Jumbo Vegan Lump Crab Cake
I have been missing the flavor of seafood so much lately! During my transition to a fully plant based diet I spent a number of years as a pescatarian. I've found that hearts of palm is a great stand in for seafood. The texture and ability to take on the umami flavor makes it the perfect substitute for a number of seafood dishes.
I shred the hearts of palm in this recipe to take on the texture and appearance of lump crab. It doesn't have to be perfect! As you can see in my youtube video all of the shredding is done with a fork. I used canned hearts of palm and simply drained them before use. Not too much prep is required as all!
With all of my recipes I season to taste and adjust. I will provide some measurement suggestions for a few items, but, feel free to flavor to your liking! Mustard is needed for this dish, preferably dijon. If you want to amp it up a bit you can make a honey dijon with a little bit of agave. Simply mix a bit of agave, plant based honey, or maple syrup and dijon to prepare; or, if you aren't a strict vegan just use honey dijon. This is a judgement free zone okay!
Let's get into this.
1 Can Hearts of Palm, drained and shredded
1 Serving Vegan Egg, I used this powdered egg
1/4 Cup Vegan Mayo
1 TBSP Fresh Herbs Mix (Parsley, Oregano)
1/2 TSP Fresh Dill, plus more for garnish
2-3 TSP Dijon Mustard (I used "honey" dijon, see opening notes)
2 TSP Vegan Worcestershire
1/2-1 1/2 TBSP Old Bay
Juice 1/2 Lemon
Salt to Taste
Pepper to taste
3/4-1 Cup Saltines, crushed
1/2-1 4g pack of seaweed sheets, crushed
Vegan butter for garnish
Pre-heat the oven to 425 degrees.
Drain and shred your hearts of palm so that they take on the appearance of lump crab. Combine all ingredients in a large bowl and mix until well combined.
Shape into jumbo lump crab cakes and place on a greased rimmed baking sheet. I greased my baking sheet with vegan butter.
Bake until crisp. For a bit of extra crispness I hit these with a light broil before removing them from the oven. I topped them with melted vegan butter, lemon juice, and dill.
