B.L.T. Pasta Salad
It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
June 11, 2022 No Comments
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(yields 9 cakes)
(v, gf)
Crab cakes are one of those dishes that never go out of style. I wanted to come up with a delicious vegetarian version, and not to toot my own horn, but toot-toot, beep-beep! Not only is this recipe unbelievably delicious, but it is as close to the real thing as you’re gonna get! True vegetarian magic here. I substitute a mix a hearts of palm and artichoke hearts for jumbo lump crab meat. Hearts of palm have this great bright and briny, ocean-like flavor and when you shred them by hand, they take on the same texture as crab meat, making them a perfect swap. I do not like to use a lot of filler and while this keeps the mix light, it also makes it delicate. So, just handle the cakes with care when frying. I like to serve them with fresh lemon wedges and my Cajun remoulade sauce.
*If you wanted to completely veganize this dish, you could substitute extra mashed chickpeas for the egg.
Ingredients:
2 cans of hearts of palm, rinsed and drained
2 cans quartered artichokes, drained
2 cups (packed) baby spinach, roughly chop
1 teaspoon garlic, minced
1 + 1/2 tablespoons lemon zest
2 + 1/2 tablespoons fresh parsley chopped
1 cup chickpeas, mashed
2 teaspoons old bay
2 + 1/2 teaspoon Dijon mustard
2 tablespoons Mayonnaise
3/4 cup gluten free panko
1 egg, beaten
3/4 teaspoon sea salt
1/2 teaspoon black pepper
Olive oil
Vegetable Oil For frying
Instructions:
1. In a large sauté pan heat olive oil, add spinach and artichokes and cook until spinach is wilted. Add the garlic, 1/4 teaspoon of the salt and pepper, and cook for another 1-2 minutes. Remove from heat and allow to cool to room temperature.
2. Gently squeeze each heart of palm with your hands to break it apart. Shred and rip each stalk into strips (in the same way you would pull apart string cheese). Place in a large mixing bowl.
3. Add the parsley, lemon zest, chickpeas, and sautéed veggies.
4. In a separate bowl combine the egg, mayo, mustard, and seasonings. Add to the crab cake filling and gently mix in.
5. Mix in panko. Cover and chill mixture for 15-20 minutes.
6. Prepare the Remoulade. See recipe.
7. Use a 1/2 cup measurement to portion out the mixture, forming each scoop into the shape of a patty. Place each patty on a sheet pan lined with parchment paper.
8. In a large frying pan, heat 1/2-inch vegetable oil. Fry cakes, working carefully, for a few minutes on each side until the achieve a deep golden-brown color. Transfer to a wire baking rack or serving tray and sprinkle with sea salt.
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It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
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