Vegan Heart of Palm Cakes (2 WAYS ) BETTER THAN CRAB CAKES!!!!
You can find the full recipe at
Vegan heart of palm cakes (aka Crab-less cakes) are one of my favorite recipes. I really enjoy the texture and the subtleness of the heart of palm, when I think back to eating a crab cake, of course the brine of the sea comes to mind, but also how dominant the sweetness of the crab meat is, then you start to get into the seasoning, which can include lemon juice, mustard, Old Bay all combined with a mayonnaise.
Our vegan version will have us starting with vegan cashew cream as our mayonnaise substitute, garbanzo bean flour as our main binder. The vegan Heart of Palm cakes are simply seasoned with kelp granules, fresh lemon juice, chopped parsley and dill, Old Bay Seasoning, and maple syrup. We then roll them in Panko and deep fried to a golden brown delicious. Crisp on the outside and creamy richness on the inside.
This is crab cake was inspired by my time cooking at a restaurant in San Fransisco named Aqua. Aqua served a crab cake that was one of the best ever, I really wanted to do it justice and recreate the dish with a few changes. Plus we have included a version of how I ate the crab cake after dinner, so make sure you watch to the end.
Cashew cream video @ 4:31:
0:00 Introduction to Vegan Crab-less cakes (aka Heart of Palm Cakes)
0:51 Vegan Hamburger Bun instruction (Part 1)
3:11 Crab-less cake instruction
7:04 Tomato Concasse instruction
9:23 Vegan Hamburger Bun instruction: forming (Part 2)
12:32 Walnut Garlic Crunch instruction
13:17 Vegan Tartar Sauce instruction
13:44 Plating Crab-less cake
14:16 Building Crab-less cake sandwich
15:23 Chef Stephen tastes both dishes and talks flavors
Music licensing and credit:
Philanthrope, mommy - Burgundy
Philanthrope, mommy - Tubes
Philanthrope - Cycles
Philanthrope, goosetaf, anbuu - Last Night
Smile High, Teddy Roxpin - Lake Winnipesaukee
Smile High, Teddy Roxpin - Odyssey
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Video Edit: Carson Janke
Recipes and photos by Those Vegan Chefs
vegan crab cakes | hot for food
how to make vegan crab cakes with artichokes and horseradish dill tartar sauce! These amazing plant-based crab cakes will blow your mind.
VEGAN CRAB CAKES RECIPE
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What's Cooking? Open Face Crab Cake Melt
Melanie is all set to treat your taste buds with an irresistible Open-Face Crab Melt! She effortlessly combines the perfect medley of succulent crab meat and savory spices atop a toasted slice of bread.
Don't forget to hit the like button if your mouth is watering already and ???? subscribe to our channel for more exciting episodes of What's Cooking? Happy cooking! ????????????
Ingredients:
¼ cup bread crumbs (panko)
2 teaspoons old bay
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
1/8 teaspoon black pepper
¾ cup egg
2 tablespoons melted butter
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 pound crab meat
White toast, American cheese, lettuce, tomato, dill pickle, tarter sauce.
Preheat oven to 375*F
Grease baking sheet
1. Combine bread crumbs, old bay, baking powder, parsley, mustard powder, and pepper in small bowl. Wisk together.
2. Stir together eggs, butter, mayo, Worcestershire in separate bowl until smooth.
3. Fold in dry mixture into wet mixture until well blended.
4. Shape into ¾ inch thick crab cakes and place on baking sheet.
5. Bake in oven for 15 minutes, flip, place back in oven for 10-15 minutes or golden brown.
6. Toast one slice of white bread add American cheese on top. Garnish with lettuce, tomatoes, dill pickle and tarter sauce on the side. Place crab cake on top.
ACLASSY IMPRESSIVE CHRISTMAS DINNER IDEA/OLD SCHOOL CRAB CAKES/DILL HOLLANDAISE SAUCE/VLOGMAS DAY 14
OLD SCHOOL CRAB CAKES/OLD SCHOOL DILL HOLLANDAISE SAUCE
Impress your family and friends this Christmas with this simple and delicious recipe
RECIPE: FOR CRAB CAKES
1# lump crab
1 cup bread crumbs
1/4 cup finely chopped celery
1/4 cup finely chopped onions
1 tablespoon whorshire sauce
1 cup mayonnaise
2 ea egg white
Salt and pepper to taste
cavender greek seasoning to taste
Mix slowly all ingredients together in bowl
Place in fridge for 30 minutes (i use an ice cream scoop)
Remove from fridge and make into cakes
Dust with flour and brown in skillet with vegetable oil until golden brown
Enjoy with dill sauce or cocktail sauce
RECIPE FOR DILL HOLLANDAISE:
HOLLANDAISE RECIPE:
3 egg yolks(yolks only)
1 cup melted butter
1 tsp white vinegar
1 tsp dill
salt and pepper to taste
- Use a double boiler to warm up the egg yolks.
- Keep on whisking them until they fluff up and get a little paler.
- Off the heat, slowly add in melted butter
- Keep whisking until you get a smooth, thick but flowing sauce
if mixture is not thick enough
add back to heat until thick
- Season with salt and a generous squeeze of lemon and dill
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Whole Baked Fish - Herb Stuffed, with Garlic Butter Dill Sauce
Ask any chef and they'll tell you the best and easiest way to cook fish is to cook it whole. The flesh stays so much juicier and tender compared to cooking fish fillets!
This one is prepared in a really classic way - stuffed with herbs and garlic, served with a garlic butter dill sauce. Insanely easy, insanely delicious!
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Guy bakes savory crabcakes until they're perfectly golden brown and pairs them with a mouthwatering, creamy Old Bay remoulade!
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Crabcakes with Old Bay Remoulade
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Old Bay Remoulade:
1 cup mayonnaise
2 tablespoons minced capers (nonpereil)
2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
Baked Crabcakes:
2 large eggs
1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat
Directions
Preheat the oven to 400 degrees F.
For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network