Imitations of the culinary kind have not always succeeded, especially in the vegetarian world where ‘fake meats’ of questionable look and taste are often spotted. There are many exceptions though and I love to outline them to my vegetarian and non-vegetarian friends, to inject some variety into the former’s diet, and to prove to the latter there are other and healthier ways to enjoy some of their favorite dishes.
These crabless cakes are a wonderful example as their taste and texture resemble so much the original, you could almost pass them for the real thing. Hearts of palm (which I adore!) look just like fresh crab meat when broken down into shreds and the use of Old Bay seasoning and mayo gives it that authentic seafood flavor.
Whether or not you enjoy crab (or can eat it), these tasty cakes are sure to win your heart and make any meal feel ‘beachy’. You can either make them small and serve them as an appetizer or serve a few alongside a salad or soup for a light main course. Either way, this quick vegetable dish will be a crowd pleaser.
Crabless Cakes with Hearts of Palm & Corn
Recipe from Food & Wine
Active time: 45 min
Total time: 45 min
Makes around 14 small cakes, enough for 4-5 main courses
1 tablespoon extra-virgin olive oil, plus more for frying
2 1/2 cups fresh corn kernels (cut from 4 ears of corn)
1/4 cup minced onion
1/4 cup minced green bell pepper
One 15-ounce can whole hearts of palm—drained, thinly sliced lengthwise and cut crosswise into 3/4-inch lengths
2 teaspoons Old Bay seasoning
2 tablespoons chopped flat-leaf parsley
1/4 cup vegan mayonnaise (or regular mayo)
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons plain dry bread crumbs, plus more for coating
Salt
Freshly ground pepper
In a nonstick skillet, heat the 1 tablespoon of oil. Add the corn, onion and bell pepper and cook over high heat until crisp-tender, 4 minutes. Scrape 1 cup of the mixture into a food processor and pulse to a coarse puree.
In a bowl, squeeze the hearts of palm to break them into shards. Add the puree and the remaining sautéed vegetables to the bowl, along with the Old Bay, parsley, mayonnaise, mustard and the 1/4 cup plus 2 tablespoons of bread crumbs. Season lightly with salt and pepper and stir until evenly moistened.
Line a baking sheet with parchment paper and fill a pie plate with bread crumbs. Scoop scant 1/4-cup mounds of the hearts of palm mixture into the bread crumbs and roll to coat.
Form the mounds into eighteen 2-inch cakes and transfer to the baking sheet. (Make Ahead: The formed, uncooked cakes can be covered and refrigerated overnight.)
Wipe out the nonstick skillet, then add a scant 1/8 inch of oil. Fry half of the cakes over moderate heat, turning once, until crispy, 2 minutes per side. Wipe out the skillet and add clean oil before frying the remaining cakes.
Serve the cakes hot with a green salad.
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