Ingredients

Crab Cakes

• 2 tbsp mayonnaise

• 2 tbsp minced green onion

• 2 tbsp minced red bell pepper

• 1/2 cup plain coconut yogurt

• 1 tsp minced fresh parsley

• 1 tsp Old Bay^® seasoning

• 1 tsp yellow mustard

• One 14 oz can hearts of palm, drained and chopped

• 3 tbsp breadcrumbs

• 1/4 cup panko-style breadcrumbs

• Vegetable oil, for frying

Remoulade Sauce

• 1/2 cup mayonnaise

• 2 tsp sweet pickle relish

• 1 tsp lemon juice

• 1 tsp minced fresh parsley

• 1/2 tsp paprika

• 1/2 tsp chili powder

• 1/2 tsp cayenne pepper

• 1/2 tsp cumin

• 1/2 tsp salt

Instructions

Crab Cakes

1. In a large bowl, combine the mayonnaise, minced green onion, minced red pepper, plain coconut yogurt, minced parsley, seasoning, yellow mustard, and hearts of palm. Mix well.

2. Carefully fold in the plain breadcrumbs (not the panko).

3. Grease a 6-cup muffin pan, and fill each cup with the cake mixture. Press down gently to flatten the tops.

4. Cover with plastic wrap, and place in the refrigerator for an hour.

5. To remove cakes, turn the pan over onto a plate. Gently roll each cake in the panko breadcrumbs.

6. Heat oil (or use a small deep fryer) to 375°F. Gently drop cakes into oil, and cook for 3 minutes or until golden brown.

7. Briefly drain cakes on a rack or paper towel. Serve hot with sauce on the side.

Remoulade Sauce

1. In a small bowl, combine mayonnaise, pickle relish, lemon juice, minced parsley, paprika, chili powder, cayenne, cumin, and salt.

2. Cover with plastic wrap, and place in the refrigerator until chilled.