Vegan Crab Cakes
If you’re searching for a delicious plant-based twist on the classic crab cake, look no further! These Vegan Crab Cakes are bursting with flavor and texture, using wholesome ingredients like chickpeas, artichoke hearts, and hearts of palm. They’re perfect for an appetizer, a light meal, or even a hearty snack. Served with a zesty vegan tartar sauce, these cakes are sure to impress, whether you’re hosting a gathering or simply indulging in a cozy night in.
What Sets This Recipe Apart
What makes these Vegan Crab Cakes truly special is their ability to capture the essence of traditional crab cakes without any seafood at all. The combination of chickpeas and artichoke hearts provides a meaty texture, while the hearts of palm add a subtle sweetness and brininess reminiscent of the ocean. Enhanced with a touch of Old Bay seasoning and a creamy vegan mayonnaise, these cakes are not only delicious but also packed with protein and fiber. Plus, they are quick to prepare and can be fried to golden perfection in just a few minutes.
Your Shopping Guide
Before you dive into making these scrumptious Vegan Crab Cakes, here’s a handy shopping list to gather all the ingredients you’ll need:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (15 ounces) artichoke hearts, drained
- 1 can (15 ounces) hearts of palm, drained and roughly chopped
- 3 tablespoons vegan mayonnaise
- 1 1/2 tablespoons Dijon mustard
- 2 tablespoons green onion, chopped (plus more for garnish)
- 1/4 teaspoon kosher salt
- 2 teaspoons Old Bay seasoning
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 3/4 cup panko breadcrumbs
- Olive oil for frying
- Vegan tartar sauce for dipping
Tools of the Trade
To make your cooking experience smooth and enjoyable, here are some essential tools you’ll need:
- Mixing bowl – for combining ingredients
- Fork or potato masher – to mash the chickpeas
- Skillet – for frying the cakes
- Spatula – to flip the cakes without breaking them
- Measuring cups and spoons – for accuracy in your ingredients
Directions: Vegan Crab Cakes
Now, let’s get cooking! Follow these simple steps to create your own batch of Vegan Crab Cakes that will leave everyone wanting more.
Step 1: Prepare the Chickpeas
In a large mixing bowl, add the drained chickpeas. Using a fork or potato masher, gently mash the chickpeas until they are mostly broken down, but still have some texture.
Step 2: Mix in the Vegetables
Add the drained artichoke hearts and roughly chopped hearts of palm to the bowl with the chickpeas. Stir in the vegan mayonnaise, Dijon mustard, chopped green onion, kosher salt, Old Bay seasoning, and black pepper. Mix until everything is well combined.
Step 3: Add the Dry Ingredients
Sprinkle the all-purpose flour over the mixture and fold it in gently. This will help bind the cakes together. Gradually add the panko breadcrumbs, stirring until the mixture holds together but is not overly dry.
Step 4: Form the Cakes
With clean hands, shape the mixture into patties, about 2-3 inches in diameter. You should be able to make around 8-10 cakes depending on your desired size.
Step 5: Heat the Skillet
In a large skillet, heat a generous drizzle of olive oil over medium heat. You want enough oil to coat the bottom of the pan without drowning the cakes.
Step 6: Fry the Cakes
Carefully place the formed patties into the skillet, being sure not to overcrowd the pan. Fry the cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Transfer them to a plate lined with paper towels to absorb any excess oil.
Step 7: Serve and Enjoy
Serve your Vegan Crab Cakes warm, garnished with additional chopped green onion and accompanied by vegan tartar sauce for dipping. These cakes are best enjoyed fresh but can also be reheated later.
Dietary Customizations
This Vegan Crab Cakes recipe is versatile and can be tailored to fit various dietary needs:
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
- Low-Carb: Replace breadcrumbs with crushed nuts or seeds for a lower-carb version.
- Spicy: Add a pinch of cayenne pepper or some diced jalapeños for a kick of heat.
- Herb-Infused: Incorporate fresh herbs like dill or parsley for added flavor.
Avoid These Traps
When preparing your Vegan Crab Cakes, keep these tips in mind to ensure your success:
- Don’t over-mash the chickpeas; you want some texture for the cakes.
- Make sure the skillet is hot enough before adding the cakes to achieve that perfect crispy crust.
- Allow the cakes to cook undisturbed for a few minutes to avoid them falling apart when flipping.
- Use a non-stick skillet or ensure there is enough oil to prevent sticking.
Save It for Later
If you find yourself with leftover Vegan Crab Cakes, don’t worry! They can be stored easily:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze the uncooked patties separated by parchment paper for up to a month. Cook from frozen, adding a few extra minutes to the cooking time.
Common Qs About Vegan Crab Cakes
Can I make these Vegan Crab Cakes ahead of time?
Absolutely! You can prepare the mixture and shape the cakes a day in advance. Just store them in the refrigerator until you’re ready to cook them.
Can I bake these instead of frying?
Yes! For a healthier option, bake them at 375°F (190°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through.
What can I serve with these Vegan Crab Cakes?
They pair beautifully with a side salad, Roasted Sweet Potato Cranberry Quinoa Salad, or even a simple coleslaw. They also make a fantastic sandwich filling!
Can I use different vegetables?
Definitely! Feel free to experiment with other vegetables like zucchini, corn, or bell peppers to suit your taste.
Once you’ve enjoyed your , why not explore more delicious plant-based dishes? Here are some recipes worth trying:
Bring It Home
These Vegan Crab Cakes are a delightful addition to any meal plan and showcase how creative and satisfying plant-based cooking can be. With their savory flavor and appealing texture, they’re sure to be a hit, whether served at a party or enjoyed as a quiet meal at home. So gather your ingredients, channel your inner chef, and get ready to impress with these delicious cakes!
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Vegan Crab Cakes
Ingredients
Equipment
Method
- In a large mixing bowl, add the drained chickpeas. Using a fork or potato masher, gently mash the chickpeas until they are mostly broken down, but still have some texture.
- Add the drained artichoke hearts and roughly chopped hearts of palm to the bowl with the chickpeas. Stir in the vegan mayonnaise, Dijon mustard, chopped green onion, kosher salt, Old Bay seasoning, and black pepper. Mix until everything is well combined.
- Sprinkle the all-purpose flour over the mixture and fold it in gently. Gradually add the panko breadcrumbs, stirring until the mixture holds together but is not overly dry.
- With clean hands, shape the mixture into patties, about 2-3 inches in diameter. You should be able to make around 8-10 cakes depending on your desired size.
- In a large skillet, heat a generous drizzle of olive oil over medium heat. You want enough oil to coat the bottom of the pan without drowning the cakes.
- Carefully place the formed patties into the skillet, being sure not to overcrowd the pan. Fry the cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve your Vegan Crab Cakes warm, garnished with additional chopped green onion and accompanied by vegan tartar sauce for dipping. These cakes are best enjoyed fresh but can also be reheated later.
Notes
- Don’t over-mash the chickpeas; you want some texture for the cakes.
- Make sure the skillet is hot enough before adding the cakes to achieve that perfect crispy crust.
- Allow the cakes to cook undisturbed for a few minutes to avoid them falling apart when flipping.
- Use a non-stick skillet or ensure there is enough oil to prevent sticking.
