Crabless Crabby Cakes

• Produce

  • 2 stalks Celery
  • 2 cloves Garlic
  • 1 1/3 cups Hearts of palm
  • 1/2 cup Red onion

• Refrigerated

  • 3/4 cup Almond milk

• Condiments

  • 2 tbsp Vegan mayo

• Baking & Spices

  • 14 tbsp Flour
  • 1/2 Red pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 tbsp Canola oil, organic
  • 1 Canola oil, organic

• Bread & Baked Goods

  • 1 cup Panko whole wheat bread crumbs

• Other

  • 2 tbsp Old bay (seafood seasoning

Found on whattheheckdoieatnow.com

Description

Ingredients

• ½ tbsp organic canola oil
• ½ cup minced red onion
• ½ red pepper diced
• 2 stalks celery diced
• 2 cloves garlic minced
• 1⅓ cups finely diced hearts of palm
• 2 tbsp vegan mayo
• 2 tbsp all purpose flour
• 2 tbsp Old Bay (seafood seasoning)
• ¼-1/2 tsp salt
• For dredging the cakes:
• ¾ cup flour
• ¾ cup almond milk
• 1 cup panko whole wheat bread crumbs
• Organic canola oil for frying

Directions

• Heat the canola oil in a small skillet over medium heat and cook the onions for about 4 minutes.
• Remove them from the heat.
• In a bowl mix the red pepper, celery, minced garlic, hearts of palm, mayo, flour, Old Bay Seasoning, salt and sautéed onions. Set aside.
• You will need 3 bowls, one for each of flour, almond milk and panic bread crumbs.
• Line a plate with parchment paper.
• Take a small palm full of the crabby mixture and shape it into a patty.
• Dip the patty in the flour, then into the milk and finally into the panko bread crumbs until fully coated.
• Place on the parchment paper lined plate and repeat until no crab mixture remains.
• Heat a skillet over medium heat and add enough oil to thinly coat the bottom of the pan.
• Fry each patty for about 3 minutes each side.
• Drain on paper towel lined plate.
• Serve with tartar sauce (or whatever dressing you like!) on a bed of lettuce, in a burger or with your favourite side dish.