Chesapeake Bay Hearts of Palm Cakes

With Malt Vinegar Slaw and Tartar Sauce

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat

Vegetarian
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.

In Your Box (serves 2)

  • 1 Ear of Corn
  • 1 Red Onion
  • 2 Green Onions
  • 7 oz. Shredded Red Cabbage
  • 0 Dill Sprigs
  • Info
    ½ cup Panko Breadcrumbs
  • 1 tsp. Old Bay Seasoning
  • ½ tsp. Dried Dill
  • 1 Tbsp. Sugar
  • ½ cup Vegan Tartar Sauce
  • 14 Hearts of Palm Can
  • 1 Tbsp. Grainy Mustard
  • 2 oz. Roasted Red Peppers
  • ½ cup Corn Flour
  • Info
    6 fl. oz. Malt Vinegar
  • Nutrition (per serving)

  • Calories
    615
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    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.

  • Step 2 - Make the Crab Cake Batter
    2

    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.

  • Step 3 - Bake the Crab Cakes
    3

    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.

  • Step 4 - Make the Malt Vinegar Slaw
    4

    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.

  • Step 5 - Assemble Your Dish
    5

    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.