Crispy Baked Hearts of Palm Cakes Recipe Tastes Like a Crab Cake (5 Ingredients, 30 Minutes) by Donna John
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My daughter doesn't eat meat, so I'm always looking for interesting vegetarian and vegan recipes to make for her when she visits. When we were in Austin not too long ago, we ate some delicious vegan "crab cakes" made with hearts of palm. This is my attempt at recreating that recipe. And yes, they do taste like a crab cake. Plus they have a good amount of protein and fiber. (Check out the health benefits of protein and the health benefits of fiber.)
All you need to make these crispy baked heart of palm cakes is a can of hearts of palm, mayonnaise (regular or vegan), Old Bay seasoning, green onions, panko breadcrumbs and hot sauce. The ingredients are mixed together, seasoned with salt and pepper, shaped into cakes, dredged in panko and baked until crispy. Delish.
Never used hearts of palm? Hearts of palm is a vegetable that comes from the inner core of certain palm trees. The white vegetable has a mild flavor that is similar to an artichoke. Hearts of palm can be eaten cooked or raw. (I make a cold hearts of palm salad my daughter loves!) Because of the texture, the vegetable is used often as a meat substitute. Learn more about the health benefits of hearts of palm.
Serve these crispy baked hearts of palm cakes as a vegetarian or vegan main dish or as a side dish. Garnish the "crab cakes" with chopped green onions, a lemon wedge and serve with additional hot sauce or remoulade sauce.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Total Time: 30 to 35 minutes
Servings: 4
Ingredients
- 14 ounces (1 can) hearts of palm, drained and rinsed
- 1/4 cup mayonnaise or vegan mayonnaise
- 1 teaspoon Old Bay seasoning
- 3 - 4 chopped green onions
- 1 cup panko (divided)
- hot sauce, to taste (optional)
Here's how to make it:
- Cut the hearts of palm into pieces, then use your fingers to shred it (similar to crab meat texture).
- Add the mayonnaise, Old Bay, green onions, 1/2 cup of the panko and a few shakes of hot sauce (to taste). Season with salt and pepper. Mix well. (For a gluten-free recipe use gluten-free panko.)
- Put the other 1/2 cup of panko into a small shallow bowl.
- Shape the mixture into big or small patties. (I did five bigger patties.) Dredge both sides in the panko and put onto a parchment paper-lined baking sheet. Spray the tops with nonstick cooking spray.
- Bake in a preheated 400-degree F oven for about 20 to 25 minutes or until cakes are golden and crispy. Baking time will vary depending on size of cakes. Store any leftovers in an airtight container in the fridge. Reheat in a dry skillet or in the microwave.
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