Crabless Cakes With Hearts Of Palm And Corn
When chopped, hearts of palm break down into shreds that look like fresh crab meat. Richard Landau seasons the hearts of palm cakes with Old Bay, vegan mayonnaise and Dijon mustard for a sensational main course. The formed, uncooked cakes can be covered and refrigerated overnight. Serve with green salad.
- 1 Tbsp extra-virgin olive oil, plus more for frying
- 0.25 cup plus 2 tablespoons plain dry bread crumbs, plus more for coating
- 2 tsp Dijon mustard
- 0.25 cup vegan mayonnaise
- 2 Tbsp chopped flat-leaf parsley
- 2 tsp OLD BAY seasoning
- 1 Can 5-ounce can whole hearts of palm—drained, thinly sliced lengthwise and cut crosswise into 3/4-inch lengths
- 0.25 cup minced green bell pepper
- 0.25 cup minced onion
- 2.5 cup fresh corn kernels (cut from 4 ears of corn)
- freshly ground pepper
- In a nonstick skillet, heat the 1 tablespoon of oil. Add the corn, onion and bell pepper and cook over high heat until crisp-tender, 4 minutes. Scrape 1 cup of the mixture into a food processor and pulse to a coarse puree.
- In a bowl, squeeze the hearts of palm to break them into shards. Add the puree and the remaining sautéed vegetables to the bowl, along with the Old Bay, parsley, mayonnaise, mustard and the 1/4 cup plus 2 tablespoons of bread crumbs. Season lightly with salt and pepper and stir until evenly moistened.
- Line a baking sheet with parchment paper and fill a pie plate with bread crumbs. Scoop scant 1/4-cup mounds of the hearts of palm mixture into the bread crumbs and roll to coat. Form the mounds into eighteen 2-inch cakes and transfer to the baking sheet.
- Wipe out the nonstick skillet, then add a scant 1/8 inch of oil. Fry half of the cakes over moderate heat, turning once, until crispy, 2 minutes per side. Wipe out the skillet and add clean oil before frying the remaining cakes. Serve the cakes hot.
Recipe Credit: Richard Landau
Photo Credit: Con Poulos