Vegan "Crab" Cakes. Pan-fried with chickpeas, fresh dill, and artichoke hearts or Vegan Crab Cakes with Chickpea and Dill. Vegan Crab Cakes that are tender, moist, full of texture, packed with flavour & subtly 'fishy'. They are so like the real deal and they are really easy to make!
Vegan crab cakes that are wholesome and delicious.
Made with hearts of palm, plantains, and artichoke hearts, this unique recipe is sure to be one of your new favorites and is perfect to serve to a.
My family LOVES vegan crab cakes, and more often than not, they ask for vegan crab cakes for dinner.
You can cook Vegan "Crab" Cakes using 15 ingredients and 11 steps. Here is how you cook that.
Ingredients of Vegan "Crab" Cakes
- Prepare 2 cans of hart of palm, drained and rinsed.
- Prepare 1 cup of cooked chickpeas.
- You need 1/4 cup of aquafaba (the chickpeas water).
- You need 4 tbsp of vegan mayo.
- It's 2 tsp of dijon mustard.
- Prepare 1 tsp of worchester sauce.
- Prepare 1 tsp of liquid smoke.
- Prepare 2 tbsp of lime juice.
- It's 1 tsp of garlic powder.
- You need 1 tsp of sea salt.
- It's 2 tsp of old bay seasoning.
- It's 1/8 tsp of cayenne pepper.
- Prepare 1/2 cup of chopped green onions.
- It's 1/2 cup of chopped fresh parsley.
- You need 1 cup of panko breadcrumbs.
According to my husband, who always eats two, says "these little devils melt in my mouth." See more ideas about Vegan crab cakes, Crab cakes, Vegan crab. This vegan crab cake recipe is phenomenal. Crispy outside, soft inside, perfectly seasoned, paired with a vegan aoli--what else. Who knew a vegan and vegetarian crab cake could be created to taste just as delicious and texture rich as the crab cakes of my East Coast memories.
Vegan "Crab" Cakes instructions
- In a food processor, add heart of palm and cooked chickpeas..
- Plus ingredients together until the texture is flaky and resembles crab meat..
- In a large bowl add aquafaba (water chickpeas where cooked in, or water from the chickpea can), and whisk liquid for 1 minute until it turns white and foamy (like egg whites)..
- Next add in vegan mayo, dijon mustard, Worchester sauce, liquid smoke, lime juice, garlic powder, salt, old bay seasoning, cayenne pepper, and the heart of palm/chickpea mix..
- Carefully mix all the ingredients together, making sure the flavor is evenly distributed..
- Using a measuring spoon (to ensure equal sizing), scoop out the "crab" cake mix and shape into the desired disk size..
- Once done, place "crab" cakes into the freezer for 10-15 minutes, this will help keep the hold while frying them later..
- To shallow fry; in a large skillet add cooking oil (I used 1/2 cup canola oil for its high smoke point) on medium heat..
- Cook "crab" cakes for 3-5 minutes on both sides until golden brown..
- Enjoy these Vegan "Crab" Cakes just as you would any other crab cake! I served mine on a bed of mixed spring salad, with a drizzle of extra virgin olive oil, lime juice, salt, and cayenne pepper. CHECK OUT THIS RECIPE VIDEO AT WWW.YOUTUBE.COM/LATRAGUERRA.
- Please give this recipe a try and let me know what you think!.
These vegan Maryland Crab Cakes are a delicious treat. Crispy on the outside, tender and flaky on the inside, and packed with healthful goodness. Eat them on their own or cradle in a burger bun for a. These Vegan "Crab" Cakes will blow you away with their amazing texture and flavor. They are easy to make and look like the real deal.