CRAB-LESS CRABCAKES

Ingredients:

• 2 1/2 cups organic corn (I defrosted frozen corn)
• 1/4 cup chopped onion
• 1/4 cup chopped yellow or orange bell pepper
• 16-ounces of hearts of palm
• 1 tablespoon ground flaxseeds 
• 2.5 teaspoons Old Bay seasoning
• 2 tablespoons chopped flat-leaf parsley
• 1/4 cup vegan mayo
• 2 teaspoons mustard
• 1/4 cup 2 tablespoons plain gluten-free dry bread crumbs
• 3 tablespoons of gluten-free bread crumbs for coating (optional)
• 1/2 teaspoon salt

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Place corn, onion and bell pepper on a hot skillet and sauté for 1-2 minutes until a tender. Let cool for a few minutes, then place in a food processor and puree.

In a separate bowl, pull hearts of palm to resemble crab meat in shape. Add puree to the bowl as well as the remaining ingredients (except for bread crumbs reserved for coating). Mix together and set aside. 

On a cutting board, spread bread crumbs that were reserved for coating. Spoon a 1-2 tablespoons of batter and roll in breadcrumbs. Fry in a pan or bake in the oven until golden-brown. Serve with vegan tartar sauce