Recipe For Vegan Crab Cakes
Looking to veganize some Crab Cakes? You've come to the right place. This simple recipe will have all your non-vegan friends fooled with their incredible flavor and texture.
Ingredients
- 1 For The Crab Cakes:
- 1 Can of Chickpeas rinsed and drained
- 2 Cans of Hearts of Palm drained
- 1 1/2 cups of Breadcrumbs
- 1/4 cup red onion diced and sautéed
- 4 garlic cloves chopped and sautéed
- 3 tbsp Lemon juice
- 2 tsp Soy Sauce
- 2 tbsp parsley
- 2 1/2 tsp old bay seasoning
- 2 tsp adobo
- 1 tsp yellow or Dijon mustard
- 1/4 cup cornstarch
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- For Lemon Garlic Aioli:
- 1 cup Vegan Mayo
- 1 garlic bulb
- 3 Tbsp lemon juice
- 1 tsp old bay seasoning
- pepper to taste
Instructions
- For Crab Cakes:
- Sautéed chopped onion in a pan with light oil for about 1 minute
- Add chopped garlic and sauté for another minute. Set aside when done.
- Rinse and drained canned chickpeas and hearts of palm. Add to mixing bowl.
- Add 1 cup of the breadcrumbs to the mix. Set the remaining 1/2 aside.
- Add remaining ingredients into mixing bowl including the sautéed onion and garlic. Mix together.
- Transfer ingredients to good processor and pulse until well blended while keep some of the texture intact.
- Mold into crab cake patties
- Coat patties in remaining breadcrumbs
- Place in freezer for about 40 minutes to firm up and prevent breaking apart
- Heat oil in a pan and pan fry each patty for about 3-4 minutes on each side until lightly browned
- Serve with aioli and enjoy!
- For Lemon Garlic Aioli:
- Chop the garlic
- Mix all remaining ingredients with Mayo and add on top of crab cakes and enjoy!