Madre Crab Cakes

Scale:

Edit

📖 The Gracias Madre Cookbook

🥘 Ingredients

Old Bay seasoning
1/2 tsp
Spicy Vegan Mayo
1/2 c
cilantro
4 tbsp
corn
1 c
crushed nori
1 Tbsp
lemon wedges
mustard powder
1/4 tsp
olive oil
1 Tbsp
onion
2 tsp
panko breadcrumbs
3 Tbsp
parsley
1 tsp
pepper
1 pinch
red bell pepper
2 tsp
salt
1/4 tsp
shredded hearts of palm
1 c
vegan mayonnaise
1.5 Tbsp

🍳 Cookware

large nonstick pan
large bowl
large, deep nonstick or cast-iron pan

1

Make the crab cakes: In a large nonstick pan over medium-high heat, heat the olive oil . Add the corn , minced onion , and red bell pepper and cook until just tender, ⏱️ 5 minutes . Transfer the mixture to a food processor and pulse to form a coarse puree.

olive oil: 1 Tbsp, corn: 1 c, onion: 2 tsp, red bell pepper: 2 tsp
2

In a large bowl , add the corn mixture, shredded hearts of palm , panko breadcrumbs , vegan mayonnaise , crushed nori , parsley , Old Bay seasoning , mustard powder , salt , and pepper . Stir gently to combine.

shredded hearts of palm: 1 c, panko breadcrumbs: 3 Tbsp, vegan mayonnaise: 1.5 Tbsp, crushed nori: 1 Tbsp, parsley: 1 tsp, Old Bay seasoning: 1/2 tsp, mustard powder: 1/4 tsp, salt: 1/4 tsp, pepper: 1 pinch
3

On a large plate, place a generous layer of breadcrumbs. Line another plate or baking sheet with parchment. Using a 4-cup measure, scoop out portions of the crab cake mixture, flatten slightly with your hands, and dredge in the breadcrumbs. Place on the parchment-lined plate and repeat with the remaining mixture.
4

In a large, deep nonstick or cast-iron pan over medium-high heat, add a thin layer of oil. When the oil is shimmering, working in batches if needed, fry the crab cakes until golden, about ⏱️ 2 minutes per side. Transfer to a plate and repeat with the remaining crab cakes.
5

Serve: Top each crab cake with a tablespoon or two of the Spicy Vegan Mayo and sprinkle the cilantro on top. Serve with the lemon wedges .

Spicy Vegan Mayo: 1/2 c, cilantro: 4 tbsp, lemon wedges