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🦀 Madre Crab Cakes

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