Thursday, September 5, 2013

Hoff's "Crab Cakes"

Hoff's "Crab Cakes"
Yields: 12 cakes
 meat-free, dairy-free, egg-free, oil-free, soy-free

  • 1 15oz. can Hearts of Palm (rinsed & drained)
  • 2 pieces of Whole Wheat Bread
  • 1 Pickle (diced)
  • 1/4 cup Sweet Onion (chopped)
  • 1/4 cup Vegan Mayo
  • 1/4 cup Nutritional Yeast
  • 3 tbsp. Water
  • 1 tbsp. Chia Seeds
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Mustard
  • 1 tsp. Onion Powder
  • 1 tsp. Kelp

  1. Mix together Chia Seeds & Water and let sit for 5 minutes until gel-like
  2. Meanwhile toast Bread & then pulverize in a Vitamix
  3. Pulse Hearts of Palm in a mini food processor until they resemble "crab meat"
  4. In a large bowl combine: Chia Seed mixture with Bread Crumbs, Hearts, Pickle, Onion, Mayo, Nutritional Yeast, Lemon Juice, Mustard, Onion Powder & Kelp
  5. In a non-stick frying pan set to medium high heat, drop spoonfuls of batter, flatten using the back of the spoon & cook on each side 2-3 minutes, flipping when browned

Hoff Thoughts:  Feel free to swap out the pickle with 2 tbsp. pickle relish.  I like to use toasted bread because it's very hard to find oil-free bread crumbs, however, 1 cup bread crumbs can be easily substituted.  Treat the cakes gingerly as they tend to fall apart easily.

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