Vegan Crab Cakes with Tartar Sauce
Ingredients
Vegan Crab Cakes
-
1
14-ounce can
hearts of palm, drained
-
2
cloves
garlic, minced
-
3
pieces
green onions, finely sliced
-
½
cup
fresh parsley, finely chopped
-
2
tablespoons
capers, rinsed, drained, chopped
-
2
tablespoons
flax seeds, ground
-
½
cup
bread crumbs
-
1 ½
tablespoons
kelp granules
-
2
teaspoons
Old Bay Seasoning
-
¼
cup
tahini
-
1
tablespoon
Dijon mustard
-
1
lemon
juiced
-
1
tablespoon
extra virgin olive oil
Vegan Tartar Sauce
-
½
cup
light vegan mayonnaise
-
½
lemon
juiced
-
1
teaspoon
Dijon mustard
-
1
green onion
finely sliced
-
¼
cup
sweet pickles, finely diced
Instructions
- Slice hearts of palm into small slices and add to a mixing bowl.
- Add garlic, green onions, parsley, capers, flax seeds, and bread crumbs, then stir well.
- Incorporate kelp granules, tahini, Dijon mustard, and lemon juice, mixing with hands to break apart the hearts of palm.
- Chill the mixture for at least 30 minutes.
- Preheat the oven to 375°F.
- Scoop the mixture with a measuring cup onto a baking sheet and pat down to form patties.
- Brush each patty with olive oil.
- Bake for 15 minutes, then flip and bake for an additional 15-20 minutes until golden brown.
- While the cakes are baking, prepare the tartar sauce by mixing vegan mayonnaise, lemon juice, Dijon mustard, green onion, and pickles until smooth.
- Serve the crab cakes with the tartar sauce.
Nutrition Facts (estimated)
Servings
5
Calories
344
Total fat
14g
Total carbohydrates
42g
Total protein
7g
Sodium
1009mg
Cholesterol
0mg
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