Vegan Crab Cakes

Delighted as I was to find a new “rice” variation at Trader Joe’s, I knew hearts of palm “rice” wouldn’t be an acceptable substitution for my family. However, it’s a GREAT way to make these excellent vegan crab cakes. If you haven’t tried vegan crab cakes be prepared to be stunned at how good they are. Crispy on the outside, flaky on the inside – serve as an appetizer or main course with the delicious Remoulade. The air fryer does a stellar job if you don’t love frying food in oil.

Recipe:

• 15 oz canned artichokes, rinsed well

• 3 boxes TJ’s riced hearts of palm or 2 – 14 oz cans rinsed, drained and cut in half

• ¼ cup vegan mayo

• 1 teaspoon vegan worcestershire sauce (optional – use regular if your are not a strict vegan)

• 2 teaspoon lemon juice

• 1 teaspoon dijon mustard

• ½ cup sliced green onion or chopped chives (optional)

• 1 sheet of toasted nori, ground in a spice grinder

• 2 teaspoons Old Bay Seasoning (or any seafood seasoning)

• ½ teaspoon sea salt , more to taste

• 1 teaspoon garlic powder

• 1 tablespoon nutritional yeast

• 1 cup breadcrumbs (panko or regular)

• ¼ cup preferred oil for pan-frying

Remoulade:

• 1 cup Vegan Mayo

• 1 T. Dijon mustard

• 1 T freshly squeezed lemon juice

• 1/4 tsp. sea salt

• 2 tsp. minced capers

• 2 tsp. minced shallot

• 1 tsp. minced fresh parsley