Crabbyless Crab Cake Sandwich
Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun
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Crabbyless Crab Cake Sandwich
Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun
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| Servings |
| 8 |
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Ingredients
- 1/2Tbsp dry egg replacer
- 1 Tbsp1 tsp water
- 1lb canned hearts of palmdrained, chopped
- 3Tbsp olive oildivided in 3 parts
- 1/4cup red pepperseeded, diced
- 1/4cup yellow oniontrimmed, diced
- 1/2tsp garlic cloveminced
- 1/4cup vegan mayonnaise
- 1/2cup panko bread crumbsdivided in 2 parts
- 1 Tbsp1 tsp nutritional yeast seasoning
- 1Tbsp low sodium soy sauce
- 1Tbsp low sodium old bay seasoning
- 1/2tsp black pepper
- 8ea whole grain rolls
- 8ea green leaf lettuce leaves
- 8ea tomato slices
Instructions
- Combine egg replacer and water. Mix well.
- In food processor, place hearts of palm. Pulse until mixture resembles flaked crabmeat.
- In sauté pan over medium-high heat, heat 1 Tbsp of oil. Add red pepper, onion and garlic. Sauté until tender-crisp, 2 to 3 minutes. Chill.
- Combine chilled vegetable mixture, flaked hearts of palm, vegan mayonnaise, 1/4 cup of bread crumbs, egg replacer mixture, nutritional yeast, Old Bay seasoning, soy sauce, 1 Tbsp of oil, Tabasco sauce, and pepper. Mix until well blended.
- Portion mixture into 1/4 cup of bread crumbs. Press each portion into a 2 1/2″ cake. Coat cakes on all sides with bread crumbs.
- On flat-top griddle over medium-high, heat 1 Tbsp of oil. Cook cakes, turning once, until golden brown, 1 to 2 minutes on each side.
- Serve on a whole grain roll with lettuce and tomato. Top with coleslaw and tartar sauce if desired.