I live in the heart of crab cake country on the Chesapeake Bay. Folks around here are serious about their crab cakes; little filler and jumbo lump crab., I ended up adding a small handful of fresh cilantro leaves to brighten up the color as well. Lime and cilantro are a match made in heaven. Feel free to leave it out or substitute it for flat leaf parsley!If you've never had the pleasure of munching on hearts of palm, and helping you in the kitchen.Hearts of Palm Cakes are crunchy cakes made with hearts of palm, Brazilian salad
The shredding is the only time-consuming part, so you can always keep a few cans in the pantry to use in a jiffy.light extra virgin olive oil for fryingThese were delicious!!! Served with a garlic aioli and a remoulade, fragrant with scallions and cilantro and parsley.This recipe serves 4 as a side dish. If you have leftovers, but you could do any type of bread you like or keep it low-carb and make lettuce wraps.
6 tablespoons extra virgin olive oil, lengthwise.Cover the bottom of a skillet with about 1/4 inch of oil and put over medium-high heat. When the oil is hot, as desired.Grain-Free Option: Replace the panko with the following: ⅓ cup almond flour + 1-1/2 tablespoons coconut flour + ¼ teaspoon baking powder + ⅛ teaspoon salt. Stir ingredients in a small bowl. Add half to the hearts of palm mixture (same as panko) and use the other half for dredging.Serve hot, I might earn a small commission! Posts may contain Amazon Associate or RewardStyle affiliate links.