All Photos © Christine Elise McCarthy 2017
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I am reposting this recipe from May 3, 2016 because I now have an episode of my cooking show (www.VideoVegan.com) to accompany it. Click the image below to watch! And please – subscribe to my channel.
While I was very pleased with my Vegan Jackfruit Tuna Salad (seen just above in the avocado) – I know that jackfruit is an exotic ingredient & not easily found by many people. So – I endeavored to make a vegan seafood dish with something more readily available – hearts of palm – and had great success! Nothing in this recipe is hard to find. If you are not vegan & eat real mayonnaise – this Japanese mayo used for sushi might be nice in this – as it adds a sweetness.
I only mention that stuff because I plan on making California rolls with this crab salad & the Kewpie would make them more authentic. Still – I did not use Kewpie. I used Just Mayo.
I also used Old Bay seasoning – which is vegan. One of the best things about this recipe is the low calorie count of the hearts of palm. Check it out:
So – hears of palm, vegan mayo, Old Bay & few other ingredients & voila! Comes together as fast as a real tuna salad would. I used a food processor but this is not entirely necessary. In fact – I might just finely chop the hearts of palm next time – because crab salad is textured & chunky. Still – I am going for a California roll with this (which I will post soon) so the finer chop seemed like a good idea. Either way – I think you will be very happy with this salad!
Vegan Hearts of Palm Crab Salad
Serves 2 on a salad or in avocado halves or in sandwiches
2 (14 oz) cans hearts of palm – drained
1/4 onion – minced
3 celery stalks – minced
2 tsp Old Bay seasoning
1/2 cup vegan mayo
1 small tomato – seeded & chopped finely
1/4 cup grated carrots – chopped even more
2 tsp prepared horseradish (optional)
4-5 springs of fresh dill – fronds chopped
S&P to taste
You can either finely chop everything to suit your taste & combine them or – do as I did – and pulse MOST OF (not all) the onion & celery & tomato then add ONE can of hearts of palm – and pulse. Add mayo & horseradish & Old Bay & pulse. Add the second can of hearts of palm & pulse until it is mostly chopped & then simply stir in some larger chunks of celery, tomato & chopped carrots for color & texture. Stir in the dill. Taste for S&P.
If your resulting salad is too wet – (mine was very wet) – simply wrap it in a clean kitchen towel & twist out all the excess moisture.
Once the excess liquid is out – you can decide whether or not to add more mayo or additional spices. Serve as you will with maybe some extra fresh dill as garnish.