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Vegan Crabless Crabcakes
Vegan Crabless Crabcakes

Vegan Crabless Crabcakes
Imagine a sunny coastal afternoon, the aroma of fresh sea air mingling with the enticing scent of crab cakes sizzling on the grill. However, instead of using crab, you decide to create a vegan version that captures the essence of this…
Vegan Crabless Crabcakes
Source
Ingredients:
1
Servings
  • 1
    item
     can (14 oz) hearts of palm, drained and chopped
  • 1
    item
     can (15 oz) chickpeas, drained and mashed
  • 60
    ml
     finely chopped red bell pepper
  • 60
    ml
     finely chopped green onion
  • 2
    tbsp
     fresh parsley, chopped
  • 1
    tbsp
     old bay seasoning
  • 1
    tbsp
     dijon mustard
  • 1
    tbsp
     vegan worcestershire sauce
  • 1
    tbsp
     lemon juice
  • 60
    ml
     vegan mayonnaise
  • 120
    ml
     panko breadcrumbs
  • 2
    tbsp
     ground flaxseed meal mixed with 6 tablespoons water (flax egg)
  • 1
    item
     salt and pepper to taste
  • 120
    ml
     vegan mayonnaise
  • 1
    tsp
     old bay seasoning
  • 1
    tsp
     dijon mustard
Vegan Crabless Crabcakes
Instructions:
  1. Prepare the Flax Egg: In a small bowl, mix ground flaxseed meal with water and let sit for 5-10 minutes until it forms a gel-like consistency.
  2. Mix Ingredients: In a large bowl, combine chopped hearts of palm, mashed chickpeas, red bell pepper, green onion, parsley, Old Bay seasoning, Dijon mustard, vegan Worcestershire sauce, lemon juice, vegan mayonnaise, panko breadcrumbs, and the prepared flax egg. Mix well.
  3. Form Patties: Shape the mixture into 8-10 patties, about 1/2 inch thick.
  4. Chill: Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them firm up.
  5. Cook the Crabcakes: Heat a couple of tablespoons of oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
  6. Prepare the Dipping Sauce: In a small bowl, whisk together vegan mayonnaise, lemon juice, Old Bay seasoning, and Dijon mustard.
  7. Serve: Serve the crabcakes hot with the dipping sauce on the side.
  • 1
    item
     can (14 oz) hearts of palm, drained and chopped
  • 1
    item
     can (15 oz) chickpeas, drained and mashed
  • 60
    ml
     finely chopped red bell pepper
  • 60
    ml
     finely chopped green onion
  • 2
    tbsp
     fresh parsley, chopped
  • 1
    tbsp
     old bay seasoning
  • 1
    tbsp
     dijon mustard
  • 1
    tbsp
     vegan worcestershire sauce
  • 1
    tbsp
     lemon juice
  • 60
    ml
     vegan mayonnaise
  • 120
    ml
     panko breadcrumbs
  • 2
    tbsp
     ground flaxseed meal mixed with 6 tablespoons water (flax egg)
  • 1
    item
     salt and pepper to taste
  • 120
    ml
     vegan mayonnaise
  • 1
    tsp
     old bay seasoning
  • 1
    tsp
     dijon mustard
1
Servings
0

Prepare the Flax Egg: In a small bowl, mix ground flaxseed meal with water and let sit for 5-10 minutes until it forms a gel-like consistency.

Mix Ingredients: In a large bowl, combine chopped hearts of palm, mashed chickpeas, red bell pepper, green onion, parsley, Old Bay seasoning, Dijon mustard, vegan Worcestershire sauce, lemon juice, vegan mayonnaise, panko breadcrumbs, and the prepared flax egg. Mix well.

Form Patties: Shape the mixture into 8-10 patties, about 1/2 inch thick.

Chill: Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them firm up.

Cook the Crabcakes: Heat a couple of tablespoons of oil in a large skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.

Prepare the Dipping Sauce: In a small bowl, whisk together vegan mayonnaise, lemon juice, Old Bay seasoning, and Dijon mustard.

Serve: Serve the crabcakes hot with the dipping sauce on the side.

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