Vegan Crab Cakes

These crab cakes are for all the seafoodies out there! These delicious and healthy

crab cakes are of course healthy and plant-based while keeping the flavor integrity of authentic crab cakes. They’re moist on the inside and crispy on the outside – paired with the tangy cream sauce I’m pretty sure I could fool the most diehard seafood lover.

Vegan Crab Cakes [Vegan]

Ingredients

For the Crab Cakes:

• 1 can chickpeas drained and rinsed
• 2 cans hearts of palms drained and rinsed
• 3/4 cup nut crumbs regular bread crumbs or rice crumbs work too
• 1 red bell pepper diced
• 3/4 cup diced red onion
• 3 stalks of celery diced
• 2 tablespoon dijon mustard
• 3 tablespoon vegan mayo I used the vegan mayo from Primal Kitchen
• 1-2 teaspoon sea salt
• 3 tablespoon chickpea flour can sub for all-purpose flour or whole wheat flour
• 2 tablespoon chives diced
• 1/2 juice of 1 lemon
• 3 garlic cloves

For the Tangy Cream Sauce:

• 3/4 cup vegan mayo
• 1/2 cup dijon mustard
• 1 teaspoon lemon juice
• 1/2 tablespoon paprika
• 1 teaspoon cajun seasoning
• 1/2 teaspoon garlic powder

Preparation

1. Preheat your oven to 400°F. add a piece of parchment paper to a baking tray (the bigger the better!) and spray avocado oil on top. you can use any type of oil spray, I prefer avocado
2. Drain and rinse the chickpeas and hearts of palm. add to a food processor and pulse a few times. the mixture should be mixed well while remaining on the chunkier side. add to a large bowl
3. Dice your onions, celery, and red pepper. pulse in your food processor with the garlic cloves. once mixed throughout (can also be on the chunkier side) add to the large bowl and mix
4. In your large bowl, add the remaining ingredients - diced chives, vegan mayo, crumbs (I used nut crumbs, bread or rice crumbs work too), lemon juice, chickpea flour, sea salt, and dijon mustard. mix well
5. Start forming your patties! use an ice cream scooper if you have for best, even results. release the mixture from your scooper directly onto the parchment paper and flatten with your hand. be sure to
6. Release the patty directly where you want it as it's tricky to move once it's released
7. Once all patties are formed on your baking tray, put in the oven for at least 25 minutes. because this mixture gives you so many cakes, it may take 2-3 rounds unless you have multiple baking trays
8. After 25 minutes, flip the patties with a spatula and bake for another 25 minutes. if you remove them and they are still soft/not crispy enough, flip them and bake for another 10 minutes on each side
9. While the patties are in the oven, add all your sauce ingredients to a small bowl and mix to combine.
10. Store in an airtight container in the fridge for up to 2 weeks
11. When your patties are done, let them cool for at least 10-15 minutes. they should firm up a bit more as they cool. store in an airtight container in the fridge for up to a week.

https://www.onegreenplanet.org/vegan-recipe/vegan-crab-cakes-vegan/