Leave the cute little crabs where they belong & make these Vegan Crab Cakes instead. Tender, moist, packed with flavour & subtly 'fishy', they are so like the real deal! And they are really easy to make!
Peel and cube the potatoes then add them to a pan. Cover with water and boil until fork tender and mashable but not too soft, then drain, mash and set aside.
While the potatoes are boiling, add the green onions, lime juice, lime zest, ginger, tamari and curry paste to a food processor. Break the nori sheets up into manageable pieces and put them in the food processor with the other ingredients. Process until it is a paste. The nori tends to stay a little chunkier than everything else and that is ok.
Drain the hearts of palm really, really well, and either grate them, or shred them with a fork, then drain the artichokes and roughly chop. Be sure to drain them throughly and give the artichokes a little squeeze to get any residual liquid out of them.
Once the potatoes have cooled enough to handle, add the paste and stir through really well so it's evenly distributed then add the shredded hearts of palm and the chopped artichoke and stir through gently.
Form into patties, squeezing them together really well, then place them on a tray with some baking parchment as you go. To cook you can either pan-fry them, oven bake or cook them on a griddle. They are best pan-fried as they develop a lovely golden crust.
Warm a couple tablespoons of oil in a pan over medium high heat. Once really hot add the crab cakes carefully. Leave them well alone for around 4 minutes to allow a thick, golden crust to develop then turn over and do the same on the other side. Remove from the pan and rest them on some kitchen paper to absorb excess oil. Your pan probably wont be big enough to cook them all at once so have the oven on low and pop the cooked ones in there to keep warm while you cook the rest.
Warm your griddle to a medium high heat. When hot carefully place the crab cakes on the griddle and cook for 4-5 minutes each side.
To oven bake
Place on a tray on lightly greased baking parchment and bake at 400°F for around 25 minutes. Turn over half way through.
Storage and reheating tipsTo make ahead of time - Vegan crab cakes can be made ahead of time. Just prepare them as instructed and lay them out on a lined baking tray. Cover and pop in the fridge for up to 3 days then cook as instructed.Reheating leftovers - Cooked vegan crab cakes will keep for 2 to 3 days in the fridge. To reheat, put them on a lined tray in the oven on 350°F for about 20 minutes or until heated through.