These vegan crab cakes, made with a blend of chickpeas and hearts of palm, offer a delightful taste of the sea without any seafood. Chickpeas provide a good source of plant-based protein and fiber, supporting digestive health and keeping you full longer. Hearts of palm add a tender, flaky texture while being rich in antioxidants and essential minerals like iron and potassium, promoting overall wellness. This savory dish is a nutritious and flavorful way to enjoy a classic favorite with a plant-based twist.
Ingredients
1 can (14 oz) Hearts of Palm, drained and shredded
1 can (15 oz) Chickpeas, drained and rinsed
1/4 cup Vegan Mayonnaise
1 Tablespoon Dijon Mustard or Yellow Mustard
1 or 2 tsp Old Bay Seasoning (to taste)
1/2 tsp Paprika
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1/4 cup chopped Fresh Parsley
1/4 cup finely chopped Red Bell Pepper
1/4 cup finely chopped Celery
1/2 cup Panko Bread Crumbs (plus more for coating)
2 Tablespoons Olive Oil (for frying)
Instructions
Shred the hearts of palm with a fork or your hands to resemble the texture of crab meat.
Mash the chickpeas in a large bowl using a fork or potato masher until mostly smooth but not to mushy, leaving some texture. (you can also pulse the chickpeas in a food processor a few times.
Add the shredded hearts of palm to the mashed chickpeas.
Stir in the vegan mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, salt, and pepper.
Add the chopped parsley, red bell pepper, celery, and 1/2 cup of panko breadcrumbs.
Mix until everything is well combined.
Divide the mixture into 8 equal portions and shape each portion into a patty.
Coat each patty in additional panko breadcrumbs for a crispy outer layer.
Heat the olive oil in a large skillet over medium heat.
Fry the crab cakes for 3-4 minutes on each side or until golden brown and crispy.
Transfer to a plate lined with paper towels to drain any excess oil.
Serve the vegan crab cakes with your favorite dipping sauce, such as vegan tartar sauce, and a squeeze of lemon juice.
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