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Easy Kosher Crab Style Hearts Of Palm Cakes

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Pareve

Hearts of palm make tender, flaky “crab” cakes. Shredded hearts of palm are mixed with mayonnaise, egg, panko, Dijon, lemon, Old Bay, scallions and parsley, shaped into patties and pan-fried until golden.

Getting the Texture Right

Drain the hearts of palm thoroughly and squeeze them dry, then break them apart by hand into irregular, flaky pieces. Chill the formed patties for 15 minutes before cooking so they hold together and crisp up. Fry in hot oil and flip only once.

Kosher Notes

Crab isn’t kosher, which is why these use hearts of palm. They’re pareve. Check that your hearts of palm, mayonnaise and Old Bay carry a reliable hechsher.

Make-Ahead

Form the cakes up to 4 hours ahead. Leftovers keep for 2 days and reheat in a 350°F oven.

Easy Kosher Crab Style Hearts Of Palm Cakes
These kosher-friendly hearts of palm cakes deliver the flaky texture and savory flavor of traditional crab cakes using simple pantry ingredients.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cans hearts of palm 14 oz cans, drained and squeezed dry
  • 1/3 cup mayonnaise
  • 1 large egg beaten
  • 1/2 cup panko breadcrumbs plus extra for coating
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Old Bay seasoning
  • 2 scallions finely chopped
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil for frying

What I use for this recipe

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Method
 

  1. Drain the hearts of palm thoroughly and pat dry with paper towels. Use your hands to shred them into irregular, flaky pieces that resemble crab meat. Place in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
  2. In a large bowl, combine the mayonnaise, beaten egg, Dijon mustard, lemon juice, and Old Bay seasoning. Whisk until smooth.
  3. Add the shredded hearts of palm, scallions, parsley, salt, and pepper to the bowl. Gently fold together until just combined.
  4. Gradually add the panko breadcrumbs, starting with 1/2 cup and adding more if needed to bind the mixture. The mixture should hold together when pressed but not be dry.
  5. Cover and refrigerate for at least 30 minutes to allow the mixture to firm up.
  6. Form the mixture into 8 small patties, about 2 1/2 inches wide. If desired, lightly coat each patty with additional panko breadcrumbs.
  7. Heat the vegetable oil in a large skillet over medium heat. Cook the patties for 3-4 minutes per side until golden brown and crispy.
  8. Transfer to a paper towel-lined plate and serve immediately with lemon wedges and your favorite sauce.

Notes

These cakes can be formed up to 4 hours ahead and refrigerated. For extra crispiness, chill the formed patties for 15 minutes before cooking. Leftover cakes keep well in the refrigerator for 2 days and can be reheated in a 350°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 185
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 520mg 23%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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