When I started my vegan journey, seafood was one of the main foods I had a hard time giving up. I'm still on the fence about it but that's neither here nor there. I made it my mission to find a vegan replacement for some of my favorite seafood recipes.
In my search I found Sweet Potato Soul which had a really great crab cake recipe. After a few tries, I ended up changing the recipe so much that I created my own and it was deeeeelicious!
The main ingredient in these "crab" cakes is Hearts of Palm which is a vegetable harvested from the inner core of certain palm trees. You wouldn't think that a plant can taste like seafood, but Hearts of Palm actually has a distinct seafood flavor. Not fishy, more like shellfish which makes it perfect for recipes like crab cakes and even calamari. For this recipe, I loved using THIS brand the best.
Just a note. I know some people use chick peas as a binder but I did not like the taste of chic peas in this recipe. I used The Neat Egg instead as a binder and it works perfectly. Easy peezy!
Ok, let's get to the food......
- 1 Can Hearts of Palm
- 1/2 Cup Chia Seeds
- 1 Cup Panko Bread Crumbs
- 1/2 Cup Vegan Mayo
- 1 Tb Dijon Mustard
- 2 Tb Old Bay Seasoning
- 1/2 cup chopped Scallion (green onion)
- 1 Tsp The Neat Egg
- 1 Tsp Dried Parsley
- 1 Tsp Paprika
- 2 Tb Fresh Lemon Juice
- 1 Tb Red Pepper Flakes
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Stacey McKenzie is a Jamaican born, New York native that has a love for Jesus, family, friends, books and travel, in that order. She loves to share life experiences and creative inspirations while trying to live a balanced life. Her favorite things are Italian food, great coffee, a great church, family, a good book and experiencing different cultures and places.