Crabless Crab Cakes

 

Kernels from 4 medium ears of corn (about 2 cups)

¼ cup minced onion

¼ cup minced green bell pepper

¼ cup mayonnaise

1 (15-ounce) can whole hearts of palm or artichoke hearts, drained, diced, and lightly smashed

2 tsp. Old Bay seasoning

2 T. chopped fresh flat-leaf parsley

2 tsp. Dijon mustard

1/3 cup gluten-free bread crumbs, plus more as needed, or 1/2 cup almond meal

Salt and pepper

 

Heat a large skillet over medium-high heat. When water flicked onto the skillet sizzles, add the corn, onion, and bell pepper and cook until tender, 3 to 5 minutes. Transfer 1 cup of the mixture to a food processor and pulse until coarse-smooth. Transfer to a medium bowl and add the mayonnaise, hearts of palm, Old Bay, parsley, mustard, and bread crumbs. Season with salt and pepper and stir well. Line a baking sheet with parchment paper. Using your hands, form the mixture into twelve cakes, 2 inches in diameter, and transfer to the prepared baking sheet. Refrigerate for 10 to 15 minutes to bind. Heat 1 T. of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add six cakes and cook for about 2 minutes per side or until golden brown. Transfer to a platter. Wipe down the skillet, add another 1 T. of the olive oil, and cook the remaining cakes.