‘Crab’ Cakes

Crab cakes

1. On a flat cutting board, using two forks, shred the hearts of palm by pulling the two forks apart and tearing the hearts of palm lengthwise, like pulled pork, there should not be many large pieces left. Place in a large bowl.
2. To the hearts of palm, add the vegan mayo, celery, red pepper, onion, lemon juice, mustard, dill, chilli powder, salt and paprika. Stir well.
3. Divide mixture into 4 equal portions. Using your hands, form into puck shapes (small discs). Set aside.

Breading

1. In a small bowl, whisk together plant milk, mustard and ¼ teaspoon of the salt. Set aside.
2. In another small bowl, whisk together the breadcrumbs, lemon zest, dill, paprika and remaining ½ teaspoon salt.
3. Dip each crab cake in plant milk mixture and then in breadcrumb mixture, coating completely. Refrigerate for about 15 minutes to firm up.

Assembly

1. Meanwhile, in a second large sauté pan over medium heat, heat 1/4 cup (60 ml) oil. Cook crab cakes until golden brown on one side – approx. 4 to 5 minutes. Turn over and cook for 3 to 4 minutes, until golden brown on other side. Serve with your favorite sauce on top.