Crabless Cakes with Hearts of Palm & Corn Recipe

Name: Crabless Cakes with Hearts of Palm & Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for frying; 2 1/2 cups fresh corn kernels (cut from 4 ears of corn); 1/4 cup minced onion; 1/4 cup minced green bell pepper; One 15-ounce can whole hearts of palmdrained, thinly sliced lengthwise and cut crosswise into 3/4-inch lengths; 2 teaspoons Old Bay seasoning; 2 tablespoons chopped flat-leaf parsley; 1/4 cup vegan mayonnaise; 2 teaspoons Dijon mustard; 1/4 cup plus 2 tablespoons plain dry bread crumbs, plus more for coating; Salt; Freshly ground pepper

Servings: persons

1 tablespoon extra-virgin olive oil, plus more for frying
2 1/2 cups fresh corn kernels (cut from 4 ears of corn)
1/4 cup minced onion
1/4 cup minced green bell pepper
One 15-ounce can whole hearts of palmdrained, thinly sliced lengthwise and cut crosswise into 3/4-inch lengths
2 teaspoons Old Bay seasoning
2 tablespoons chopped flat-leaf parsley
1/4 cup vegan mayonnaise
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons plain dry bread crumbs, plus more for coating
Salt
Freshly ground pepper

1
In a nonstick skillet, heat the 1 tablespoon of oil.
2
Add the corn, onion and bell pepper and cook over high heat until crisp-tender, 4 minutes.
3
Scrape 1 cup of the mixture into a food processor and pulse to a coarse puree.
4
In a bowl, squeeze the hearts of palm to break them into shards.
5
Add the puree and the remaining sauteed vegetables to the bowl, along with the Old Bay, parsley, mayonnaise, mustard and the 1/4 cup plus 2 tablespoons of bread crumbs.
6
Season lightly with salt and pepper and stir until evenly moistened.
7
Line a baking sheet with parchment paper and fill a pie plate with bread crumbs.
8
Scoop scant 1/4-cup mounds of the hearts of palm mixture into the bread crumbs and roll to coat.
9
Form the mounds into eighteen 2-inch cakes and transfer to the baking sheet.
10
Wipe out the nonstick skillet, then add a scant 1/8 inch of oil.
11
Fry half of the cakes over moderate heat, turning once, until crispy, 2 minutes per side.
12
Wipe out the skillet and add clean oil before frying the remaining cakes.
13
Serve the cakes hot.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, plus more for frying, 2 1/2 cups fresh corn kernels (cut from 4 ears of corn), 1/4 cup minced onion, 1/4 cup minced green bell pepper, and more.

Yes, Crabless Cakes with Hearts of Palm & Corn falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crabless Cakes with Hearts of Palm & Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions