Vegan “Crab” Cakes with Creamy Remoulade
Crispy outside, tender inside, seafood-style flavor, and a remoulade so good you will want to dip everything in it.
Equipment
- Large mixing bowl
- Small bowl (for flax egg)
- Cutting board + sharp knife
- Microplane or fine grater (for garlic and lemon zest)
- Food processor (optional, for pulsing hearts of palm)
- Paper towels or clean kitchen towel (for squeezing moisture)
- Measuring cups and spoons
- Sheet pan (for oven method)
- Cast iron skillet or nonstick skillet
- Spatula (thin spatula is best)
Ingredients
Remoulade Sauce (Makes about 1 cup)
- 1/2 cup vegan mayonnaise, Chosen Foods recommended
- 3 tbsp organic ketchup
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice, freshly squeezed
- 2 tsp white vinegar, or apple cider vinegar
- 2 tsp capers, minced
- 1 tbsp green onion, minced, green parts only
- 1 tbsp fresh dill, finely minced
- 1 tbsp fresh parsley, finely minced
- 1 clove garlic, small, grated (or 1/4 tsp garlic powder)
- 1/2 tsp Old Bay seasoning
- 1/4 tsp smoked paprika, optional
- 1/8 tsp cayenne, optional
- Black pepper to taste
Hearts of Palm “Crab” Cakes (4-cans batch)
- 4 cans 14 oz each, hearts of palm, drained very well
- 2 small shallots, minced
- 1 cup red bell pepper, minced very fine
- 2/3 cup green onion, thinly sliced
- 6 cloves garlic, minced
- 6 tsp Old Bay seasoning, for the mix
- 2 tsp Old Bay seasoning, for the coating
- 2 tsp lemon zest
- 2 tbsp lemon juice, freshly squeezed
- 2 sheets nori, crumbled very fine (add up to 2 more for stronger seafood flavor)
- 2/3 cup oat flour, or whole wheat flour
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 1/2 cups oat crumbs or breadcrumbs, divided (see instructions)
- 1/2 cup parsley, chopped, optional but delicious
- 1 tsp black pepper
- Avocado oil or olive oil for cooking
Instructions
- Make the Remoulade: Stir vegan mayo, ketchup, Dijon, lemon juice, vinegar, capers, green onion, dill, parsley, grated garlic, Old Bay, smoked paprika, cayenne, and black pepper until smooth. Chill 15 to 30 minutes so it thickens and tastes extra put-together.
- Make the Flax Egg: Mix ground flaxseed and water in a small bowl. Let it sit 5 to 10 minutes until gelled.
- Dry the Hearts of Palm Like You Mean It: Chop hearts of palm, then wrap in paper towels or a clean towel and squeeze out as much liquid as possible. This is the difference between crisp cakes and soft cakes.
- Get the “Crab” Texture: Optional but helpful, pulse the hearts of palm 3 to 6 quick pulses in a food processor to make flaky shreds. Do not turn it into paste.
- Mix the Flavor Base: In a large bowl, combine hearts of palm, shallots, bell pepper, green onion, garlic, 6 tsp Old Bay, lemon zest, lemon juice, nori, parsley (if using), and black pepper.
- Bind It Up: Add the flax egg and mix. Sprinkle in the oat flour and stir until evenly combined.
- Add Crumbs and Rest: Fold in 1 1/4 cups crumbs. Let the mixture sit 5 minutes so the crumbs hydrate. If it feels too wet after resting, add crumbs 2 tbsp at a time until it holds together when pressed.
- Shape with Confidence: Form into cakes and press firmly. Chill 20 to 30 minutes if you can, because it helps them hold their shape when flipping.
- Coat for the Crunch: Mix the remaining 1/4 cup crumbs with the remaining 2 tsp Old Bay. Lightly press the coating onto the outside of each cake.
- Pan-Fry to Golden: Heat a thin layer of oil in a skillet over medium heat. Cook 3 to 4 minutes per side until deep golden and crisp. Transfer to a rack or paper towels to rest for 2 minutes before serving.
- Oven + Quick Sear Option: Coat cakes first, then place on a parchment-lined sheet pan. Lightly brush or spray the tops with oil. Bake at 425°F for 10 to 12 minutes. Flip, lightly oil the new top, bake 8 to 10 minutes more. Finish with a 45 to 60 second sear per side in a hot cast iron skillet with a little oil.
- Serve It Up: Plate with a generous dollop of remoulade and a sprinkle of fresh herbs if you are feeling fancy.
Notes
- Moist crab cakes are all about moisture control: squeeze hearts of palm very dry, but do not over-process them into a puree.
- Letting the mixture rest 5 minutes before shaping is key, especially if you are using gluten-free crumbs that absorb fast.
- White vinegar tastes most “classic remoulade.” Apple cider vinegar is softer and a little fruitier.
- Nutrition is an estimate and will change based on how much oil is absorbed, the breadcrumb brand, and how much sauce you use per serving.