Crispy, flavorful Maryland Style Vegan Crab Cakes! Taste so good, you won't believe they're vegan. Made with hearts of palm and topped with Garlic Dill Tahini
Author: Carrots and Flowers
Recipe type: Appetizer
Cuisine: Vegan
Serves: 8 cakes
Ingredients
3 tablespoons grapeseed oil, divided, plus more for frying
1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
¼ cup jicama, chopped fine
¼ cup diced green bell pepper
½ cup onion, chopped fine
2 teaspoons minced garlic
1 tablespoon plus 2 teaspoons Old Bay Seasoning, divided
1 cup whole wheat panko bread crumbs, divided
1 teaspoon cornstarch
1 tablespoon ground flax seed
2.5 tablespoons water
¼ cup vegan mayonnaise
Garlic Dill Tahini Sauce
⅓ cup vegan mayonnaise
¼ cup tahini
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
½ teaspoon minced garlic
sea salt and cracked pepper to taste
lemon wedges for serving
Instructions
Mix all ingredients for the Garlic Dill Tahini Sauce in a small bowl until thoroughly combined. Set aside. In a small dish, combine the ground flax seed with water to make a flax "egg." Stir well and set aside.
Heat 2 tablespoons of the grapeseed oil in a skillet over medium high heat. Sauté the hearts of palm for 8-10 minutes, until golden brown on all sides. Transfer the hearts of palm to another bowl to cool. Add the jicama and green pepper. Stir to combine.
Heat 1 tablespoon of oil. Sauté the onion for 2 minutes, until soft and translucent, stirring often. Add the garlic and sauté for another minute. Remove from heat and stir into the hearts of palm mixture. Add the flax "egg", ¼ cup of panko breadcrumbs. vegan mayo, cornstarch, and Old Bay seasoning. Mix well and let cool to room temperature, then shape the mixture into 5 large patties.
In a shallow bowl, mix ¾ cup panko breadcrumbs with 1 tablespoon Old Bay seasoning. Coat each patty in the breadcrumb mixture, then place them in the fridge to cool for 20 minutes.
Heat a large skillet over medium high heat, adding grapeseed oil to a depth of ½ an inch. Carefully place the patties in the skillet and cook until golden brown, about 2-3 minutes on each side. Watch closely to prevent burning. Transfer the vegan crab cakes to a plate lined with a paper towel to absorb any excess oil. Serve immediately with Garlic Dill Tahini Sauce and lemon wedges.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-crab-cakes-recipe/