Inspired by the Maryland-Style Crab Cake Recipe on page 44 of Jenn Segal's new cookbook Once Upon A Chef, this plant-based version really hits it out of the park!
Prep Time 15minutes
Cook Time 15minutes
Resting Time 1hour
Total Time 30minutes
Servings 12Mini Crab Cakes
For The Crab Cakes
2TablespoonsGround Flax Seeds
1Pound Hearts of PalmDrained and cut into 1/2 - 1/4 inch dice.
1TeaspoonOld Bay Seasoning
1TablespoonsParsleyFresh, and Roughly Chopped
1/2CupPanko Bread Crumbs
For The Tartar Sauce
2TablespoonsDill PicklesFinely Chopped
1TablespoonRed OnionFresh, Minced
1 1/2TablespoonsLemon Juice
1/4TeaspoonBlack PepperFreshly Cracked
In a small bowl, mix the ground flax seeds and water. Mix well, and set aside.
To a large bowl, add the diced hearts of palm, Vegenaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, celery, parsley, and flax mixture. Mix well.
Add in the Panko bread crumbs, and gently fold until everything is incorporated.
Using a 1/4 cup scoop, scoop the mixture, and shape into round patties, about 1/2 inch thick. Place on a cookie sheet, and repeat until no more mixture remains. Cover, and refrigerate for one hour. This allows the mixture to set well, so the cakes don't fall apart while frying.
While the patties rest in the refrigerator, make the tartar sauce. Add all ingredients in a medium sized bowl, and mix well. Transfer to a serving dish, cover with plastic wrap, and chill in the refrigerator until ready to use.
Preheat a large skillet over medium heat, and coat with the oil. Place the cakes in the pan, and fry until golden brown on each side, about 3-5 minutes.
Serve the vegan crab cakes warm, with the tartar sauce.
As an alternate serving suggestion, you can dollop some tartar sauce on a plate, and top with the cake. Use a parsley leaf as a garnish!