Yes, these crab cakes are crabless! It seems like an oxymoron, but once you make them, you’ll get it—and smell it. Thanks to Old Bay seasoning, Dijon mustard, and hearts of palm, these cakes are fit for a steak house. The proverbial cherry on top is definitely the green apple guacamole. Its tart sweetness ties all the flavors together, offering a refreshing balance to the potent Old Bay. A spiralizer creates the perfect apple noodle to give each forkful a crunch!
Tip: I prefer to make my own mayonnaise to ensure that the ingredients are wholesome. Or I’ll use a vegan brand, such as Sir Kensington’s. To make your own, in a food processor or by hand, blend together 1 egg yolk and 1 1/2 teaspoons fresh lemon juice. While whisking rapidly to emulsify, slowly stream in 1/2 cup avocado oil, 1 teaspoon at a time. Season with salt and pepper.
4-6 servings
- Make the cakes. Heat a large skillet over medium-high heat. When water flicked onto the skillet sizzles, add the corn, onion, and bell pepper and cook until tender, 3 to 5 minutes. Transfer 1 cup of the mixture to a food processor and pulse until coarse-smooth. Transfer to a medium bowl and add the mayonnaise, hearts of palm, Old Bay, parsley, mustard, and 1⁄4 cup of the bread crumbs. Season with salt and pepper and stir well to combine.
- Line a baking sheet with parchment paper. Using your hands, form the mixture into 12 cakes, 2 inches in diameter, and transfer to the prepared baking sheet. Refrigerate for 10 to 15 minutes to bind.
- Make the guacamole. Place all the guacamole ingredients in a medium bowl and stir together until combined but some chunks of avocado still remain. Taste and adjust the seasoning to your preferences, adding more salt, cilantro, lime, or jalapeño as needed. Refrigerate until ready to serve.
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add six cakes and cook for about 2 minutes per side or until golden brown. Transfer to a platter. Wipe down the skillet, add another 1 tablespoon of the olive oil, and cook the remaining cakes.
- Serve two or three cakes and about 1/2 cup of guacamole on each plate.
Excerpted from “Inspiralize Everything: An Apples-to-Zucchini Encyclopedia of Spiralizing” by Ali Maffucci, copyright © 2016, published by Clarkson Potter, an imprint of Penguin Random House LLC. Photography copyright © 2016 by Evan Sung.
