All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Crab cakes evoke the unmistakable flavor of summer and lazy days at the beach. This plant-based version uses hearts-of-palm and sweet summer corn, and is every bit as beachy and seafood-satisfying as the original. Paired with a simple malt vinegar slaw and a creamy tartar sauce, these will make you feel like you’re on vacation – even if you’re just winding down from a tough day at work.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prep the Vegetables
Preheat oven to 450F and prepare a baking sheet with parchment or a silicone liner. Finely dice the onion. Rinse and finely dice the scallion. Drain the roasted red peppers and squeeze any remaining juices out and finely mince. In a food processor, pulse the whole hearts of palm three times to get a coarse mince. Rinse and finely dice the dill. Remove the husk from the corn cob and on a stable surface, run knife along the cob to remove the kernels.
Make the Crab Cake Batter
Transfer the chunky hearts of palm mince and finely chopped roasted red pepper to a bowl. Incorporate the dry dill, Old Bay seasoning, panko breadcrumbs, scallions, corn, and salt and pepper to taste. Mix with hands to ensure everything is blended.
Bake the Crab Cakes
Place the corn flour in a shallow bowl. Divide the crab cake mixture in half, then form 3 equal portions from each half to create 6 equally-sized portions. Roll them into balls, then flatten them out between your palms a bit. Gently place them, one by one, in to the corn flour until well coated, tapping off any extra. (They’ll be fragile, so if they break apart, just gently reshape and redust with the flour as needed). Lightly oil the side facing up with olive oil and bake for 15 minutes. Flip and lightly oil the next side facing up and bake again for 15 minutes on until firm. Remove from heat and set aside.
Make the Malt Vinegar Slaw
In a bowl, combine the red onion, purple cabbage, mustard, malt vinegar, sugar, and salt and pepper to taste. Allow to marinate overnight (if you have the time) or serve at room temperature.
Assemble Your Dish
Place a serving of the slaw on a plate and nestle two crab cakes atop the slaw. Add a hearty drizzle of tartar sauce and a garnish of fresh dill.
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