Crabless Cakes with Hearts of Palm & Corn
Author: 
Serves: 6
 
Ingredients
  • 2 Tbsp extra-virgin olive oil, divided, plus more for frying
  • 2½ cups frozen corn kernels
  • ¼ cup onion, minced
  • ¼ cup red bell pepper, minced
  • One 15-oz can whole hearts of palm—drained, thinly sliced lengthwise and cut crosswise into ¾˝ lengths
  • 2 tsp Old Bay seasoning
  • 2 Tbsp chopped flat-leaf parsley
  • ¼ cup mayonnaise (or Vegenaise)
  • 2 tsp Dijon mustard
  • ¼ cup plus 2 Tbsp plain dry bread crumbs, plus more for coating
  • Salt
  • Freshly ground pepper
  • Mixed greens
  • Lemon aioli (recipe below)
Instructions
  1. In a nonstick skillet, heat the 1 tablespoon of oil. Add the corn, onion and bell pepper and cook over high heat until crisp-tender, 4 minutes. Scrape 1 cup of the mixture into a food processor and pulse to a coarse puree.
  2. In a bowl, squeeze the hearts of palm to break them into shards. Add the puree and the remaining sautéed vegetables to the bowl, along with the Old Bay, parsley, mayonnaise, mustard and the ¼ cup plus 2 tablespoons of bread crumbs. Season lightly with salt and pepper and stir until evenly moistened.
  3. Line a baking sheet with parchment paper and fill a pie plate with bread crumbs. Scoop scant ¼-cup mounds of the hearts of palm mixture into the bread crumbs and roll to coat. Form the mounds into eighteen 2-inch cakes, press lightly into disks and transfer to the baking sheet.
  4. Wipe out the nonstick skillet, then add a scant ⅛ inch of oil. Fry half of the cakes over moderate heat, turning once, until crispy, 2 minutes per side. Place on paper towels. Wipe out the skillet and add clean oil before frying the remaining cakes.
  5. Mix the greens with the remaining tablespoon of olive oil and place a small heap on a plate, top with hot cakes and a dollop of lemon aioli.
  6. MAKE AHEAD The formed, uncooked cakes can be covered and refrigerated overnight.
Lemon Aioli
  1. This recipe was a little more freeform. I put a hefty plop of mayo in a bowl (1 cup-ish), added 2 pressed garlic cloves and a splash of lemon juice.
  2. Mix well. Taste. Add another splash of lemon juice just for good measure.
  3. Season with salt & pepper.
  4. Refrigerate until you’re ready to use.
Recipe by Bistro OneSix at https://bistroonesix.com/crabless-cakes-with-hearts-of-palm-corn/