yields 8 to 10 crab cakes
1 sheet of nori, toasted in pan or on a flame
2 cans (each 14oz.) hearts of palm, drained and towel dried
1/4 cup red onion, finely diced
1/4 cup red bell pepper, finely diced
3 Tbsp. Vegennaise
2 tsp. Old Bay seasoning
1 Tbsp. nutritional yeast flakes
2 tsp. cornstarch or arrowroot
sea salt and fresh ground black pepper, to taste
1 cup panko breadcrumbs
Grind the toasted nori using a spice grinder or a coffee grinder. Break the nori into pieces, place it in the grinder and pulse until powdered.
my Krups grinder did the job on the toasted Nori
In a food processor, pulse gently until it looks like the consistency of crab meat.
Place a small saute pan on medium heat. Add 1 tsp. of oil and heat for 30 seconds. Saute the onion and bell pepper until soft, 3 to 5 minutes.
In a large bowl, combine the hearts of palm, onion, bell pepper, Vegennaise, 1 tsp. Old Bay, nori flakes, nutritional yeast flakes, cornstarch and salt and pepper. Mix well. Cover and refrigerate for 30 minutes.
Scoop with an ice cream scoop or a large tablespoon to portion into small cakes. Combine breadcrumbs with 1 tsp. Old Bay seasoning. Coat the small cakes with breadcrumbs. Form and let sit in the refrigerator for 1 hour or until firm.
cakes made, ready to firm up in the frig.
To cook: I used a large buffet pan, browned all of these at the same time in some olive oil. After the second side was browned, I baked in the oven for 15 minutes to finish the cooking process.
Serve with a Remoulade sauce.
HINT: Next time I would definitely add an egg, since I'm NOT vegan. The mixture was a challenge to work with.