Sunday, March 17, 2013


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
canola oil
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.

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