In this recipe, hearts of palm are mashed up into a meaty texture and seasoned in a way that perfectly mimics the taste and texture of the Maryland classic. These battered hearts of palm cakes are fried until crispy, then served with a dollop of creamy tangy homemade tartar sauce. These are best served on a bed of lettuce with fresh tomatoes.

Battered Hearts of Palm ‘Crab’ Cakes With Tartar Sauce [Vegan, Gluten-Free]

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Ingredients

For the Tartar Sauce:

  • 3/4 cup vegan mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon horseradish
  • 2 tablespoons relish or chopped fresh dill

For the 'Crab' Cakes:

  • 2 cups hearts of palm (or marinated artichoke hearts), finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 teaspoon lemon juice
  • 1/2 cup chickpea flour
  • 2 teaspoons coconut sugar
  • 2 teaspoons seafood seasoning
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon Himalayan pink salt

For the Batter:

  • ¼ cup chickpea flour
  • 1 cup gluten-free breadcrumbs
  • 1/2 cup unsweetened almond milk
  • 1 1/2 cups vegetable oil (for frying)
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Preparation

To Make the Tartar Sauce:

  1.  Add tartar sauce ingredients in a bowl and stir to combine. Place in the refrigerator.

To Make the 'Crab' Cakes:

  1. Drain and finely chop the hearts of palm or artichokes. You will begin to notice a consistency similar to crab meat. Add to mixing bowl and stir in onion, celery, and remaining crab cake ingredients.
  2. Heat 1 1/2 cups of oil in a large iron skillet.
  3. Set up a dredging station using 3 bowls. Place chickpea flour in first, almond milk in the second, and breadcrumbs in the third.
  4. Take about 1/4 cup of the "crab cake" mixture and form a patty with your hands. Cover the cake completely with chickpea flour, quickly dip in almond milk, and coat evenly with breadcrumbs.
  5. Place 2-3 breaded crab cakes in hot oil. Fry for 2 to 3 minutes until golden brown, flip, and repeat on opposite side.
  6. Remove cakes from frying pan and place onto a plate covered with paper towel to absorb excess oil. Repeat until all batter is gone.
  7. Serve immediately with a dollop of tartar sauce on each cake.
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