Crabless Cakes

Made with hearts of palm and green jackfruit seasoned with dijon, dulse, and bay, these golden pan-seared cakes offer the tender texture and briny flavor of a classic crab cake. Served with a cashew– mustard drizzle and a summer succotash salad, they’re a satisfying, plant-based take on a coastal favorite.

Yield 4 servings

Cakes

  • 1 can hearts of palm
  • 1 can green jackfruit (native forest)
  • ½ red bell pepper
  • 1 stalk celery
  • 1 small shallot
  • 2 green onions
  • 2 tbsp fresh parsley
  • 2 tsp dijon mustard
  • 1 tsp dulse seaweed
  • ½ tsp bay seasoning
  • ½ cup quinoa flakes
  • 2 tbsp olive oil
  • 1 tsp lime juice

Drizzle & Salad

  • ½ cup raw cashews, soaked for 2 hrs
  • 1 tsp each dijon & stone-ground mustard
  • ¼ tsp garlic powder
  • ⅓ cup water
  • 6 spears asparagus
  • 1 cup corn
  • ½ red bell pepper
  • 2 tbsp fresh basil
  • 1 tsp olive oil
  • 1 tsp lime juice

Sauté diced bell pepper, celery, and shallot in 1 tbsp olive oil for 4–5 min. Cool.

Pulse hearts of palm, jackfruit, green onion, parsley, mustard, dulse, and bay seasoning until finely chopped but not puréed. Mix in sautéed veg and quinoa flakes. Form into 4 cakes. Chill 15–20 min.

Sear cakes in 1 tbsp olive oil 3–4 min per side until golden. Finish in 350°F oven 5–8 min.

Drizzle: blend all drizzle ingredients until smooth and creamy.

Salad: blanch asparagus 1 min; toss with corn, pepper, basil, oil, and lime. Serve alongside cake with drizzle.