Crabless Cakes with Dill Remoulade
Saturday, November 16, 2019
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Our vegan crabless cakes are the perfect spring dish! They're crunchy on the outside, yet moist on the inside! Paired with our dill remoulade, these vegan crab cakes are eerily similar to the real thing, without all the fishy business!
Ingredients
Vegetarian
∙ Makes 6-8
Produce
1 1/2 tbsp Dill, fresh
2 Garlic cloves
2 Green onion
2 14 oz cans Hearts of palm, whole
1 tbsp Parsley, fresh
1/3 cup Red bell pepper
1 Shallot
Refrigerated
1 cup Almond milk, unsweetened unflavored
Condiments
1/2 tsp Capers
3 tbsp Dijon mustard
1/2 cup Ketchup
2 tbsp Olive oli
3/4 cup Vegan mayonnaise
Baking & Spices
1 cup Flour
1 tbsp Old bay seasoning
1 tsp Slap ya mama seasoning, hot
Oils & Vinegars
1 Canola oil
2 tsp White vinegar
Bread & Baked Goods
1 1/2 cups Panko bread crumbs
Ingredients
Vegetarian
∙ Makes 6-8
Produce
1 1/2 tbsp Dill, fresh
2 Garlic cloves
2 Green onion
2 14 oz cans Hearts of palm, whole
1 tbsp Parsley, fresh
1/3 cup Red bell pepper
1 Shallot
Refrigerated
1 cup Almond milk, unsweetened unflavored
Condiments
1/2 tsp Capers
3 tbsp Dijon mustard
1/2 cup Ketchup
2 tbsp Olive oli
3/4 cup Vegan mayonnaise
Baking & Spices
1 cup Flour
1 tbsp Old bay seasoning
1 tsp Slap ya mama seasoning, hot
Oils & Vinegars
1 Canola oil
2 tsp White vinegar
Bread & Baked Goods
1 1/2 cups Panko bread crumbs