Madre Crab Cakes¶
 Serves |
 Total Time |
|---|---|
| 4 | 7 minutes |
Ingredients¶
1 Tbsp (12 g) olive oil
1 cup (312 g) corn
2 tsp (4 g) onion
2 tsp (9 g) red bell pepper
1 cup (121 g) shredded hearts of palm
3 Tbsp (9 g) panko Breadcrumbs
1.5 Tbsp (21 g) vegan mayonnaise- 1 Tbsp (9 g) crushed nori
1 tsp parsley- 0.5 tsp (1 g) Old Bay seasoning
0.25 tsp mustard powder- 0.25 tsp salt
- 1 pinch pepper
- 0.5 cup (113 g) Spicy Vegan Mayo
- 0.25 cup (10 g) 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