Did you know it is possible to make "crab" cakes without using crab? In this episode of Gluten Free Tasty, host Jenne shows you how it is done!
Did you know it is possible to make crab cakes without using crab? These crab-less cakes are just as tasty and 100% vegan! These cakes are crunchy on the outside and moist on the inside, they make a great side dish, appetizer or a quick on the go snack.
In this episode of Gluten Free Tasty, host Jenne shows you how it is done using chickpeas and heart of palms. This is a great recipe for those who cannot eat shellfish, as well as those looking for a tasty way to incorporate for vegetables in your diet. Feel free to experiment with new and different ingredients and share your updated recipes with us here at HealthiNation!
- 1 can chickpeas
- 1 can hearts of palm
- ¾ cup corn (fresh or frozen)
- 1 jalapeño, minced
- ¼ cup Vegenaise (vegan mayonnaise)
- 2 tablespoon Old Bay seasoning
- 1 teaspoon umeboshi
- 1 teaspoon mustard
- 1 cup panko (gluten-free panko is fine) + ½ cup for coating
Place the chickpeas, hearts of palm and corn into a food processor and pulse to combine and mash. Don‚Äôt over process it though, you still want some texture. Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine. Season with sea salt to taste. Place the remaining ½ cup of panko in a shallow dish. Heat an oil coated skillet. Form the ‚Äúcrab‚Äù mixture into small patties‚Äìmaking sure to pack the mixture tightly, and then coat in the panko in the shallow dish. Pan fry for 3 minutes on each side. Do this with the remaining batter. When they are cooked, transfer them to a plate covered with paper towel. Serve with a dollop of vegenaise and fresh greens. Makes 6-8 patties
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Jenné Claiborne is a vegan chef and the creator of Sweet Potato Soul, a cooking and lifestyle blog and Youtube channel.
00:00.025 --> 00:03.666
[SOUND] Hi, you're watching Gluten-Free
00:03.666 --> 00:08.926
I'm Janae Clayborn, and today, we are
gonna be making some crab cakes.
00:08.926 --> 00:13.020
But here's the kicker, there is no crab in
these crab cakes.
00:13.020 --> 00:15.760
We're gonna be using hearts of palm and
00:15.760 --> 00:19.300
These are a great alternative for anyone
who can't eat shellfish.
00:19.300 --> 00:24.443
I've got my chickpeas [SOUND] and some
hearts of palm.
00:24.443 --> 00:26.620
Have you've used hearts of palm before?
00:26.620 --> 00:27.650
These are amazing.
00:27.650 --> 00:29.250
They come in a little jar.
00:29.250 --> 00:34.270
And they have this very interesting
texture that is a lot like crab meat.
00:34.270 --> 00:36.020
You can see how similar.
00:36.020 --> 00:37.590
But I'm not gonna pull them all apart.
00:37.590 --> 00:42.410
I'm gonna cut them into little pieces and
toss them into my food processor.
00:42.410 --> 00:44.890
The other ingredients we're going to add,
some jalapeno pepper.
00:44.890 --> 00:49.310
I'm only going to top with half of this,
because we don't want it to be too spicy.
00:49.310 --> 00:52.380
I'm going to remove the the seeds and just
dice these up.
00:54.600 --> 00:55.650
And they go right in there, as well.
00:55.650 --> 01:00.630
And then the last thing we're going to add
to that is our corn.
01:00.630 --> 01:03.310
So let me show you how I like to cut corn.
01:03.310 --> 01:04.670
Remove your husk.
01:04.670 --> 01:09.360
And then with my sharp knife, cut away the
kernels, so now I have a flat surface.
01:09.360 --> 01:11.405
And I can cut around from there.
01:11.405 --> 01:16.620
As you cut around the corn, you can just
toss it in the food processor.
01:16.620 --> 01:19.705
This side comes off, another flat surface.
01:19.705 --> 01:21.374
This side comes off.
01:21.374 --> 01:23.000
And our fourth.
01:23.000 --> 01:26.040
So we toss all this into the food
01:26.040 --> 01:27.040
01:27.040 --> 01:30.257
You don't want to overprocess your crab
01:30.257 --> 01:32.347
We want it to retain a lot of the texture,
01:32.347 --> 01:35.847
be careful and just pulse, pulse, pulse
instead of just blending it.
