Hearts of Palm "Crab" Cakes
Chef Joshua Ingraham
Go Buddha Meals + Eatery
Rocky River, Ohio
Chef Joshua Ingraham of Go Buddha Meals + Eatery gives crab cakes a plant-forward spin by making them over with hearts of palm, artichoke hearts and other veggies. Old Bay seasoning imparts an authentic Maryland flavor to the mix and the jalapeno honey jam serves as a sweet-hot alternative to the typical tartar sauce.
¼ cup finely chopped onion
¼ cup minced yellow bell pepper
15 oz. hearts of palm
2 tsp. Old Bay seasoning
6 oz. artichoke hearts, chopped
1 tbsp. chopped fresh herbs (dill, parsley and/or chives)
¼ cup mayonnaise (regular or vegan)
1 oz. Dijon mustard
1 tbsp. nutritional yeast
Salt and ground pepper, to taste
½ cup gluten-free panko
1 tbsp. olive oil
Jalapeno honey jam
8 oz. red bell pepper, diced small
2 oz. minced, seeded jalapenos
1 oz. rice wine vinegar
1 oz. sugar
1 tsp. salt
1 oz. wildflower honey
1. Preheat oven to 350 F. In large bowl, combine all crab cake ingredients except panko and olive oil; mix until blended. Scoop out 4 ounces of mixture at a time and form each into puck-size disks. Lightly coat each cake with panko.
2. Heat a saute pan over medium heat and add olive oil. When hot, add each crab cake and pan sear on both sides until golden brown. Remove crab cakes and set aside while preparing jam.
3. For jam, in medium saucepan, combine red bell pepper, jalapenos, vinegar, sugar, salt and honey. Place over low heat and bring to a simmer; simmer for 10 minutes until thickened. Remove from heat and cool slightly.
4. In preheated 350 F oven, place crab cakes. Bake until heated through.
Photo courtesy of National Honey Board