A large number of you may definitely know this, however I experienced childhood in the South. There, remoulade is life. Since crab cakes are so suggestive of southern cooking, I chose to combine my vegetarian crab cakes with a dill remoulade. The result? A match made in veggie lover crab cake paradise.
We make our vegetarian crab cakes with hearts of palm and prepared it was Old Bay. Joined with a couple of more fixings and our flavorful remoulade, you have yourself a veggie lover crab-less cake that is shockingly like the genuine article.
We trust you folks love the formula for our veggie lover crab cakes as much as we do! In the event that you attempt it, snap a picture and transfer it to Instagram! Make certain to label us at Eat_Figs_Not_Pigs… we love to see your amusements! Until next time, folks! XOXO
Our veggie lover crabless cakes are the ideal spring dish! They're crunchy outwardly, yet clammy within! Matched with our dill remoulade, these veggie lover crab cakes are shockingly like the genuine article, without all the fishy business!
- Dill Remoulade
- ¾ cup vegan mayonnaise
- ½ cup ketchup
- 3 TBS dijon mustard
- 1½ TBS fresh dill, finely minced
- 1 TBS fresh parsley, minced
- 1 green onion, minced (green parts only)
- 2 tsp white vinegar
- ½ tsp capers, minced
- Crabless Cakes
- 2 TBS olive oli
- Canola oil, for frying
- 2 - 14 oz cans whole hearts of palm, drained
- 1 green onion, minced (white part included)
- ⅓ cup red bell pepper, diced
- 1 shallot, diced
- 2-3 garlic cloves, minced
- 1 TBS Old Bay seasoning
- 1 tsp Slap Ya Mama seasoning (hot), optional
- 1½ cups panko bread crumbs
- 1 cup unsweetened, unflavored almond milk
- 1 cup flour, divided
- Dill Remoulade
- In a bowl, mix all ingredients until they are thoroughly combined
- Place in a covered container and set in the refrigerator while you make the crabless cakes
- Crabless Cakes
- In a saute pan on medium heat, add 2 tablespoons olive oil
- 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
- Add green onion, bell pepper, garlic, Old Bay, and Slap Ya Mama seasoning. Mix to combine. Cook for an additional 3-5 minutes
- Remove mixture from heat and let cool about 10-15 minutes
- Once the mixture is cool enough to handle, add ¼ cup flour and mix to combine thoroughly
- With ¼ cup of the crabless mixture, form crabless cakes with your hands
- Transfer the crabless cakes to a parchment paper lined tray
- Once you have formed all your crabless cakes, set them in the freezer to solidify just a bit, about 15-20 minutes
- While you're crabless cakes are in the freezer, set up your dredge and frying stations
- In a shallow bowl, add flour. In another, add almond milk. In a third shallow bowl, add panko bread crumbs
- Once you're crabless cakes have solidified in the freezer for a few minutes, you can begin to bread them
- 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
- In a frying pan on medium-high heat, add enough canola oil to cover an inch of the pan from the bottom
- 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
- Serve warm with dill remoulade and atop a bed of greens (optional)
- ENJOY
Source : bit.ly/2S5Z2oH
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