Vegan Crab Cakes Recipes

VEGAN CRAB CAKES RECIPE BY TASTY

Steps:

• Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
• 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.
• Form the mixture into 6 1-inch (2 cm) thick patties.
• Dip each patty in remaining bread crumbs.
• Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
• Transfer to paper towel-lined plate to absorb excess oil.
• For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
• Top the patties with tartar sauce, dill, and lemon juice.
• Enjoy!

VEGAN CRAB CAKES

Steps:

• In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
• Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture. Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper.
• Form eight vegan crab cakes.
• Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're lightly browned.
• I served them on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I whisked together vegan mayonnaise with chopped dill, fresh lemon juice and seasoned it with salt and pepper.

VEGAN CHICKPEA CRAB CAKES

Steps:

• For the chickpea crab cakes: Place the reserved chickpea liquid into a large bowl, then add the cream of tartar and whip vigorously until foamy and thick.
• Whisk in the parsley, lemon juice, Old Bay and honey mustard, then add the bread pieces and toss to coat. Let sit until the bread is soft, about 5 minutes.
• Meanwhile, finely chop the chickpeas (alternatively, you can pinch or smush them). When the bread mixture is ready, add the chickpeas and toss and squeeze the mixture until it holds together. Form into eight 3/4-inch thick patties with nice rounded edges. Cover and chill them for at least 1 hour.
• For the tartar sauce: Whisk together the mayonnaise, honey mustard, Old Bay, pickle and pickle brine in a small bowl. Refrigerate until ready to serve.
• Preheat the oven to 350 degrees F. Whisk a large pinch of salt into the flour and put on a plate. Pour enough oil to cover the bottom of a large nonstick skillet and heat over medium-high heat. Dredge half of the cakes in the flour. Once the oil is hot and shimmering, add the cakes and cook until crunchy and deep golden brown, about 3 minutes per side. Adjust the heat as necessary to keep them from browning too quickly. Transfer to a baking sheet and repeat with the remaining cakes. Sprinkle each with salt, then bake until heated completely through, about 5 minutes.
• Serve the chickpea crab cakes with the tartar sauce and lemon wedges.