Mini Mock-Crab Cakes
Mini Mock-Crab Cakes
Craving seafood? Dive into these mock-crab cakes, which use hearts of palm instead of crab to cut down on protein. Sure to be a crowd favourite!
- Serving size: 1 cake
- Number of servings: 6
- Time to prepare: 30 minutes
NUTRITION INFORMATION PER SERVING
- Crab Cakes
- PROTEIN per serving: 3.1 g*
- CALORIES per serving: 90 kcal
- Total FAT per serving: 4 g
- Total CARBS per serving: 11 g
- Remoulade
- PROTEIN per serving: 0.1 g*
- CALORIES per serving: 124 kcal
- Total FAT per serving: 13 g
- Total CARBS per serving: 1 g
* Protein amount may vary depending on the brands of the products that are used.
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
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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.
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Carefully fold in the plain breadcrumbs (not the panko).
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Grease a 6-cup muffin pan, and fill each cup with the cake mixture. Press down gently to flatten the tops.
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Cover with plastic wrap, and place in the refrigerator for an hour.
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To remove cakes, turn the pan over onto a plate. Gently roll each cake in the panko breadcrumbs.
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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.
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Briefly drain cakes on a rack or paper towel. Serve hot with sauce on the side.
Remoulade Sauce
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In a small bowl, combine mayonnaise, pickle relish, lemon juice, minced parsley, paprika, chili powder, cayenne, cumin, and salt.
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Cover with plastic wrap, and place in the refrigerator until chilled.