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. A craveworthy option to wake up your breakfast or brunch menu!

Made with

True Foundations^® Al Pastor Sauce

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

Gently fold all ingredients together until all ingredients come together.
Using a 3” ring cutter, shape cakes into 2 oz portions.
Add ¼ cup of vegetable oil in a medium sauté pan over medium heat.
Once hot, gently place each cake in the pan and let cook until it becomes golden brown.
Flip and repeat.

Citrus Pico De Gallo

Gently fold all ingredients together until their evenly combined.

Pineapple Chile Remoulade

Whisk both ingredients together until their evenly combined.

Baja Crab-less Cakes

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