01:35.847 --> 01:41.977
[NOISE] Here I have Old Bay spice.
01:41.977 --> 01:45.944
This is what's really gonna take these
crab cakes to the next level and
01:45.944 --> 01:48.480
make them taste like crab, crab cakes.
01:48.480 --> 01:49.370
So just toss that in.
01:49.370 --> 01:52.130
We also have some umeboshi plum.
01:52.130 --> 01:57.430
It's got a very briny flavor, which we
appreciate when we're having seafood.
01:57.430 --> 02:01.600
And then a little bit of mustard, just
02:01.600 --> 02:06.030
Last but not least, this is vegan
02:06.030 --> 02:08.110
It tastes exactly the same.
02:08.110 --> 02:11.550
And that's gonna add that texture that we
02:11.550 --> 02:13.940
the creaminess that's often in crab cakes.
02:13.940 --> 02:16.679
So let's put the lid back on and pulse it
just a few times.
02:16.679 --> 02:20.109
[NOISE] I think that's perfect, so
02:20.109 --> 02:26.980
let's transfer this to our big bowl, and
then we can form our patty.
02:26.980 --> 02:28.070
It looks really good.
02:28.070 --> 02:32.030
So here I have my gluten-free panko bread
02:32.030 --> 02:34.820
These are going to help hold our crab
cakes together, and
02:34.820 --> 02:37.650
we're also going to use them as the outer
02:37.650 --> 02:41.420
So I'm going to pour about half of these
in to the bowl.
02:41.420 --> 02:44.650
And the other half, I'll place in this
02:44.650 --> 02:48.150
Because that's what we're going to use to
coat the outside of the crab cakes.
02:48.150 --> 02:50.410
You combine it a little.
02:50.410 --> 02:52.130
So I already heated my skillet.
02:52.130 --> 02:55.490
I'm just going to add a little bit of oil
02:55.490 --> 02:56.710
These aren't going to be deep fried.
02:56.710 --> 02:57.480
They are just going to be,
02:57.480 --> 03:00.310
you know, lightly pan fried and crispy on
03:00.310 --> 03:02.700
So a little bit of oil will go a long way.
03:02.700 --> 03:07.630
Just scoop a bit of your mixture into the
palm of your hands and
03:07.630 --> 03:09.230
form it into a little patty.
03:09.230 --> 03:12.880
I give it a little toss like this, and
then flatten it between my hands.
03:14.310 --> 03:15.600
And so here are bread crumbs.
03:15.600 --> 03:17.760
Again, these are the gluten-free ones.
03:17.760 --> 03:19.570
And I'm just gonna sprinkle them on top.
03:19.570 --> 03:21.510
And on the bottom.
03:21.510 --> 03:25.280
And then you can just drop that right in
your hot pan.
03:25.280 --> 03:28.240
So let's repeat that with the remaining
03:28.240 --> 03:33.870
In the palm of your hand, and then coat it
with your bread crumbs.
03:35.660 --> 03:39.140
They're healthy, they're filling, full of
03:39.140 --> 03:42.560
fiber, and they're super, super delicious.
03:44.340 --> 03:45.660
There you go.
03:45.660 --> 03:48.280
So we're just gonna give it about four,
03:48.280 --> 03:50.960
five minutes to cook on each side.
03:50.960 --> 03:52.650
So these look amazing!
03:52.650 --> 03:56.450
You can see how perfectly brown they are
on the outside.
03:56.450 --> 04:00.230
They're nice and hot and crispy and moist
on the inside.
04:00.230 --> 04:02.540
Our last one.
04:02.540 --> 04:06.310
There you go.
04:06.310 --> 04:10.400
I'm gonna give them a taste to make sure
they're amazing, which I know they are.
04:10.400 --> 04:14.460
04:14.460 --> 04:15.000
04:15.000 --> 04:20.430
Like I said, crispy on the outside, moist
on the inside, and so much flavor.
04:20.430 --> 04:22.850
So thanks again for watching Gluten Free
04:22.850 --> 04:23.847
I am Janae.
04:23.847 --> 04:26.083
Now it is your turn to go and
04:26.083 --> 04:30.771
have yourself a little gluten-free crab
04:30.771 --> 04:31.600
See you next time.
04:31.600 --> 04:36.309