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Thursday, September 5, 2013

Hoff's "Crab Cakes"

Hoff's "Crab Cakes"
Yields: 12 - 14 cakes
 meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:
  • 1 15oz. can Hearts of Palm (rinsed & drained)
OR
  • 1 20 oz. can Jackfruit (rinsed & drained)
  • 1/4 cup Chickpea Flour
  • 1/4 cup Nutritional Yeast
  • 1/4 cup Sweet Onion (chopped)
  • 2 tbsp. Pickle Relish
  • 1 tbsp. Braggs
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Mustard
  • 1 tsp. Onion Powder
  • 1 tsp. Kelp
  • 1/2 tsp. Sea Salt

Directions:
  1. Rinse & pull apart Hearts of Palm or Jackfruit until it resembles "crab meat"
  2. In a large bowl combine: Hearts/Jack, Pickle, Onion, Nutritional Yeast, Lemon Juice, Mustard, Onion Powder & Kelp
  3. 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
  4. Or
  5. Air fry at 400 degrees for 10 minutes

Hoff Thoughts: Treat the cakes gingerly as they tend to fall apart easily.


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