Directions

1Drain the hearts of palm and press in a towel to dry them.

2In a food processor, pulse gently until it looks like the consistency of crabmeat.

3In a large bowl, combine mix hearts of palm, onion, egg, bell pepper, veganaise, 1 teaspoon Herbes de Provence, seaweed flakes, nutritional yeast, cornstarch, salt and pepper.

4Mix until incorporated.

5Cover and refrigerate for 30 minutes.

6Combine breadcrumbs with 1 teaspoon of Herbes de Provence.

7Using a small ring from the lid of a mason jar, or ice cream scoop, form small patties. Coat the small cakes with breadcrumbs. Form and let sit in the refrigerator for 1 hour or until firm.

8Pre-heat oven to 350 F.

9Heat oil on cookie sheet in oven for 2 – 3 minutes. Place ‘crab’ cakes on pan and bake for 20 minutes, turning after 10 minutes.