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