Vegan "Crab" Cakes

(Comments)

Parties frome are all about the food. I'm not big on huge gatherings anymore, but I love any excuse to make food for anyone. The best part for me is being in the kitchne all day and then seeing people enjoy it all. What can I say, I love feeding people vegan food so that they can see that it's not all salads and carrot sticks. Although, I do love me a nice fresh crisp carrot.

This recipe is one of the best party finger recipes I have made. It mimicks crab cakes, but is different enough to not just be a mock-meat. Its made with hearts of palm, one of my new favorite ingredients. You'll be seeing more of it soon.

They come together pretty fast and easy and bake very nicley, no need for frying messes here! The ingredients are relatively easy to find. In most traditionnal recipes it call for old bay seasoning, which went to at least 7 stores to find with no luck. I found a "seafood" seasoning instead that did the job perfectly. It was a bit high in salt for my tastes, so I will be making my own after the move.

Now I just want to make these for dinner...

Vegan Crab Cakes A delicious appetizer or snack, these little bites are made with hearts of palm, carrots and gluten free breadcrumbs. Portions

4 Difficulty

Medium Prep Time

15 Minutes Cooking Time

30 Minutes Ingredients: 1 can hearts of palm

1/2 cup carrot pulp - or 2 medium carrots

3/4 cup breadcrumbs - gluten free

1/2 cup tofu mayo

1 Tbsp seafood seasoning

1 Tbsp dijon mustard

2 stalk green onion - sliced Directions: Pre-heat oven to 400F

In a food processor, shred the hearts of palm with 2-3 pulse bursts. You want to keep lost of texture so don't over do it. Dump into a large bowl. If using whole carrots and not pulp, process them in the food processor until finely chopped. Add to the bowl.

Add all other ingredients to the bowl and mix well. If too dry, add liquid. If too wet, add breadcrumbs.

Shape into small patties and place on a parchment paper lined baking sheet. Bake on each side for about 15 minutes.

Serve with Tartar sauce (I made it with the same Tofu Mayo and relish)

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