I had amazing crabless cakes while I was in Kyoto a few years ago, and it turned into one of those recipes that I wanted to learn to make, but kept forgetting to do the research to make it happen. Finally, I came across a recipe that comes from a reliable source. I gave it a try, added my own little flair, et voila! These fun little cakes can be made into appetizer size bites or made into bigger patties for delicious four napkin minimum sandwiches. Enjoy!
1 Tablespoon Extra-Virgin Olive Oil, plus more for frying
2 1/2 cups Fresh or Frozen Corn Kernels
1/4 cup minced Onion
1/4 cup minced Bell Pepper
One 15-ounce can Whole Hearts of Palm—drained, thinly sliced lengthwise and cut crosswise into 3/4-inch lengths
2 teaspoons Old Bay Seasoning
1/4 cup Vegan Mayonnaise or Nonfat Greek Yogurt
2 teaspoons Dijon Mustard
1/4 cup plus 2 Tablespoons Seasoned Dry Bread Crumbs, plus more for coating
Salt and Ground Pepper
In a nonstick skillet, heat the 1 tablespoon of oil. Add the corn, onion and bell pepper and cook over medium high heat until slightly charred. Scrape 1 cup of the mixture into a food processor and pulse to a coarse puree. In a small bowl, squeeze the hearts of palm to break them up so they look like flaky, cooked crab-like pieces. Add the puree and the remaining sautéed vegetables to the bowl, along with the Old Bay, mayonnaise/yogurt, mustard and the 1/4 cup plus 2 tablespoons of bread crumbs. Season lightly with salt and pepper and stir until evenly moistened. Line a baking sheet with parchment paper and fill a rimmed plate with bread crumbs. Scoop scant 1/4-cup mounds of the hearts of palm mixture into the bread crumbs and roll to coat. Form the mounds into eighteen 2-inch cakes and transfer to the baking sheet. Wipe out the nonstick skillet, then add a scant 1/8 inch of oil. Fry half of the cakes over moderate heat, turning once, until crispy, 2 minutes per side. Wipe out the skillet and add clean oil before frying the remaining cakes. Serve the cakes hot.
*Recipe slightly adjusted from Food and Wine’s Crabless Cakes