vegan ‘crab’ cakes.

I’m totally not vegan… I eat everything, but I do believe in the plant-based lifestyle.  These are the closest you can get to eating a real crab cake while still being 100% vegan.  Even if you aren’t vegan.. don’t knock it ’til you try it!  This is seriously a delicious recipe. Instead of crab, I used hearts of palm.  Shredding hearts of palm in a food processor gives you something that looks like crab meat.  I then added breadcrumbs made from gluten-free crackers and ground flaxseed, old bay seasoning, vegan mayo and dijon mustard.. fresh dill brought it all together!  Eat it alone, make into a sandwich, or add it to a salad – either way it’s so tasty.

Recipe: (makes 4 large cakes)

• 3 cans hearts of palm
• 1/4 cup ground flaxseed
• about 10 gluten-free crackers (I used Jillz Crackers)
• 3 Tablespoons vegan mayo (I used Sir Kensington’s)
• 1 Tablespoon Dijon mustard
• 1 Tablespoon Old Bay Seasoning
• 2 Tablespoons fresh dill, chopped
• salt & pepper to taste

Instructions:

1. Chop hearts of palm into 1-inch thick pieces and place them in a food processor.
2. Pulse until they are shredded, but not mushy.
3. Transfer to a colander and press as much liquid out of hearts of palm as you can.
4. Transfer hearts of palm to a large bowl.
5. Place crackers and flaxseed in a food processor and pulse until very fine.
6. Add crumbs to the hearts of palm
7. Add Old Bay seasoning, dijon mustard, vegan mayo, dill, salt and pepper.
8. Mix until combined and form into cakes.
9. Heat a skillet up to medium-high heat.
10. Brown cakes on both sides – cover while browning so the cakes warm through.
11. Once both sides are browned, they’re ready to eat!
12. Enjoy!