Happy Weekend to you all! My last post featured the new recipe book from Kris Carr. I mentioned a fantastic recipe I tried from the book – the Vegan Crab Cakes and remoulade (aka sauce). My husband grew up in Florida, eating seafood all the time, so seafood is one of the things he misses the most on a plant-based diet. Luckily, these crab cakes are an amazing alternative. AND I got to try a new food – hearts of palm.
Vegan Crab Cakes and Remoulade
Adapted from Kris Carr’s “Crazy, Sexy, Kitchen”
Crab Cakes
2 tsp kelp flakes with sea salt
2 14-ounce cans hearts of palm
1/3 cup olive oil
¼ cup finely diced onion
¼ cup finely diced bell pepper (I used yellow)
3 tbsp Vegenaise/vegan mayonnaise
2 tsp old bay seasoning
1-2 tbsp nutritional yeast
2 tsp arrowroot or corn starch (to thicken)
Black pepper to taste
1 cup breadcrumbs (you can make your own by processing bread in food processor)
*The preparation is a bit lengthy, but definitely worth it (and not too difficult)
Drain and rinse hearts of palm. Process in a food processor until broken up slightly, but not blended thoroughly (it will look like crab meat). Heat oil in saute pan on medium heat. Saute onions and pepper for 5 minutes. Mix together kelp flakes with sea salt, 1 tsp Old Bay, Vegenaise, hearts of palm, onion, bell pepper, nutritional yeast, arrowroot/starch, and black pepper. Cover and refrigerate for 15-30 minutes.
Place breadcrumbs in a large bowl or plate. Scoop 1 tbsp of “crab meat” into bread crumbs. Cover with crumbs and transfer to pan. Repeat until all the mix is breaded and in the pan. Refrigerate for 30-60 minutes.
To cook: Heat olive oil in sauté pan. Place crab cakes in pan, cooking on each side until golden brown and crispy. You can set aside or keep warm in the oven until finished cooking all.
Remoulade
1 cup Vegenaise/vegan mayonnaise
1 tbsp ketchup
1 tbsp Dijon mustard
1 tsp hot sauce
1 tsp vegan Worcestershire sauce
1 tbsp lemon juice
Pinch of salt
2 tsp capers
2 tsp minced shallots
1 tsp dried parsley
2 tsp bell pepper
This part is nice and easy – place all ingredients in a blender and blend until incorporated (approximately 1 minute). The taste is similar to a Thousand Island Dressing.
Top crab cakes with remoulade. Serve with a side of mixed greens, also topped with the remoulade.
Enjoy! It’s well worth all the work 😉
Peace and love,
Jessi
