Vegan Crab Cakes (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 can (15 ounces) chickpeas, drained and rinsed
02 - 1 can (15 ounces) artichoke hearts, drained
03 - 1 can (15 ounces) hearts of palm, drained and roughly chopped
04 - 3 tablespoons vegan mayonnaise
05 - 11⁄2 tablespoons Dijon mustard
06 - 2 tablespoons chopped green onion, plus more for garnish
07 - 2 teaspoons Old Bay seasoning
08 - 1⁄4 teaspoon kosher salt
09 - 1⁄4 teaspoon black pepper

→ Coating & Serving

10 - 3 tablespoons all-purpose flour
11 - 3⁄4 cup panko breadcrumbs
12 - Olive oil for frying
13 - Vegan tartar sauce for serving

# Instructions:

01 - In a large bowl, mash chickpeas, artichoke hearts, and hearts of palm together until they achieve a flaky, crab meat-like texture. For easier preparation, you can first process the chickpeas in a food processor.
02 - Add vegan mayonnaise, Dijon mustard, green onions, Old Bay seasoning, salt, black pepper, flour, and panko breadcrumbs to the mashed mixture. Combine thoroughly until well integrated.
03 - Heat olive oil in a skillet over medium heat. Shape the mixture into patties and cook each side for 3-5 minutes until they develop a golden brown, crispy exterior.
04 - Garnish with additional chopped green onions and serve with vegan tartar sauce on the side for dipping.

# Notes:

01 - Can be made ahead and reheated
02 - Perfect plant-based alternative to traditional crab cakes