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Crabless Crab Cakes<\/p>\nCrabless Crab Cakes<\/p>\n
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Kernels from 4 medium ears of corn (about 2 cups)<\/p>\n
\u00bc cup minced onion<\/p>\n
\u00bc cup minced green bell pepper<\/p>\n
\u00bc cup mayonnaise<\/p>\n
1 (15-ounce) can whole hearts of palm or artichoke hearts, drained, diced, and lightly smashed<\/p>\n
2 tsp. Old Bay seasoning<\/p>\n
2 T. chopped fresh flat-leaf parsley<\/p>\n
2 tsp. Dijon mustard<\/p>\n
1\/3 cup gluten-free bread crumbs, plus more as needed, or 1\/2 cup almond meal<\/p>\n
Salt and pepper<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Crabless Crab Cakes Kernels from 4 medium ears of corn (about 2 cups) \u00bc cup minced onion \u00bc cup minced green bell pepper \u00bc 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…<\/p>\n