Edward & Sons Organic Panko Japanese Style Breadcrumbs Description
Free Of
Animal ingredients
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/3 cup (30 g)
Servings per Container: About 10
| Amount Per Serving | % Daily Value |
|
| Calories | 110 | |
|
| Total Fat | 0.5 g | 1% |
|
| Saturated Fat | 0 g | |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 125 mg | 5% |
|
| Total Carbohydrate | 23 g | 8% |
|
| Dietary Fiber | 1 g | 4% |
|
| Total Sugars | 1 g | |
|
| Includes 0g of Added Sugars | | 0% |
|
| Protein | 4 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 0 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 63 mg | 1% |
|
Other Ingredients: Organic wheat flour, yeast, salt, organic expeller-pressed palm oil*. *Certified sustainable palm oil to protect forests and wildlife.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Vegan Hearts of Palm “Crab” Cakes
[vc_row][vc_column][vc_column_text]These vegan crab cakes capture everything people love about the classic. They have the crispy edges, tender centers and bright coastal flavor – without any seafood. Hearts of palm create a naturally flaky texture that mimics lump crab, while simple seasonings, lemon and herbs keep the flavor clean and balanced. Whether served as an appetizer, tucked into a sandwich or plated for a main, these cakes deliver comfort, freshness and a little seaside nostalgia in every bite.
Vegan Hearts of Palm “Crab” Cakes
- 1 can (14 oz.) hearts of palm (drained and finely chopped)
- 1/2 cup panko breadcrumbs (plus more if needed)
- 1/4 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 2 Tbsp. finely diced red onion
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. Dijon mustard
- 1 Tbsp. plant-based mayonnaise
- 1 Tbsp. lemon juice
- 1 tsp. Old Bay seasoning
- 1/2 tsp. garlic powder
- 1/4 tsp. smoked paprika
- Salt (to taste)
- Black pepper (to taste)
- 2 Tbsp. neutral oil (for pan-frying)
- With clean kitchen towel, pat dry hearts of palm, then finely chop until flaky but not mushy. (Note: For extra crab-like texture, leave some hearts of palm in small chunks rather than chopping fine.)
- Transfer to mixing bowl and lightly break apart with fork. Add celery, bell pepper, red onion and parsley.
- Stir in Dijon mustard, vegan mayonnaise, lemon juice, Old Bay, garlic powder, smoked paprika, salt and pepper. Mix well.
- Fold in panko breadcrumbs until mixture holds together when pressed. Chill mixture in refrigerator 15 minutes to firm up.
- Using hands, form into 8 equal patties.
- Heat oil in skillet over medium heat. Cook ”crab” cakes 4-5 minutes per side until golden brown and crisp. Let rest on plate 2 minutes before serving.
- Serve with lemon wedges, vegan tartar sauce or a light remoulade.
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