You can find the full recipe at www.thoseveganchefs.com/recipes
Vegan heart of palm cakes (aka Crab-less cakes) are one of my favorite recipes. I really enjoy the texture and the subtleness of the heart of palm, when I think back to eating a crab cake, of course the brine of the sea comes to mind, but also how dominant the sweetness of the crab meat is, then you start to get into the seasoning, which can include lemon juice, mustard, Old Bay all combined with a mayonnaise.
Our vegan version will have us starting with vegan cashew cream as our mayonnaise substitute, garbanzo bean flour as our main binder. The vegan Heart of Palm cakes are simply seasoned with kelp granules, fresh lemon juice, chopped parsley and dill, Old Bay Seasoning, and maple syrup. We then roll them in Panko and deep fried to a golden brown delicious. Crisp on the outside and creamy richness on the inside.
This is crab cake was inspired by my time cooking at a restaurant in San Fransisco named Aqua. Aqua served a crab cake that was one of the best ever, I really wanted to do it justice and recreate the dish with a few changes. Plus we have included a version of how I ate the crab cake after dinner, so make sure you watch to the end.
Cashew cream video @ 4:31: • Vegan Staples to Help ...
0:00 Introduction to Vegan Crab-less cakes (aka Heart of Palm Cakes)
0:51 Vegan Hamburger Bun instruction (Part 1)
3:11 Crab-less cake instruction
7:04 Tomato Concasse instruction
9:23 Vegan Hamburger Bun instruction: forming (Part 2)
12:32 Walnut Garlic Crunch instruction
13:17 Vegan Tartar Sauce instruction
13:44 Plating Crab-less cake
14:16 Building Crab-less cake sandwich
15:23 Chef Stephen tastes both dishes and talks flavors
Music licensing and credit:
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Video Edit: Carson Janke
Recipes and photos by Those Vegan Chefs