Vegan Crab Cakes

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[SOUND] Hi, you're watching Gluten-Free
Tasty,

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I'm Janae Clayborn, and today, we are
gonna be making some crab cakes.

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But here's the kicker, there is no crab in
these crab cakes.

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We're gonna be using hearts of palm and
Chickpeas.

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These are a great alternative for anyone
who can't eat shellfish.

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I've got my chickpeas [SOUND] and some
hearts of palm.

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Have you've used hearts of palm before?

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These are amazing.

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They come in a little jar.

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And they have this very interesting
texture that is a lot like crab meat.

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You can see how similar.

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But I'm not gonna pull them all apart.

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I'm gonna cut them into little pieces and
toss them into my food processor.

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The other ingredients we're going to add,
some jalapeno pepper.

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I'm only going to top with half of this,
because we don't want it to be too spicy.

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I'm going to remove the the seeds and just
dice these up.

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And they go right in there, as well.

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And then the last thing we're going to add
to that is our corn.

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So let me show you how I like to cut corn.

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Remove your husk.

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And then with my sharp knife, cut away the
kernels, so now I have a flat surface.

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And I can cut around from there.

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As you cut around the corn, you can just
toss it in the food processor.

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This side comes off, another flat surface.

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This side comes off.

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And our fourth.

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So we toss all this into the food
processor.

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Great.

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You don't want to overprocess your crab
cake.

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We want it to retain a lot of the texture,
so

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be careful and just pulse, pulse, pulse
instead of just blending it.

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[NOISE] Here I have Old Bay spice.

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This is what's really gonna take these
crab cakes to the next level and

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make them taste like crab, crab cakes.

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So just toss that in.

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We also have some umeboshi plum.

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It's got a very briny flavor, which we
appreciate when we're having seafood.

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And then a little bit of mustard, just
yellow mustard.

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Last but not least, this is vegan
mayonnaise.

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It tastes exactly the same.

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And that's gonna add that texture that we
need,

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the creaminess that's often in crab cakes.

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So let's put the lid back on and pulse it
just a few times.

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[NOISE] I think that's perfect, so

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let's transfer this to our big bowl, and
then we can form our patty.

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It looks really good.

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So here I have my gluten-free panko bread
crumbs.

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These are going to help hold our crab
cakes together, and

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we're also going to use them as the outer
coating.

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So I'm going to pour about half of these
in to the bowl.

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And the other half, I'll place in this
small bowl.

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Because that's what we're going to use to
coat the outside of the crab cakes.

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You combine it a little.

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So I already heated my skillet.

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I'm just going to add a little bit of oil
to it.

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These aren't going to be deep fried.

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They are just going to be,

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you know, lightly pan fried and crispy on
the outside.

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So a little bit of oil will go a long way.

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Just scoop a bit of your mixture into the
palm of your hands and

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form it into a little patty.

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I give it a little toss like this, and
then flatten it between my hands.

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And so here are bread crumbs.

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Again, these are the gluten-free ones.

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And I'm just gonna sprinkle them on top.

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And on the bottom.

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And then you can just drop that right in
your hot pan.

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So let's repeat that with the remaining
crab cakes.

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In the palm of your hand, and then coat it
with your bread crumbs.

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They're healthy, they're filling, full of
protein and

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fiber, and they're super, super delicious.

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There you go.

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Viola.
So we're just gonna give it about four,

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five minutes to cook on each side.

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So these look amazing!

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You can see how perfectly brown they are
on the outside.

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They're nice and hot and crispy and moist
on the inside.

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Our last one.

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There you go.

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I'm gonna give them a taste to make sure
they're amazing, which I know they are.

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Mm-hm.

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So yummy.

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Like I said, crispy on the outside, moist
on the inside, and so much flavor.

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So thanks again for watching Gluten Free
Tasty.

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I am Janae.

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Now it is your turn to go and

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have yourself a little gluten-free crab
cake party.

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See you next time.

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