Vegan Crabby Cakes
These vegan crab cakes with a homemade sauce will make your guests do a double-take to confirm that they are, in fact, vegan! The trick is the seaweed and the Old Bay seasoning which simulate those sea flavours. These are great as a starter course, or you could make them even smaller and serve as a finger food with a dollop of the tartar sauce on top.
Ingredients
- Tartar Sauce:
- ½ cup vegan mayonnaise
- 1-2 tbsp chopped pickle
- ¼ cup chopped fresh dill
- 2 tsp liquid from artichoke hearts see below
- Crabby Cakes:
- 1 19 oz can chickpeas drained
- 1 15 oz can hearts of palm drained
- 1 8 oz jar marinated artichoke hearts drained (reserve 2 tsp for tartar sauce)
- 1 cup breadcrumbs plus an extra ¾ cup for coating
- ¼ cup vegan mayonnaise
- 1 tsp Dijon mustard
- 2 tsp lemon juice
- 1 tbsp Old Bay seasoning
- 1 sheet nori or other seaweed crumbled
- 1 tbsp fresh dill chopped
- Salt & pepper to taste
- Oil for frying
Instructions
- Make the Tartar Sauce:
- Combine vegan mayonnaise, chopped pickle, reserved marinade and dill in a mixing bowl and stir well to combine. Refrigerate until ready to serve.
- Make the Cakes:
- Pulse chickpeas, hearts of palm, and artichoke hearts in a food processor several times, keeping an eye on the texture. Mixture should be chunky, not minced.
- Transfer mixture to a large bowl. Add 1 cup of the bread crumbs, vegan mayonnaise, Dijon mustard, the lemon juice, Old Bay seasoning, seaweed and dill. Taste and add salt and pepper if desired. Mix well. Refrigerate for at least 30 minutes to help the mixture hold together when forming patties.
- Once the mixture has cooled, form it into 1 inch thick patties about 2 inches in diameter.
- Heat 1 tbsp oil in a non-stick pan. Coat each patty in remaining bread crumbs and fry until golden brown, about 3-5 minutes per side, adding 1 tablespoon of oil per batch of cakes.
- Top the cakes with tartar sauce, sprinkle with chopped dill, and serve with a wedge of lemon.