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: Jerk is a style of cooking that is native to Jamaica – meat is either dry-rubbed or marinated with a hot spice mixture. Some people believe that it was a method developed by the Maroons – African slaves who escaped into the jungles of Jamaica in 1655 by adapting to their new surroundings and using the natural food around/available to them. Some others believe that jerking was developed from the Arawak and Taino tribes who intermingled with the Maroons. Either way, this method of cooking gives a smokey and spicy flavor with a tender base. 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