These vegan crab cakes are 100% AMAZING!
And that creamy remoulade sauce??
Mmmm. So good.
They seriously taste like the crab cakes I remember from childhood trips to the Oregon Coast.
Make these for sure!!! You'll love 'em.
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- VEGAN CRAB CAKES -
Recipe inspired by Kris Carr
(serves 4)
Remoulade Sauce Ingredients:
1 c. vegan mayo
1 tbsp. ketchup
1 tbsp. dijon mustard
1 tsp. hot sauce
1 tsp. vegan worcestershire
juice from half a lemon
1 tbsp. capers
1/4 c. parsley, not chopped
1/4 c. red bell pepper, roughly chopped
2 tsp. minced shallot (or 1 tsp. onion powder)
salt and pepper, to taste
Directions:
Blend all ingredients until smooth and creamy.
Crab Cake Ingredients:
1 sheet of nori, toasted (or 2 tbsp. toasted nori flakes)
2, 14-oz cans hearts of palm (whole, not diced)
1/4 c. finely diced red onion
1/4 c. finely diced red bell pepper
2 tsp. old bay seasoning
3 tbsp. vegan mayo
1 tbsp. nutritional yeast (aka nooch)
2 tsp. cornstarch (or arrowroot powder)
sea salt and black pepper, to taste
1 c. Panko bread crumbs (use GF if needed)
Directions:
1. Toast nori sheet over electric burner and grind (if not using toasted nori flakes).
2. Drain the hearts of palm and press in a towel to dry.
3. Pulse the hearts of palm in a food processor gently, until it looks like crab meat.
4. Sauté the red onion and bell pepper in a little bit of vegetable broth or water until soft.
5. In a large bowl, combine hearts of palm, onion, bell pepper, mayo, 1 tsp. old bay seasoning, nori flakes, nutritional yeast, cornstarch or arrowroot powder, and salt & pepper to taste. Mix well. Cover and refrigerate for 30 mins.
6. Portion the chilled mix into small crab cakes.
7. Combine breadcrumbs with 1 tbsp. old bay seasoning. Coat the crab cakes with the breadcrumb mixture. Form and let sit in fridge for 1 hour.
8. On medium-high heat, sauté the crab cakes for 2-3 mins on each side in a couple tablespoons of oil. (see note for oil-free version)
9. Remove from pan and place on parchment paper.
10. Place finished crab cakes in a warm oven (~200F) until the rest are finished. Serve with the remoulade sauce, some fresh lemon and a sprinkle of fresh parsley.
Enjoy the shit outta these!
NOTE: If you want to make this recipe completely oil-free, then you can try baking the crab cakes in a 400F oven for around 15 minutes. FYI: I haven't tried baking these yet, so if you do, let me know how they turn out!
xx Kristen