Madre Crab Cakes

🥘 Ingredients

• olive oil 1 Tbsp
• corn 1 cup
• onion 2 tsp
• red bell pepper 2 tsp
• shredded hearts of palm 1 cup
• panko breadcrumbs 3 Tbsp
• vegan mayonnaise 1 ½ Tbsp
• crushed nori 1 Tbsp
• parsley 1 tsp
• Old Bay seasoning ½ tsp
• mustard powder ¼ tsp
• salt ¼ tsp
• pepper 1 pinch
• Spicy Vegan Mayo ½ cup
• cilantro ¼ cup
• lemon wedges

1. 1

   Make the crab cakes: In a large nonstick pan over medium-high heat, heat the olive oil . Add the corn , minced onion , and red bell pepper and cook until just tender, 5 minutes . Transfer the mixture to a food processor and pulse to form a coarse puree.
2. 2

   In a large bowl , add the corn mixture, shredded hearts of palm , panko breadcrumbs , vegan mayonnaise , crushed nori , parsley , Old Bay seasoning , mustard powder , salt , and pepper . Stir gently to combine.
3. 3

   On a large plate, place a generous layer of breadcrumbs. Line another plate or baking sheet with parchment. Using a 4-cup measure, scoop out portions of the crab cake mixture, flatten slightly with your hands, and dredge in the breadcrumbs. Place on the parchment-lined plate and repeat with the remaining mixture.
4. 4

   In a large, deep nonstick or cast-iron pan over medium-high heat, add a thin layer of oil. When the oil is shimmering, working in batches if needed, fry the crab cakes until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining crab cakes.
5. 5

   Serve: Top each crab cake with a tablespoon or two of the Spicy Vegan Mayo and sprinkle the cilantro on top. Serve with the lemon wedges .