Hearts of Baltimore Crab Cakes

Maryland crab cakes are traditionally oversized, and I wanted to recreate them using hearts of palm and traditional seasonings. I make them gluten-free and pair them with a garlicky dill aïoli. I don’t know if it’s spot on, but from what I hear, it’s pretty darn close. Use a soy-free mayo to make this soy-free.

Hearts of Baltimore Crab Cakes [Vegan, Gluten-Free]

Ingredients

For the Garlicky Dill Aïoli:

• 1/2 cup vegan mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 teaspoon minced garlic

For the Crab Cakes:

• 3 tablespoons grapeseed or safflower oil, divided, plus more for frying
• 1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
• 1/4 cup chopped celery
• 1/4 cup diced red bell pepper
• 1/2 cup chopped onion
• 2 teaspoons minced garlic
• 2 teaspoons Old Bay Seasoning
• 1 teaspoon cornstarch
• 1/4 cup vegan mayonnaise

For the Breading:

• 1/2 cup gluten-free bread crumbs, or more
• 1 tablespoon Old Bay Seasoning
• Lemon wedges, to serve

Preparation

To Make the Garlicky Aïoli:

1. Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.

To Make the Crab Cakes:

1.  Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.
2.   Heat 1 tablespoon of the oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute.
3.   Remove from the heat, add to the hearts of palm, and mix well. Add the Old Bay seasoning, cornstarch, and mayo.
4.  Transfer the mixture to a mixing bowl and mix well. Set aside to cool to room temperature, then shape the mixture into four round patties.

To Make the Breading:

1.  In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and refrigerate for 20 minutes.
2.  Heat about 3 tablespoons oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning.
3. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot, topped with the aïoli, with lemon wedges on the side.

https://www.onegreenplanet.org/vegan-recipe/hearts-of-baltimore-crab-cakes/