Crab-less Hearts of Palm Crab Cakes

These gluten-free, fat-free vegan crab-less cakes use hearts of palm, creole seasoning, and sweet corn for a Southern flavor.  This is a delicious, healthy recipe for dinner but they also make entertaining appetizers.

MEDIUM          Servings: 4   

 Ready In: 60 minutes

Crabless Hearts of Palm Cakes - Healthy, Oil-Free, Plant-Based, Vegan, Gluten-Free, Dinner Recipe

Crabless Hearts of Palm Cakes - Healthy, Oil-Free, Plant-Based, Vegan, Gluten-Free, Dinner Recipe

Chef's Flavor Tip: A spicy mix of traditional Southern Creole ingredients (onion, bell pepper, garlic, and spices) bring lots of flavor to this healthy, baked, vegan recipe

Chef's Flavor Tip: A spicy mix of traditional Southern Creole ingredients (onion, bell pepper, garlic, and spices) bring lots of flavor to this healthy, baked, vegan recipe

Chef's Plant-Based Tip: Hearts of Palm replaces traditional crab with similar texture and subtle sweet flavor - perfect for this healthy, vegan recipe

Chef's Plant-Based Tip: Hearts of Palm replaces traditional crab with similar texture and subtle sweet flavor - perfect for this healthy, vegan recipe

Ingredients

1 small onion
1/2 green bell pepper
1/2 red bell pepper
1 tbsp Creole seasoning
1 (15-ounce) can Hearts of Palm
3/4 cup corn kernels (fresh or frozen, thawed)
1 tbsp Dijon mustard
1/4 cup corn meal
2 tbsp chopped parsley
Salt and pepper, to taste


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Crabless Hearts of Palm Cakes - Healthy, Oil-Free, Plant-Based, Vegan, Gluten-Free, Dinner Recipe Pin

Procedure

Gather ingredients.  Preheat oven to 350 F.

To flavor cakes: Finely dice the onion and bell peppers. 
Combine in a large pan with the creole seasoning and a couple tablespoons of water. Cover and let sweat over medium heat. 
Sweat until peppers are soft and spices are very aromatic. 
Remove and let cool. 
Drain off any excess liquid. You can use this to flavor mustard, ketchup, or vegan mayo for a dressing, like Creole Mustard 

To make and bake cakes: Drain and rinse hearts of palm. 
Roughly chop (or use your fingers to shred) the hearts of palm. You want it to resemble crab, so keep the "strands" intact and some larger chunks. 
Add the corn to the peppers onion mixture.  
Puree the corn, bell pepper, onion mixture. Leave just a little texture.  
Combine pureed mixture with hearts of palm, Dijon mustard, 1/4 cup corn meal, and parsley. Mix well and taste to adjust seasoning. 
Spread a couple of tablespoons of corn meal onto a baking sheet. This will help prevent any sticking and give a little "crunch" to the cakes. 
Use your hands to shape about 1/4 cup of the mix into a patty. Compact well and place on corn meal. 
Repeat until all of the hearts of palm mix is used up, making about 8 crab cakes. 
Bake at 350F 30-45 minutes, until lightly browned and hold together well. 

Serve warm. Goes great with cocktail sauce (ketchup + horseradish), Creole Mustard, or a vegan remoulade

Chef's Tips: Make and shape a big batch of these.  Instead of baking, store half in the freezer.  Then, when you're ready to heat, simply go straight from freezer to a 350F oven for 40-45 minutes.

Yield: 8 big patties (or 4 smaller bite-sized)


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (2 cakes, about 1/4 recipe)

Calories 118.93
Calories From Fat (12%) 14.33
% Daily Value
Total Fat 1.74g 3%
Saturated Fat 0.3g 2%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 1074.42mg 45%
Potassium 401mg 11%
Total Carbohydrates 24.37g 8%
Fiber 5.53g 22%
Sugar 3.46g
Protein 5.4g 11%
Calcium 48.57mg 5%
Iron 68.43mg 380%
Vitamin A IU
Vitamin C 0mg 0%


How do you pick the best tomatoes? Remember that it's a fruit! Plant-based Chef Katie Simmons shares her tips for picking any fruit. Get more healthy vegetarian shopping tips and recipes at: www.plants-rule.com