Makes about 8, 2 inch round cakes
For the cakes:
1 Can Hearts of Palm
¼ cup diced red bell pepper
¼ cup minced celery
¼ cup minced yellow or red onion
½ cup vegan mayonnaise
Equivalent of 2 eggs using egg replacer (I suggest ENER G Brand)
2 cups panko breadcrumbs
1 teaspoon lemon juice
1 Tablespoon minced nori or crispy seaweed (optional)
1 teaspoon Pro Seasoning All Purpose
1 teaspoon Pro Seasoning Aleppo Style Chili Flakes
½ teaspoon Pro Seasoning Sriracha Lime Seasoning
Oil or vegan butter for searing cakes
For the Sauce:
1 cup vegan mayonnaise
½ cup stone ground mustard
1 Tablespoon agave nectar
Pro Seasoning All Purpose to taste
Method of prep for the cakes:
In a medium sized mixing bowl, add 1 cup of the panko plus the mayonnaise, hydrated egg replacer, peppers, onions, celery, lemon juice, nori, and all of the seasonings. Mix thoroughly, I like to use a rubber spatula for this. This the binder for the cakes. Once the binder is mixed, take each stick of palm and shred them like string cheese. Next, cut the strings into about ½ inch chunks. Fold the hearts of pam into the binder, making sure the hearts of palm are kind of chunky.
Place a ½ sheet tray down and line with parchment paper. Into a 2 inch ring mold, sprinkle about ½ teaspoon of panko into the bottom. Next, fill the ring mold with filling and press firmly to ensure the filling is well bonded. Remove ring mold and sprinkle with another ½ teaspoon of panko. Continue this method until all of the cakes are made.
Chill cakes in the refrigerator for about 1 hour to set.
Next, heat a little cooking oil and add 1 Tablespoon of vegan butter for taste in the bottom of a skillet over medium heat. Sear the cakes in the oil to golden brown and remove from pan. Place cakes on a baking sheet and cook until internal temperature reaches 165 degrees (about 10-15 minutes in a 350 degree oven).
Method of prep for the sauce:
Mix all ingredients together in a medium sized mixing bowl. Serve with “crab” cakes.