Vegan Crab Cakes
Ingredients
The crab cake mixture
-
2
cans
hearts of palm, drained and chopped
-
1 ½
cups
cooked chickpeas
-
1
cup
panko bread crumbs
-
½
cup
panko bread crumbs for coating
-
¼
cup
vegan mayonnaise
-
1
unit
jalapeño pepper, seeded and rinsed
-
1 ½
tablespoons
Old Bay seasoning
-
1
teaspoon
ume plum vinegar
-
1
teaspoon
Dijon mustard
For frying
-
6
tablespoons
grapeseed, canola, or safflower oil
Instructions
- Pulse the hearts of palm and chickpeas in a food processor to combine, leaving some texture.
- Transfer the mixture to a bowl and mix in the panko, vegan mayonnaise, jalapeño, Old Bay seasoning, vinegar, and mustard.
- Heat oil in a skillet over medium-high heat and prepare a plate lined with paper towels.
- Form the mixture into 2-inch patties, coat them in panko, and fry in the skillet for 3 minutes on each side.
- Transfer the cooked patties to the paper towel-lined plate and repeat with the remaining mixture.
- Serve with a dollop of Red Pepper Aioli and fresh greens.
Nutrition Facts (estimated)
Servings
12 servings
Calories
224
Total fat
11g
Total carbohydrates
27g
Total protein
4g
Sodium
165mg
Cholesterol
0mg
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