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Hearts of Baltimore Crab Cakes

Cookbook

The Lusty Vegan

Published by Vegan Heritage Press, LLC

Hearts of Baltimore Crab Cakes
This image courtesy of Geoff Souder

Maryland crab cakes are traditionally oversized, and I wanted to recreate them using hearts of palm and traditional seasonings. I make them gluten-free and pair them with a garlicky dill aïoli. I don't know if it's spot on, but from what I hear, it's pretty darn close. Use a soy-free mayo to make this soy-free. 

Serves2

Preparation Time10 min

Cooking Time10 min

Cooking MethodPan-frying, Sauteeing

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCooking for a date

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Lactose-free, Peanut Free, Vegan, Vegetarian

Five Ingredients or LessYes

MealDinner, Lunch

Taste and TextureHot & Spicy, Savory

Ingredients

  • 1/2 cup vegan mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon minced garlic
  • 3 tablespoons grapeseed or safflower oil, divided, plus more for frying
  • 1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
  • 1/4 cup chopped celery
  • 1/4 cup diced red bell pepper
  • 1/2 cup chopped onion
  • 2 teaspoons minced garlic
  • 2 teaspoons Old Bay Seasoning
  • 1 teaspoon cornstarch
  • 1/4 cup vegan mayonnaise
  • 1/2 cup gluten-free bread crumbs, or more
  • 1 tablespoon Old Bay Seasoning
  • Lemon wedges, to serve

Instructions

  1. Garlicky Dill Aïoli: Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.

  2. Crab Cakes: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.

  3. Heat 1 tablespoon of the oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute. Remove from the heat, add to the hearts of palm, and mix well. Add the Old Bay seasoning, cornstarch, and mayo.

  4. Transfer the mixture to a mixing bowl and mix well. Set aside to cool to room temperature, then shape the mixture into four round patties.

  5. Breading: In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and refrigerate for 20 minutes.

  6. Heat about 3 tablespoons oil in a medium skillet over medium- high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot, topped with the aïoli, with lemon wedges on the side.

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