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Compassionate “Crab” Cakes with Remoulade Sauce

This recipe is included in our cookbook Compassionate Cuisine: 125 Plant-Based Recipes from Our Vegan Kitchen (https://casanctuary.org/compassionate-cuisine/cookbook/)Allergen
If your heart swoons for crab cakes in the summer but you want a more compassionate solution to your craving, this recipe is a must. With two options to replace the crab, you can decide which you like best; hearts of palm, an ingredient found jarred or in cans in most grocery stores; or jackfruit, a large tropical fruit that is most often purchased in cans. Both have their merits. Both are delicious. When using jackfruit, add an extra heaping tablespoon of vegan mayonnaise because the volume in one can is more. We use kelp flakes to add a bit of briny, seaside taste: Find them in the global aisle of well-stocked grocery stores. Light, crispy, and so flavorful, these compassionate “crab” cakes are always the hit of the party when we serve them at the Sanctuary. Lovely as an appetizer or main course served with fries or salad greens. If you want to be wildly popular, we encourage you to make these frequently.
Course: Appetizers, Main Courses
Cuisine: American
Keyword: vegan

Ingredients

  • 1 ½ cups breadcrumbs regular or gluten-free, divided
  • ¼ cup vegan mayonnaise
  • 2 tablespoons capers rinsed and chopped
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons kelp flakes
  • 1 tablespoon yellow mustard
  • 1 teaspoon Old Bay Seasoning
  • ½ teaspoon salt
  • Ground black pepper to taste
  • Dash of cayenne pepper
  • 1 14- to 16-ounce jar or can of hearts of palm, drained, rinsed, and roughly chopped OR USE 1 20-ounce can of jackfruit, in brine, drained and pulsed in a food processor or finely chopped
  • ½ red bell pepper finely chopped, about ½ cup
  • 2 large celery stalks about 1 cup
  • ¼ cup minced fresh parsley
  • 1 large shallot minced, about 2 tablespoons
  • 2 to 3 tablespoons olive oil for frying or baking plus more if necessary, for frying
  • Remoulade Sauce
  • ½ cup vegan mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons finely chopped dill
  • 1 tablespoon capers rinsed and chopped
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons hot sauce
  • 1 teaspoon yellow mustard
  • Salt and ground black pepper to taste

Instructions

  • Measure out ¾ cup of the breadcrumbs into a shallow dish and set aside.
  • In a medium bowl, stir together the mayonnaise, capers, lemon juice, kelp flakes, mustard, Old Bay Seasoning, salt, ground pepper, and cayenne. Add hearts of palm (or jackfruit), bell pepper, celery, parsley, shallots, the remaining ¾ cup of breadcrumbs and stir to combine. Let stand for about 10 minutes to allow the breadcrumbs to bind everything together.
  • To make the sauce, stir all the ingredients together in a small bowl. Taste and add salt and pepper, if desired. Refrigerate until ready to serve.
  • Gently shape “crab” cake mixture into small patties, about 3 inches wide and ½ inch thick. Dredge the patties in breadcrumbs. Heat oil in a large skillet over medium heat. Fry cakes until golden brown and crisp, about 3 to 4 minutes per side.
  • Alternatively, to bake the “crab” cakes, preheat the oven to 375ºF. Line a baking tray with parchment paper. Brush parchment with oil and place shaped cakes on it several inches apart. Bake for about 20 to 25 minutes, carefully flipping once midway through baking.
  • Serve immediately with a dollop of sauce on top.

Notes

Notes: Contains ingredients that may contain soy
Make Ahead Notes: Mixture can be made a day in advance