Crab-less Cakes

Masarepa mix (dehydrated cooked cornmeal) is absolutely key in this recipe. When reconstituted with water or broth to make dough, it holds its shape beautifully, which is great for making interesting and easy croquette-style dishes. It works especially well for crab-less cakes because the flavor is subtle and doesn't overpower the hearts of palm.
Save Recipe
  • Level: Easy
  • Total: 30 min (includes resting time)
  • Active: 25 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Crab-Less Cakes

One 14-ounce can hearts of palm, drained and roughly chopped

1 tablespoon blackened seafood seasoning

1/4 cup finely chopped onion

1 stalk celery, finely chopped

2 tablespoons parsley, finely chopped

2 tablespoons mayonnaise

2 teaspoons Dijon mustard

1 cup masarepa mix (dehydrated cooked cornmeal)

1 cup hot water

Vegetable oil, for pan-frying

Sauce:

3/4 cup mayonnaise

3 tablespoons freshly grated Parmesan cheese

3 tablespoons grated horseradish

3 tablespoons minced fresh basil

1/8 teaspoon garlic powder

Kosher salt and freshly ground black pepper

Directions

  1. For the crab-less cakes: In a large bowl, combine the hearts of palm with the seafood seasoning, onion, celery, parsley, mayonnaise and mustard. Stir and then add the masarepa mix. Stir again to combine and then pour the hot water over the mixture. Cover the bowl with plastic wrap and let sit 5 to 10 minutes.
  2. Meanwhile, make the sauce: In a medium bowl, whisk together the mayonnaise, Parmesan, horseradish, basil and garlic. Taste the sauce and season with salt and pepper; set aside.
  3. Scoop the mixture with a 1-ounce portion scoop then form each scoop into a 2- to 3-inch patty. Heat 1 tablespoon of oil in a large cast-iron skillet over medium heat. When the oil is hot add the cakes and cook on one side for 6 to 7 minutes until golden brown and crispy. If the skillet looks dry add more oil. Flip the cakes and cook another 6 to 7 minutes on the other side.
  4. Top each crab-less cake with 1 to 2 tablespoons of the sauce and serve immediately.

Cook’s Note

Make this recipe completely plant-based by replacing the mayonnaise with vegan mayonnaise or vegetable oil in the cakes. For the sauce, replace the mayonnaise with vegan mayonnaise, and the cheese with 3 tablespoons tahini and 2 teaspoons freshly squeezed lemon juice. The cooking times and steps remain the same.

Pimento Cheese
PREMIUM
Damaris Phillips

Pimento Cheese

11m Easy 99%
CLASS
Taco Meatballs
PREMIUM
Damaris Phillips

Taco Meatballs

26m Easy 98%
CLASS
Hot Brown Casserole
PREMIUM
Damaris Phillips

Hot Brown Casserole

41m Intermediate 100%
CLASS
Olives in a Blanket
PREMIUM
Damaris Phillips

Olives in a Blanket

30m Easy 98%
CLASS

Damaris Phillips

Coconut Cake

26m Easy 99%
CLASS
Damaris Phillips

Carrot Cake Bars

25m Easy 99%
CLASS