Mock Crab Cakes
Prep and Cook Time: 45 minutes
Ingredients
- 2 tbs avocado oil
- 1 rib of celery (finely chopped)
- ¼ cup bell peppers (finely diced)
- 15 oz garbanzo beans (1/2 cup reserved garbanzo bean liquid)
- 28 oz of hearts of palm (drained and cut into ¼ size chunks)
- 1 tsp celery seed
- 2 tsp granulated garlic
- ½ tsp onion powder
- 1/4 cup green onion sliced
- 1 tsp kelp granules
- 2 tbs Old Bay Seasoning
- 1 tsp dijon mustard
- 1 tbs flat parsley (chopped)
- 2 tsp lemon juice
- ¼ cup earth balance
- ½ tsp sea salt
- 1 ½ cups breadcrumbs (panko or regular)
- ¼ cup avocado or peanut oil
Equipment Needed
- Large sauté pan
- Medium sauté pan
- Food processor
- Large mixing bowl
- Medium bowl
- Baking sheet
Preparation Instructions
- Step 1: Heat oil in a medium size sauté pan on moderate to low heat
- Step 2: Add celery and bell peppers. Cook for 2 to 3 minutes before turning off the heat and setting aside
- Step 3: Add the garbanzo beans to your food processor and pulse breaking it down to a rustic paste. Add some of the liquid from the garbanzo beans, as needed, to get to paste like consistency
- Step 4: Add in the hearts of palm to your food processor and pulse together, combing the two and breaking down the hearts of palm. Keep in mind, you want a crab like consistency, so don’t over pulse. You can also do this manually, just use a fork or your hands to shred everything up. Set aside
- Step 5: Move garbanzo and hearts of palm to a large mixing bowl. Add to the bowl your sautéed celery, peppers, celery seed, granulated garlic, onion powder, green onion, kelp granules and Old Bay seasoning. Mix together with your hands
- Step 6: Once thoroughly mixed, taste the mixture and adjust seasoning, if needed
- Step 7: Add mustard, lemon juice and earth balance. Gently mix everything together
- Step 8: Place panko breadcrumbs in a medium size bowl. Using an ice cream scoop, scoop out a ball of the mixture and roll the ball in breadcrumbs. Start to flatten the ball as you roll it to begin making it look like a crab cake
- Step 9: Place on a baking sheet with parchment paper. Repeat until you have used all of the mixture
- Step 10: Place in the frigerated for 1 hour or freezer for 30 minutes. These cakes are delicate to the touch because they have no filler. Chilling the cakes will allow them to firm up some
- Step 11: Heat avocado oil in a medium to large sauté pan over moderate heat
- Step 12: Place one cake at a time in the oil, keeping space in between the cakes (do not over crowd the pan). Cook for two to three minutes or until you start to see the sides browning
- Step 13: Gently flip the cakes over and cook for two to three minutes. Remove from the pan and serve
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