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2.04.2013
Rrrrl Good Recipe: Crab Cakes Hearts-of-Palm-Style
I love me some Kris Carr and Crazy Sexy Kitchen cookbook. You can't really go wrong with any of the recipes in that book, but this is one of my faves! I altered a bit to make it gluten-free...
Crab Cakes Hearts-of-Palm-Style
- 1 sheet of nori, or 2 teaspoons toasted nori flakes
- Two 14-ounce cans hearts of palm
- 1/2 cup canola oil, more if needed (alternative: reduce to 1/4 cup oil if using small sauté pan)
- 1/4 cup finely diced red onion
- 1/4 cup finely diced red bell pepper
- 3 tablespoons Vegenaise or other vegan mayonnaise
- 2 teaspoons Old Bay seasoning
- 1 tablespoon nutritional yeast flakes
- 2 teaspoons arrowroot or cornstarch
- Sea salt and freshly ground black pepper, to taste
- 1 cup gluten-free panko breadcrumbs (like Kinnikinnick)
Preparation:
1. Prepare Crab Cakes: Toast nori sheet by holding it with tongs and fanning it over a low gas flame or electric burner. Be careful not to let it burn. Turn the sheet frequently, so that it toasts evenly.
2.
Grind the nori using a spice grinder or a coffee grinder that you use
exclusively for spices. Break the nori into pieces, place it in the
grinder, and pulse until powdered. Alternatively, crumble it as finely
as you can with your hands or pulverize it with a mortar and pestle.
3.
Drain the hearts of palm and press in a towel to dry them. In a food
processor, pulse gently until it looks like the consistency of crabmeat.
4.
Place a small sauté pan on medium heat. Add 1 teaspoon of oil and heat
for 30 seconds, being careful not to let it smoke. Sauté the onion and
bell pepper until soft, 3 to 5 minutes.
5.
In a large bowl, combine the hearts of palm, onion, bell pepper,
Vegenaise, 1 teaspoon Old Bay seasoning, nori flakes, nutritional yeast
flakes, arrowroot or cornstarch, and salt and pepper. Mix until
incorporated. Cover and refrigerate for 30 minutes.
6.
Scoop with an ice cream scoop or a large tablespoon to portion into
small cakes. Combine breadcrumbs with 1 teaspoon Old Bay seasoning. Coat
the small cakes with breadcrumbs. Form and let sit in the refrigerator
for 1 hour or until firm.
7. Cook
Crab Cakes: Place a sauté pan on medium-high heat. Add some canola oil
and heat for 2 minutes. Working in batches, sauté the cakes (make
certain that the oil comes about half- way up the sides of the cakes)
until browned on both sides and heated through, 2 to 3 minutes on each
side.
8. Remove the cakes to a
baking sheet lined with parchment paper and place in a warm oven
(200 degrees F) until you finish all of the cakes.
9.
Serve: Place the cakes on a plate and toss some greens on the plate - I
lightly tossed some baby spinach with extra virgin olive oil and
coconut vinegar. Et Voila! Enjoy!
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