Plenty of dishes are dif- ficult to recreate with a vegan lens, but perhaps chief among them is crab cakes, with its thick, fibrous texture and its uniquely briny flavor. But at Planted, a sustainable scratch kitchen in Lake- wood, co-owner Erica Carlberg has cracked the code without cracking any actual crabs. Planted’s Krabby Patty burger ($10), named for the faux crabmeat, features hand-shredded hearts of palm instead of seafood.
When mixed with chickpeas, oats and spices — including the incomparable Old Bay — the tender, crunchy vegetable closely replicates the distinctive texture of crabmeat. It’s served with herbed garlic aioli, pickled cucumbers, confit tomatoes, and fresh kale on a chia and flaxseed bun.
Whether you’re a committed clean eater or just looking for a darn good lunch, Carlberg says the Krabby Patty is a popular choice. “It really comes down to the flavor and the texture all working together,” Carlberg says. planted.restaurant
