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Baja Crab-less Cakes

Baja Crab-less Cakes

A plant-based twist on a classic format. Panko-crusted seared hearts of palm cakes topped with a sweet and spicy pineapple chile remoulade, served with a citrus pico de gallo and fresh avocado.


What You'll Need

Yield: 4 servings

8 each Baja Crab-less Cakes (see subrecipe)
1 cup Citrus Pico De Gallo (see subrecipe)
3/4 cup Custom Culinary® Al Pastor Sauce
1/2 cup Pineapple Chile Remoulade (see subrecipe)
4 each Avocados, sliced
   
Crab-less Cakes
1 quart Hearts of palm, drained, rinsed and dried throughly
3/4 cup Mayonnaise, vegan
1 cup Panko bread crumbs
1/2 cup Red Pepper, minced
1/2 cup Poblano pepper, roasted, pinced
1/4 cup Red Onion, minced
3 tb Cilantro, minced
1 tb Kosher salt
1 ts Black pepper, fresh ground
1/4 cup Vegetable oil
   
Citrus Pico De Gallo
1 cup Tomato, small dice
1/4 cup Red onion, small dice
1/4 cup Pineapple, small dice
1/4 cup Red bell pepper, small dice
1/2 cup Orange segments
1 tb Cilantro, rough chop
1 oz Custom Culinary® Al Pastor Sauce
   
Pineapple Chili Remoulade
1/4 cup Custom Culinary® Al Pastor Sauce
3/4 cup Mayonnaise
PREPARATION

Crab-less Cakes
  1. Gently fold all ingredients together until all ingredients come together.
  2. Using a 3” ring cutter, shape cakes into 2 oz portions.
  3. Add ¼ cup of vegetable oil in a medium sauté pan over medium heat.
  4. Once hot, gently place each cake in the pan and let cook until it becomes golden brown.
  5. Flip and repeat.
 
Citrus Pico De Gallo
  1. Gently fold all ingredients together until their evenly combined.  

Pineapple Chile Remoulade
  1. Whisk both ingredients together until their evenly combined.  

Baja Crab-less Cakes
  1. Place 2 seared cakes on a warmed plate.
  2. Place ¼ cup of citrus pico de gallo next to the crab-less cakes.
  3. Drizzle 3 tablespoons of Al Pastor Sauce over the cakes.
  4. Serve with 2 tablespoons of Pineapple Chile Remoulade and 1/2 a sliced avocado on the side.

CHEF'S TIP