enough for a quick week night meal. Dress them up or down, its all up to you.

Ingredients:

1 Can Hearts of Palm

1 Celery stalk chopped

1/4 cup Green Bell peppers chopped

1/4 cup Red Bell peppers chopped

2 tbsp Vegen mayonnaise

2 tbsp Just Egg vegan eggs

1 tbsp Dijon Mustard

2.5 cups Panko Bread Crumbs

1 tsp Old Bay Seasoning

2 tbsp Furikake Japanese Seasoning

3 tbsp grapeseed oil

On medium heat add 1 tbsp grapeseed oil to a skillet. Drain water from hearts of palm and add it to a bowl. Use your hand or potato masher to break up hearts of palm, similar to the look of clumps of crab meat. Add the hearts of palm, bell peppers and celery to skillet. Cook until peppers are slightly soft about 5 minutes. Add furikake and combine. Remove from heat and set aside to cool down. Can be placed in the refrigerator for faster cooling.

In a bowl add the panko bread crumbs, old bay, dijon mustard, just egg, and vegan mayonnaise. Add the cooled down heart of palm mixture. Combine all the ingredients.

On Medium heat, add 2 tbsp of grapeseed oil to a heated skillet. Select desired amount of mixture. Create a round patty. Place patty in the skillet. Brown on both sides. Be gentle when flipping your crab cake.

Enjoy!

Makes 6-8 patties