Vegan Crab Cakes
These vegan crab cakes are a great alternative to the classic! Made with hearts of palm and chickpeas, they're crispy on the outside and tender on the inside.
Instructions
- 1
Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
- 2
Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
- 3
Form the mixture into 6 1-inch (2 cm) thick patties.
- 4
Dip each patty in remaining bread crumbs.
- 5
Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
- 6
Transfer to paper towel-lined plate to absorb excess oil.
- 7
For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
- 8
Top the patties with tartar sauce, dill, and lemon juice.
- 9
Enjoy!
Recipe from tasty.co
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (13)
- •15 oz chickpeas, drained and rinsed, 1 can
- •15 oz hearts of palm, drained, rinsed and cut into large chunks, 1 can
- •15 oz artichoke heart, drained and rinsed
- •1 ½ cups panko breadcrumbs, divided
- •¾ cup vegan mayonnaise, divided
- •1 teaspoon dijon mustard
- •2 teaspoons lemon juice, divided
- •¼ teaspoon salt
- •¼ teaspoon pepper
- •1 tablespoon old bay seasoning
- •oil, for frying
- •1 tablespoon sweet pickle relish
- •fresh dill, to serve