Recipe From The Lusty Vegan by Ayindé Howell and Zoë Eisenberg.
GARLICKY DILL AÏOLI:
½ cup vegan mayonnaise
1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 teaspoon minced garlic
- 3 tablespoons grapeseed or safflower oil, divided, plus more for frying
1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
¼ cup chopped celery
¼ cup diced red bell pepper
½ cup chopped onion
2 teaspoons minced garlic
2 teaspoons Old Bay Seasoning
1 teaspoon cornstarch
¼ cup vegan mayonnaise
- ½ cup gluten-free bread crumbs, or more
- 1 tablespoon Old Bay Seasoning
- Lemon wedges, to serve
1. Garlicky Dill Aïoli: Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.
2. Crab Cakes: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring
occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.
3. Heat 1 tablespoon of the oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and
sauté for 1 minute.
4. Remove from the heat, add to the hearts of palm, and mix well. Add the Old Bay seasoning, cornstarch, and mayo.
5. Transfer the mixture to a mixing bowl and mix well. Set in the fridge to cool and set for 2-5 hours (or overnight!), then shape the mixture into four
6. Breading: In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and
refrigerate for 20 minutes.
7. Heat about 3 tablespoons oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook
until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning. Transfer the cooked patties to a plate lined with
paper towels to drain any excess oil. Serve hot, topped with the aïoli, with lemon wedges on the side.