---
comments: true
tags:
  - side
  - the-gracias-madre-cookbook
  - vegan
---
# :crab: Madre Crab Cakes

![Madre Crab Cakes][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 7 minutes |

## :salt: Ingredients

- :olive: 1 Tbsp olive oil
- :corn: 1 cup corn
- :onion: 2 tsp onion
- :bell_pepper: 2 tsp red bell pepper
- :leafy_green: 1 cup shredded hearts of palm
- :bread: 3 Tbsp panko breadcrumbs
- :egg: 1.5 Tbsp vegan mayonnaise
- :rice_ball: 1 Tbsp crushed nori
- :herb: 1 tsp parsley
- :hot_pepper: 0.5 tsp Old Bay seasoning
- :hotdog: 0.25 tsp mustard powder
- :salt: 0.25 tsp salt
- :salt:1 pinch pepper
- :egg: 0.5 cup Spicy Vegan Mayo
- :herb: 0.25 cup cilantro
- :lemon: some lemon wedges

## :cooking: Cookware

- 1 large nonstick pan
- 1 large bowl
- 1 large, deep nonstick or cast-iron pan

## :pencil: Instructions

### Step 1

Make the crab cakes: In a large nonstick pan over medium-high heat, heat the olive oil. Add the corn, minced onion, and
red bell pepper and cook until just tender, 5 minutes. Transfer the mixture to a food processor and pulse to form a
coarse puree.

### Step 2

In a large bowl, add the corn mixture, shredded hearts of palm, panko breadcrumbs, vegan mayonnaise, crushed nori,
parsley, Old Bay seasoning, mustard powder, salt, and pepper. Stir gently to combine.

### Step 3

On a large plate, place a generous layer of breadcrumbs. Line another plate or baking sheet with parchment. Using a
4-cup measure, scoop out portions of the crab cake mixture, flatten slightly with your hands, and dredge in the
breadcrumbs. Place on the parchment-lined plate and repeat with the remaining mixture.

### Step 4

In a large, deep nonstick or cast-iron pan over medium-high heat, add a thin layer of oil. When the oil is shimmering,
working in batches if needed, fry the crab cakes until golden, about 2 minutes per side. Transfer to a plate and repeat
with the remaining crab cakes.

### Step 5

Serve: Top each crab cake with a tablespoon or two of the Spicy Vegan Mayo and sprinkle the cilantro on top. Serve with
the lemon wedges.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/madre-crab-cakes.jpg>