Crab(less) Cakes

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!


Crabless Cakes


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






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