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Vegan Crab Cakes

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Ingredients
  

  • “Crab” Cakes:
  • 1 can of hearts of palm
  • 1-2 tbsp vegan mayo
  • 2 tsp dijon mustard
  • 1 tbsp lemon juice
  • 2-3 tbsp panko bread crumbs or use a few crumbled up saltine crackers
  • 1 roasted pepper diced
  • 1 tbsp old bay
  • 1 tbsp nori Komi furikake seasoning
  • 2-3 tbsp Simply High Extracts Olive Oil or Butter
  • Breading:
  • 5 tbsp panko bread crumbs
  • 1 tbsp old bay seasoning
  • Remoulade:
  • 2 tbsp vegan mayo
  • 1 tbsp dijon mustard
  • 3 tsp ketchup
  • 3 tsp relish
  • 2 tsp lemon juice
  • 2 tsp cajun seasoning or smoked paprika

Instructions
 

  • Start by taking a fork and shred your hearts of palm. Shred it to your desire. I like to keep a few chunks. IT should resemble crab meat.
  • Mix all your “crab” cake ingredients together. Form into patties and cover with plastic wrap and let it set in the fridge for 30 minutes to a hour.
  • Meanwhile mix all of your remoulade ingredients together. As you all know I don’t measure much. So use this as a base and taste if you need more of something. Set in fridge and let those flavors come together.
  • Your patties should be nice and firm. Coat in panko and old bay breading. Using your choice of oil or vegan butter. Fry each side of your patties. About 2-3 minutes each side. Depending on how thick your patties are, cooking times very. You can also bake these in a 375 degree oven for 20-30 minutes. Flipping halfway thru. Be sure to spray your patties with a cooking spray before hand.
  • Serve these along side a salad and top with your remoulade, enjoy!