People often ask Ashlee and I if transitioning to a vegan diet was hard, and to be frank, it really wasn’t. Obviously, the first couple of weeks of transitioning was a bit rocky, but all in all, it was fairly easy for us.
Although I almost never crave meat, I’d be lying if I said I didn’t crave a crab cake every once in awhile.
I know, who the fuck craves crab cakes?
My only response is, some people crave chocolate. I crave crab cakes.
Many of you may already know this, but I grew up in the South. There, remoulade is life. Since crab cakes are so reminiscent of southern cooking, I decided to pair my crabless cakes with a dill remoulade. The outcome? A match made in crabless cake heaven.
We make our crabless cakes with hearts of palm and seasoned it was Old Bay. Combined with a few more ingredients and our delicious remoulade, you’ve got yourself a vegan crab-less cake that’s eerily similar to the real thing.
We hope you guys love the recipe for our vegan crabless cakes as much as we do! If you try it, take a photo and upload it to Instagram! Be sure to tag us at Eat_Figs_Not_Pigs…we love to see your recreations! Til next time, guys! XOXO
- 3/4 cup vegan mayonnaise
- 1/2 cup ketchup
- 3 TBS dijon mustard
- 1½ TBS fresh dill, finely minced
- 1 TBS fresh parsley, minced
- 1 green onion, minced (green parts only)
- 2 tsp white vinegar
- 1/2 tsp capers, minced
- 2 TBS olive oli
- Canola oil, for frying
- 2 - 14 oz cans whole hearts of palm, drained
- 1 green onion, minced (white part included)
- 1/3 cup red bell pepper, diced
- 1 shallot, diced
- 2-3 garlic cloves, minced
- 1 TBS Old Bay seasoning
- 1 tsp Slap Ya Mama seasoning (hot), optional
- 1½ cups panko bread crumbs
- 1 cup unsweetened, unflavored almond milk
- 1 cup flour, divided
- In a bowl, mix all ingredients until they are thoroughly combined
- Place in a covered container and set in the refrigerator while you make the crabless cakes
- In a saute pan on medium heat, add 2 tablespoons olive oil
- Once the oil is hot, add hearts of palm and begin to mash with a potato masher or the back of a fork. Cook mashed hearts of palm on medium heat for about 2-3 minutes
- Add green onion, bell pepper, garlic, Old Bay, and Slap Ya Mama seasoning. Mix to combine. Cook for an additional 3-5 minutes
- Remove mixture from heat and let cool about 10-15 minutes
- Once the mixture is cool enough to handle, add 1/4 cup flour and mix to combine thoroughly
- With 1/4 cup of the crabless mixture, form crabless cakes with your hands
- Transfer the crabless cakes to a parchment paper lined tray
- Once you have formed all your crabless cakes, set them in the freezer to solidify just a bit, about 15-20 minutes
- While you're crabless cakes are in the freezer, set up your dredge and frying stations
- In a shallow bowl, add flour. In another, add almond milk. In a third shallow bowl, add panko bread crumbs
- Once you're crabless cakes have solidified in the freezer for a few minutes, you can begin to bread them
- Place each crabless cake in the flour, then the almond milk, then the panko bread crumbs. Be sure to coat each cake evenly and thoroughly with each coating. Continue until all the crab;ess cakes are coated
- In a frying pan on medium-high heat, add enough canola oil to cover an inch of the pan from the bottom
- Once the oil is at 325 degree F, fry each crabless cake for about 6-8 minutes or until golden brown and crispy, flipping halfway through
- Serve warm with dill remoulade and atop a bed of greens (optional)