Pistachio Crabless Cakes

By Cobi Kanani

Yield

10 2-inch cakes

Ingredients

Remoulade
1 cup vegan mayo
1 tablespoon prepared horseradish
1 teaspoon tomato paste
1 teaspoon cayenne pepper
1 tablespoon onion salt
2 tablespoons sweet or dill pickle relish
2 tablespoons capers, chopped

Crabless Cakes
1/4 cup red bell peppers small, diced
1/4 cup red onion small, diced
2 tablespoons Italian parsley, chopped
3 tablespoons capers in brine
1 large celery rib, chopped
3 tablespoons furikake or dulse ﬂakes
2 teaspoons cayenne pepper
1 tablespoon celery seed
1 tablespoon dill
1 tablespoon smoked paprika
1 tablespoon onion salt
2 1/2 tablespoons Dijon mustard
2 tablespoons Worcestershire
1 egg beaten ( or vegan option =1 Tbsp chia seeds + 2.5 Tbsp water)
1/2 cup roasted and salted pistachios, crushed
14oz can hearts of palm, drained, roughly chopped
1 cup Italian-seasoned bread crumbs
1 cup panko crumbs + 1/2 cup pistachio (blitzed in food processor to almost powder)
1 lemon

Instructions

For the remoulade:
1. Combine all ingredients in a small bowl.
2. Mix well

For the crabless cakes:
1. Preheat air fryer to 350ºF
2. Drain and chop the hearts of palm, then press out some of the excess water between per towels. It shouldn’t be dry, just not mushy wet.
3. In a large bowl, mix all the ingredients *except the bread crumbs and panko*
4. The mixture will be on the wet side. Add 1/2 cup of the bread crumbs and mix well. Test to see if you can form a 2 inch patty that will hold together. If not, add the other 1/2 cup of bread crumbs.
5. Place panko crumbs plus blitzed pistachios in a shallow bowl and dip patties to coat on both sides. Place on parchment lined airfryer tray.
6. Bake in the air fryer for 15-20 minutes, until golden brown. (If they are not turning golden, give a light spray of olive oil for the last 5 minutes)
7. Serve with lemon wedges and a side of remoulade.