By Jenne Clairborne
Sweet Potato Soul, May 2016
Photo Credit: Jenne Clairborne/Sweet Potato Soul
It’s Preakness Stakes Week in the Charm City.
Did you know that the first run of the Preakness Stakes was in 1873 and was named by a former Maryland governor after a winning colt at Pimlico. The race has been termed “The Run for the Black-Eyed Susans” because a blanket of yellow flowers altered to resemble Maryland’s state flower is placed around the winner’s neck. Attendance at the Preakness Stakes ranks second in North America among equestrian events, only surpassed by the Kentucky Derby.named by a former Maryland governor after a winning colt at Pimlico. The race has been termed “The Run for the Black-Eyed Susans” because a blanket of yellow flowers altered to resemble Maryland’s state flower is placed around the winner’s neck. Attendance at the Preakness Stakes ranks second in North America among equestrian events, only surpassed by the Kentucky Derby.
And the quintessential food associated with Baltimore and the Preakness are the Maryland Crab Cakes.Baltimore-Style Crab Cakes are also unique to the Mid-Atlantic city.
But for those who may be allergic to shellfish, there is a vegan option created by Jenne Clariborne. She is the vegan blogger behind Sweet Potato Soul. She was raised in Georgia and LOVES food. So she creates vegan versions of some of her favorite foods, in order to make healthier, more vegetable-forward dishes.
These crab cakes are so good, you will forget that they are completely vegan from the first bite. I know I did!
1 can chickpeas
2 cans hearts of palm, chopped into large pieces
1 jalapeño, seeded and minced
¼ cup vegan mayonnaise
1½-2 Tablespoons Old Bay seasoning
1 teaspoon umeboshi plum vinegar
1 teaspoon dijon mustard
1 cup Panko bread crumbs + ½ cup for coating
For the Red Pepper Aioli
½ cup vegan mayo
4 roasted red peppers (from jar, and dried off)
1/4 cup dill, fresh
1 Tablespoon red wine vinegar
1 teaspoon black pepper
Place the chickpeas, hearts of palm and jalapenos into a food processor and pulse to combine and mash. Don’t over process it though, you still want some crabby texture.
Scoop the chickpea mixture into a large bowl and add the vinegar, Old Bay, mustard, mayo and 1 cup panko breadcrumbs. Stir well to combine.
Place the remaining ½ cup of panko in a shallow dish.
Heat an oil coated skillet on medium-high heat. Form the “crab” mixture into small patties-making sure to pack the mixture tightly, and then coat in the panko in the shallow dish.
Pan fry for 3 minutes on each side.
Do this with the remaining batter. I usually fit 5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.
Serve with a dollop of red pepper aioli and fresh greens.