Hearts of Palm “Crab Cakes”

Hearts of Palm “Crab Cakes”

YIELD: Makes 2-3 servings


1 T - olive oil

1/4 cup - onion, minced

1/4 cup - yellow pepper, minced

15 oz. - hearts of palm

2 tsp. - Old Bay Seasoning

6 oz. - artichoke hearts, chopped

1 T - fresh herbs (dill, parsley, chives), chopped

1/4 cup - Just Mayo

1 oz. - Dijon mustard

1 T - nutritional yeast

1/2 cup - gluten-free panko

salt, to taste

ground pepper, to taste

For Jalapeno Honey Jam:

8 oz. - small diced red bell pepper

1 oz. - rice wine vinegar

1 oz. - sugar

1 tsp. - salt

1 oz. - wildflower honey

2 oz. - minced jalapeños


Preheat oven to 350°F.

Combine “Crab Cake” ingredients in a bowl and hand form the crab cakes by scooping 4 ounces at a time and using your hands to form into pucks.

Lightly dredge the outside of the cakes with gluten-free panko.

Heat a sauté pan up to medium heat and pour in the olive oil. Once hot, add each crab cake and pan sear on both sides until all of the cakes are golden brown.

Remove crab cakes for later or finish in the preheated oven for 10 minutes.

For Jalapeno Honey Jam:

For the jam, combine the peppers, vinegar, sugar, salt, and wildflower honey in a saute pan.

Let simmer on low until jam form about 10 minutes.

Plate crab cakes and garnish with Jalapeno Honey Jam.

This recipe was created by Chef Joshua Ingraham for the National Honey Board.