Madre Crab Cakes
 Serves |  Total Time |
|---|---|
| 4 | 7 minutes |
Ingredients
1 Tbsp olive oil
1 cup corn
2 tsp onion
2 tsp red bell pepper
1 cup shredded hearts of palm
3 Tbsp panko breadcrumbs
1.5 Tbsp vegan mayonnaise
1 Tbsp crushed nori
1 tsp parsley
0.5 tsp Old Bay seasoning
0.25 tsp mustard powder- 0.25 tsp salt
- 1 pinch pepper
- 0.5 cup Spicy Vegan Mayo
- 0.25 cup cilantro
some lemon wedges
Cookware
- 1 large nonstick pan
- 1 large bowl
- 1 large, deep nonstick or cast-iron pan
Instructions
Step 1
Make the crab cakes: In a large nonstick pan over medium-high heat, heat the olive oil. Add the corn, minced onion, and red bell pepper and cook until just tender, 5 minutes. Transfer the mixture to a food processor and pulse to form a coarse puree.
Step 2
In a large bowl, add the corn mixture, shredded hearts of palm, panko breadcrumbs, vegan mayonnaise, crushed nori, parsley, Old Bay seasoning, mustard powder, salt, and pepper. Stir gently to combine.
Step 3
On a large plate, place a generous layer of breadcrumbs. Line another plate or baking sheet with parchment. Using a 4-cup measure, scoop out portions of the crab cake mixture, flatten slightly with your hands, and dredge in the breadcrumbs. Place on the parchment-lined plate and repeat with the remaining mixture.
Step 4
In a large, deep nonstick or cast-iron pan over medium-high heat, add a thin layer of oil. When the oil is shimmering, working in batches if needed, fry the crab cakes until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining crab cakes.
Step 5
Serve: Top each crab cake with a tablespoon or two of the Spicy Vegan Mayo and sprinkle the cilantro on top. Serve with the lemon wedges.
Source
- The Gracias Madre Cookbook