Crabless Crab Cakes
These golden and flaky crabless crab cakes use hearts of palm and artichoke hearts to create a stunning plant-based appetizer that is perfectly paired with a zesty remoulade!
Servings: 8 Crab Cakes
Equipment
- Mixing Bowls
- Baking Sheet
- Large Cast Iron Skillet or Large Skillet
Ingredients
Remoulade
- ½ cup Plant-Based Mayo Try my Tofu Mayo*
- ¼ cup Ketchup Try using my Ketchup**
- 2 tbsp Dijon Mustard
- 1 tbsp Fresh Dill Minced
- 1 tbsp Fresh Parsley Minced
- 1 tbsp Green Onion Green parts only, Minced
- 2 tsp White Vinegar
- ½ tsp Capers Minced
Crabless Cakes
- 1 14 oz can Heart of Palm Drained and dried
- 1 14 oz can Artichoke Hearts Drained and dried
- 1 Shallot Minced
- 4 cloves Garlic Minced
- ½ cup Red Bell Pepper Minced
- ⅓ cup Green Onions Thinly sliced
- 1 tbso Capers Minced
- 1 tbsp Fresh Dill Minced
- 1 tbsp Lemon Juice About the juice of ½ a lemon
- 1 tsp Caper Brine
- 1 tbsp Plant-Based Mayo Try my Tofu Mayo*
- ½ tsp Sea Salt
- 5 tsp Old Bay Seasoning Divided
- ¼ cup All-Purpose Flour, or 1:1 Gluten-Free Flour
- 1 cup Panko Breadcrumbs Gluten-Free if needed
- Canola Oil or Avocado Oil For frying
- Fresh Chives Optional, minced, for serving
- Lemon Wedges Optional, for Serving
Instructions
- For the remoulade, mix all ingredients until they are thoroughly combined. Taste and adjust seasonings, if necessary. Place the mixture in a covered container and set it in the refrigerator while you prepare the crabless cakes.
- For the crabless cakes, place the hearts of palm into a large bowl and mash with a potato masher or the back of a fork, until a crab-like texture forms. If the hearts of palm seem too firm to mash by hand, you may have to quickly pulse them in a food processor for 10 to 20 seconds. Next, add in your minced artichoke hearts, shallot, bell pepper, green onion, garlic, lemon juice, caper brine, mayo, salt, and 3 tsp of the Old Bay Seasoning. Sprinkle the mixture with the flour and mix well to thoroughly combine.
- Next, place the panko breadcrumbs and remaining 2 tsp Old Bay seasoning in a shallow bowl, whisking to combine.
- Scoop out ⅓ cup of crab cake mixture, and using your hands, form evenly shaped ‘crab’ cakes. Gently coat each of the crab cakes in the panko breadcrumbs.
- Transfer each crab cake to a parchment paper-lined baking sheet and place in the refrigerator for an hour to solidify.
- About 10 minutes before removing the ‘crab’ cakes from the refrigerator, place an inch of oil in a large saute pan over medium heat.
- Pan Frying: Place the cast-iron skillet over medium-high heat. Once hot, add the oil. Once the oil is hot, fry each crab cake for about 6 to 8 minutes, or until golden brown and crispy, flipping halfway through. Transfer to a paper-towel-lined plate to drain excess oil.
- Air Fryer: Preheat the air fryer to 375℉. Spray both sides of the crab cakes with cooking spray to prevent sticking and promote browning. Place the crab cakes in the air fryer basket in a single layer, without overcrowding, and cook for 15 to 20 minutes, until browned. The time will depend on the power of the airfryer used. Make sure to start checking the cakes after about 12 or 15 minutes.
- Serve immediately with dill remoulade, chives, lemon wedges, and enjoy!
- Storage Instructions: Store uncooked or cooked patties in an airtight container in the refrigerator for up to 3 days. If you are stacking them, place a piece of parchment paper between each cake to keep the breading intact.
- Reheating Instructions: To maintain the crispy exterior, reheat your cakes in a skillet over medium heat for 2 minutes per side. You can also use an air fryer at 375°F for 4 minutes to restore that perfect, just-fried crunch without extra oil.