HEARTS OF PALM “KRAB” CAKES WITH VEGAN HOLLANDAISE SAUCE

These vegan “Krab” Cakes are made from tender hearts of palm, coated in crispy panko, and topped with a rich and creamy, vegan hollandaise. If you’re trying to incorporate more plant-based meals into your diet, give this recipe a try! 

INGREDIENTS
1 (15 oz) can hearts of palm 
¼ cup vegan mayonnaise 
1 tsp Old Bay or other seafood seasoning 
Pinch of sea salt and pepper, to taste 
¼ cup minced green onion
1 cup gluten-free panko, divided
Sliced avocado, for serving 
Toast or English muffins, for serving 
Lemon wedges, for serving 

Vegan Hollandaise
¾ cup raw macadamia nuts or cashews, soaked for at least 4 hours
2 tsp Dijon mustard 
1 tbsp lemon juice 
1 tsp garlic powder
½ tsp turmeric 
¼ tsp curry powder or cayenne, for an optional kick 
½ - 1 cup water, to adjust thickness

Tools
Cutting board 
Knife 
Mixing bowls
Baking sheet 
Blender 

DIRECTIONS:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. 
2. Thinly slice the hearts of palm lengthwise, then cut crosswise into ¾” lengths. Transfer to a medium bowl and use your fingers to gently break apart into shreds. 
3. In a separate bowl, whisk together the mayonnaise, Old Bay, salt, and pepper. Stir in the hearts of palm and green onion. 
4. Sprinkle half of the panko over the mixture and mix gently with hands. 
5. Divide the mixture into 14 patties, about 1 ¼ thick. (A #40 cookie scoop works great for this.) 
6. Spread the remaining panko into a shallow dish. Dredge the patties in the panko, pressing lightly to help it adhere. 
7. Place the patties onto the prepared baking sheet and spray with cooking spray. 
8. Bake for 18-22 minutes, until lightly golden, then turn the broiler to high and broil for 30-90 seconds, watching very closely so they don’t burn. 
9. While the “krab” cakes are baking, make the vegan hollandaise: Drain and rinse the nuts with fresh water. 
10. Combine the nuts, Dijon mustard, lemon juice, garlic powder, turmeric, cayenne, and ½ cup warm water in a high-speed blender. Purée until smooth and warm, about 3-5 minutes. Add more warm water to adjust consistency, if needed. 
11. To serve, start with a slice of toasted bread (I used gluten-free, brown sourdough) or half a toasted English muffin, add a few sliced of avocado, top with a “krab” cake, then add a generous spoonful of the hollandaise. Garnish with a lemon wedge and enjoy!