Vegan Crab Cakes (Crabless Cakes) with Dill Remoulade

Step 1

In a bowl, mix all ingredients until they are thoroughly combined

Step 2

Place in a covered container and set in the refrigerator while you make the crabless cakes

Step 3

In a saute pan on medium heat, add 2 tablespoons olive oil

Step 4

Once the oil is hot, add shallot. Saute for one minute. Add hearts of palm and begin to mash with a potato masher or the back of a fork. Cook mashed hearts of palm on medium heat for about 2-3 minutes

Step 5

Add green onion, bell pepper, garlic, Old Bay, and Slap Ya Mama seasoning. Mix to combine. Cook for an additional 3-5 minutes

Step 6

Remove mixture from heat and let cool about 10-15 minutes

Step 7

Once the mixture is cool enough to handle, add ¼ cup flour and mix to combine thoroughly

Step 8

With ¼ cup of the crabless mixture, form crabless cakes with your hands

Step 9

Transfer the crabless cakes to a parchment paper lined tray

Step 10

Once you have formed all your crabless cakes, set them in the freezer to solidify just a bit, about 15-20 minutes

Step 11

While you're crabless cakes are in the freezer, set up your dredge and frying stations

Step 12

In a shallow bowl, add flour. In another, add almond milk. In a third shallow bowl, add panko bread crumbs

Step 13

Once you're crabless cakes have solidified in the freezer for a few minutes, you can begin to bread them

Step 14

Place each crabless cake in the flour, then the almond milk, then the panko bread crumbs. Be sure to coat each cake evenly and thoroughly with each coating. Continue until all the crab;ess cakes are coated

Step 15

In a frying pan on medium-high heat, add enough canola oil to cover an inch of the pan from the bottom

Step 16

Once the oil is at 325 degree F, fry each crabless cake for about 6-8 minutes or until golden brown and crispy, flipping halfway through

Step 17

Serve warm with dill remoulade and atop a bed of greens (optional)

Step 18

ENJOY