Or, hearts of palm cakes…whichever you wish to call them. I don’t think there is any actual doom involved, I just like how it sounds.
After perusing several recipes online for versions of hearts of palm ‘crab’ cakes, I created this one for lunch today.
1 can of chopped hearts of palm (they also sell whole hearts of palm and you can use this as well, but you will just end up cutting those sticks smaller.), roughly chopped to resemble crab meat.
1 tbl old bay seasoning
generous sprinklings of garlic and onion powders
1 packet of Kikkoman Instant Seaweed Soup (this is a must, you need this to fake the fishy taste)
juice of one fresh lemon
3 tbl mayo (vegan mayo would make this a completely vegan recipe)
1/4 -1/3 cup of panko bread crumbs
Mix the hearts of palm with the Old Bay, garlic & onion powders, juice from half the lemon, seaweed soup and mayo. Allow to sit for about 10 minutes to let all the flavors mingle. Add bread crumbs and mix well, forming into patties the size of crab cakes.
Saute in a little extra virgin olive oil the way you would a regular crabcake, about 2-3 min per side.
Squeeze the rest of the lemon juice from the other lemon half all over the cakes and serve. Makes about 7 cakes.
I think this is one of my favorite meatless recipes I have made thus far with the non-protein, plant-based ‘meats’ I have been experimenting with. These were not nearly as tender as crab would be, but had a great spicy bite and the seaweed was not too fishy at all. I would def make these again and again.
I also served to these to the boys without telling them they were not real crab…trying to see their reactions. They loved them, even after I revealed the secret.