Hearts of palm crab cakes with a pickled habanero aioli and side of Caribbean dal.
Chef’s Story: Chef Jason Wyrick was teaching a cooking class in Ft. Lauderdale, Florida eight or nine years ago when he went searching for vegan options. He found a small restaurant in the middle of nowhere where they made an incredibly tasty vegan crab cake. He drove over an hour away, during his cross-country trip, to find this recipe. It’s taken years for him to find the right combination of taste, but he has finally created a version able to be delivered to your home!
Short History: Experts think the crab cake began as a creation of Native Americans in the Chesapeake Bay region. The removal of meat from crab shells by hand is the same process used today. There are historians who believe the crab cake was one of the first Native American dishes adopted by European colonists. These crab cakes from The Vegan Taste will also give you vitamins A, C, potassium, fiber, folate, iron, and more!
Reheating Instructions: Warm in a pan over medium high heat for 2 to 3 minutes.
“Love the texture!! I used to love crab cakes and crab imperial and this dish really made me happy!!!” – Teresa Ve. from Scottsdale
“Excellent, excellent, excellent! Favorite of the week. Was never a seafood fan and have to say never had crab cakes, but if they taste anything like this, I was missing something. The dal side was perfect.” – Susan Fr. from New River