Appetizers, Recipes

Vegan Crab Cakes

Yesterday on my Instagram, I posted several polls on my story to help give me some direction on a new recipe to write. Usually I just go with whatever I’m inspired to create, but I really wanted to know what kind of recipes my community is interested in. The overwhelming results were for a simple, savory, healthy dinner type recipe.

Enter this recipe for vegan crab cakes.

I’ve actually tested these twice before retesting and writing for this post. I read several regular crab cake and vegan crab cake recipes for inspiration and went for it.

I brought the test crab cakes to Christmas Eve. My family is Italian and eats a traditional “Seven Fishes Feast” on Christmas Eve so these were perfect for me and a few members of my family who don’t eat much meat. These were also a hit with my meat-eating family. Hashtag winning.


The key to perfect texture with these crab cakes is hearts of palm. I’ve seen a few recipes that call for artichoke hearts, but I don’t really like those, so hearts of palm it is. I buy the cans that are already chopped into little pieces. I found this gives a more realistic texture than the whole hearts of palm.

To achieve the salty, fishy flavor I used one snack-sized sheet of seaweed. I just tore that baby up into tiny pieces and mixed it into the hearts of palm along with some Old Bay seasoning. If you prefer a more fishy taste, add more seaweed.

The fun thing about these crab cakes it that you can have them in the traditional crab cake shape or in small, bite-sized balls.

I know that crab cakes are traditionally fried in oil in a shallow pan, but that totally takes away from the healthy aspect you guys were looking for! So, these crab cakes get spritzed with a tiny spray of olive oil before baking or air frying.

These crab cakes are delicious served as an appetizer or served on top of a salad.



Vegan Crab Cakes

  • Servings: 8 medium cakes
  • Difficulty: easy
  • Print

A surprisingly easy, veganized version of traditional crab cakes.

apc_0206 Author: Brianna Wright

Ingredients

1 Can chopped hearts of palm, drained and rinsed

3/4 C chickpeas, drained and rinsed

1 vegan egg (1 T ground flaxseed, 3 T water)

1 T Old Bay seasoning

1 T dried parsley

1 t dijon mustard

1 small sheet of roasted seaweed snack

3/4 C seasoned vegan panko breadcrumbs, divided

Olive oil cooking spray

Directions

  1. If baking in the oven, preheat to 350°.
  2. Drain and rinse the hearts of palm and the chickpeas.
  3. Put the chickpeas into the food processor and pulse a few times. Do not over process!
  4. Add the hearts of palm and pulse a few times, just to chop the hearts of palm. Again, do NOT over process.
  5. Put the hearts of palm and chickpea mixture into a medium bowl. Add the vegan egg, Old Bay seasoning, mustard, torn seaweed, and 1/4 cup of the breadcrumbs to the bowl and mix gently to combine.
  6. Form the crab cake mixture into the traditional disk shape or golf ball shapes.
  7. Gently coat the formed crab cakes/balls in the seasoned breadcrumbs.
  8. Place the cakes/balls onto a parchment-paper lined baking tray or into the basket of your air fryer. Spritz lightly with olive oil cooking spray.
  9. Bake in the oven at 350° for 25 minutes or in the air fryer at 350° for 15 minutes.

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