CRABLESS CRAB CAKES WITH MUSTARD AIOLI
- Bridge Ayurveda
- May 22
- 2 min read
12 cakes, 45 minutes
INGREDIENTS
4 (14 oz) cans hearts of palm, drained & chopped
3–4 celery stalks, finely minced
½ cup fresh parsley or dill, finely chopped
2 tsp lemon zest + 4 tsp lemon juice
2 tbsp Dijon mustard
½ tsp ground coriander
Optional: 1–2 tsp Old Bay seasoning
2 tbsp almond flour
4 tbsp ground flax + 10 tbsp water (flax egg)
1 cup breadcrumbs
½ tsp salt (adjust to taste)
Black pepper to taste
Mustard Aioli
½ cup oat milk (or any plant-based milk)
2 tbsp ground flax seed
½–1 tsp Dijon mustard
1½ tsp cane sugar
½ tsp salt
½ cup avocado oil
DIRECTIONS
Make the aioli first: In a blender or bowl with immersion blender, combine oat milk + ground flax. Blend 1–2 min until it thickens slightly.
Add mustard, sugar, salt, and avocado oil. Blend again for 1–2 minutes until creamy and emulsified.
Chill in fridge for 1–2 hours while prepping the cakes.
Make the cakes: In a large bowl, gently mash hearts of palm with a fork to create a flaky texture. Note: if you plan on baking these instead of pan-frying them (both are good just depends on what you feel like doing), this would be the time to set your oven to 375°F.
Add raw minced celery, herbs, lemon juice/zest, mustard, coriander, flax egg, and optional Old Bay. Stir well.
Mix in the almond flour and breadcrumbs until the mixture holds together but remains moist.
Chill mixture for 15–20 minutes to firm up.
Form into patties and pan-fry in ghee, about 4–6 min per side until golden.
Optional: Bake at 375°F for 18–22 min, flipping halfway.
Serve with mustard aioli, enjoy!
Notes
A well-balanced crab-less cake that is good for all doshas!
My husband from Maryland would kill-me if I didn't include at least a little old-bay in this recipe. So it is optional, and very tasty :).
These would go great when served with any #grainsideoption, on top of a salad, over a bed of steamed greens, or by themselves.
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