Okay… a little honesty hour right now. One food we absolutely miss is seafood. While we don’t crave it that often, when we do, we have “the itch.” Sometimes salmon is sauteed so well or the shrimp looks jumbo and juicy. However, we fight off most of our cravings knowing that fish feels too! As consumers, we don’t realize that because fish and other types of seafood do not have a voicebox, so we can’t hear their cries. Here’s a great video that explains the importance of sea life rather than seafood.
Since we miss and loved seafood so much, we tried endless ways to still get our seafood fix here and there. These crabless crab cakes are to die for!
You will need:
2 TBSP olive oil
Grapeseed oil, for frying
2 - 14 oz cans whole hearts of palm, drained
1/3 cup red bell pepper, diced
1 small onion, diced
2-3 garlic cloves, minced
1 TBS Old Bay seasoning
1½ cups Panko bread crumbs
1 cup unsweetened, unflavored cashew milk
1 cup flour, divided
2 finely chopped Nori sheets or 3-4 TBSP of Nori flakes
In a pan, heat 2 TBSP of olive oil and garlic; then add onions. Saute for about 2 minutes.
After the onions have cooked, add Hearts of Palm and begin to mash with a potato masher or back of a fork. Cook on medium heat for about 5 minutes.
Add bell pepper, Old Bay, and Adobe seasoning. Mix to combine and cook for an additional 5 minutes.
Remove from heat and let cool for about 15 minutes. You can put the mixture in the freezer/refrigerator to cool quicker.
Once the mixture is cool enough to handle, add Nori flakes and ¼ cup of flour. Mix well.
With clean hands, take a small scoop of the crab mixture and form into patties.
Place the patties onto a parchment paper lined tray and place back in freezer/fridge. This will give them time to solidify a bit.
Next, you’ll need 3 bowls; one for cashew milk, panko bread crumbs, and flour.
Remove the crab cakes from the freezer and begin to bread them in this order; flour, milk, bread crumbs. Be sure each cake is covered evenly.
In a pan on medium-high heat add about ½- ¾ inch of grapeseed oil. Heat to about 325-350 degrees. Add about 3-4 crabcakes in the pan. Cook until brown and crispy on both sides or for about 7-9 minutes.
Serve with your favorite green and enjoy!
