VEGAN CRAB CAKES (CRABLESS CAKES) WITH DILL REMOULADE
Author: Eatfigsnotpigs/Photo credit to eatfigsnotpigs.com
People often ask Ashlee and I if transitioning to a vegan diet was hard, and to be frank, it really wasn’t. Obviously, the first couple of weeks of transitioning was a bit rocky, but all in all, it was fairly easy for us.
Ingredients
Dill Remoulade
¾ cup vegan mayonnaise
½ cup ketchup
3 TBS dijon mustard
1½ TBS fresh dill, finely minced
1 TBS fresh parsley, minced
1 green onion, minced (green parts only)
2 tsp white vinegar
½ tsp capers, minced
Crabless Cakes
2 TBS olive oli
Canola oil, for frying
2 - 14 oz cans whole hearts of palm, drained
1 green onion, minced (white part included)
⅓ cup red bell pepper, diced
1 shallot, diced
2-3 garlic cloves, minced
1 TBS Old Bay seasoning
1 tsp Slap Ya Mama seasoning (hot), optional
1½ cups panko bread crumbs
1 cup unsweetened, unflavored almond milk
1 cup flour, divided
Instructions
Dill Remoulade
In a bowl, mix all ingredients until they are thoroughly combined
Place in a covered container and set in the refrigerator while you make the crabless cakes
Crabless Cakes
In a saute pan on medium heat, add 2 tablespoons olive oil
Once the oil is hot, add shallot. Saute for one minute. Add hearts of palm and begin to mash with a potato masher or the back of a fork. Cook mashed hearts of palm on medium heat for about 2-3 minutes
Add green onion, bell pepper, garlic, Old Bay, and Slap Ya Mama seasoning. Mix to combine. Cook for an additional 3-5 minutes
Remove mixture from heat and let cool about 10-15 minutes
Once the mixture is cool enough to handle, add ¼ cup flour and mix to combine thoroughly
With ¼ cup of the crabless mixture, form crabless cakes with your hands
Transfer the crabless cakes to a parchment paper lined tray
Once you have formed all your crabless cakes, set them in the freezer to solidify just a bit, about 15-20 minutes
While you're crabless cakes are in the freezer, set up your dredge and frying stations
In a shallow bowl, add flour. In another, add almond milk. In a third shallow bowl, add panko bread crumbs
Once you're crabless cakes have solidified in the freezer for a few minutes, you can begin to bread them
Place each crabless cake in the flour, then the almond milk, then the panko bread crumbs. Be sure to coat each cake evenly and thoroughly with each coating. Continue until all the crab;ess cakes are coated
In a frying pan on medium-high heat, add enough canola oil to cover an inch of the pan from the bottom
Once the oil is at 325 degree F, fry each crabless cake for about 6-8 minutes or until golden brown and crispy, flipping halfway through
Serve warm with dill remoulade and atop a bed of greens (optional)
ENJOY
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/vegan-crab-cakes-crabless-cakes-with-dill-remoulade/