Make vegan crab cakes with avocado, quinoa and hearts of palm. The hearts of palm perfectly imitates a crab like texture while being vegan! Served topped with an avocado crema. A perfect healthy vegan appetizer.
I know, sounds like a bit of a confusing title. Vegan crab cakes? Vegan + crab cakes all in one? How could it be?
Well quite simply, actually, thanks to one fantastic little ingredient, also known as hearts of palm. I only recently started cooking with hearts of palm (after spotting it as the cheapest thing in Costa Rican grocery stores, during a 2 month house sitting gig there), but I love it.
Hearts of palm are great in salads (vegan hearts of palm and avocado salad), dips (vegan hearts of palm and artichoke dip), burgers (salmon cakes with hearts of palm), or just eaten straight from the jar, raw.
They are super low in calories and healthy, while being quite tasty. A win win if you ask me.
Better yet, once chopped/shredded they perfectly mimic that crab like texture. Fine strands of the tender hearts of palm mixed with other ingredients can create a copy cat classic crab cake turned vegan.
Along with hearts of palm these vegan crab cakes are also made with cooked quinoa, chopped red onions, red pepper and mashed avocado. To help these firm up and hold together a bit of quinoa flour (or any other gluten free flour) is added to the mix. To really firm them up I molded them into crab cake shapes and then popped them in the freezer for a bit.
Pan fry or bake these and then serve with a light tomato salad and a big dollop of avocado crema.
The hearts of palm here perfectly mimic that crab like texture, so even if you’re vegan you can still enjoy that tender flaky mix.
Perfect as an appetizer or a light lunch.
And now for a bit of a rant.
Patience. They say patience is a virtue. And I know it, yet somehow along the line, of the last few years I have simply run out of it. I envy those calm mannered, soft spoken people whose feathers can’t be ruffled and who portray themselves in neutral manner at all times. I would love to have more patience. More patience with everything. But my patience tank seems to be running on empty. Any kind of lack of understanding, aka when I ask D to do any number of things, and instantly gets confused, needing a whole lot of guidance, seems to completely deplete my patience levels instantly.
It’s a problem I know. Anyone else other there suffer from avocado addiction and lack of patience? How do you deal with it? Or for those of you out there with a never ending supply of patience – what’s your secret? Share your tips!
I could certainly use them!
Either that or I’m going to have to go on a solo wilderness retreat — isn’t nature supposed to make us all more grounded and calm?
Maybe that’s what I need, along with a picnic basket full of these vegan avocado crab cakes.
Doesn’t sound too bad to me right now, at all.
- 1 can hearts of palm, diced
- 1/2 avocado, mashed
- 1/4 cup diced red pepper
- 1/4 cup diced red onion
- 2 teaspoon old bay seasoning
- 1 cup cooked quinoa
- 1/4 cup quinoa flour
- salt, to taste
- For the sauce:
- 1/4 avocado,
- 1 tablespoon tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- salt to taste
- In a bowl combine the crab cake ingredients, hearts of palm, 1/2 mashed avocado, red pepper, red onion, old bay, cook quinoa and salt to taste. Mix. Add quinoa flour. Mix. Form into 6-8 round crab cakes and freeze for 15-20 minutes.
- In a blender combine the sauce ingredients, 1/4 avocado, tahini, olive oil, lemon juice and salt to taste.
- Heat 1-2 tablespoons olive oil over medium heat in a pan. Pan fry the patties until browned on each side.