• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
I'm Bored, Let's Go...
  • COOK SOMETHING
    • Breakfast
    • Appetizers/Snacks
    • Vegan/Vegetarian
    • Main Dishes (not vegan/vegetarian)
      • Beef, Lamb, Pork
      • Chicken & Turkey
      • Fish, Shellfish
      • Pasta, Pizza
    • Soups/Stews
    • Salads
    • Sauces & Salad Dressings
    • Side Dishes
    • Desserts, Baked Goods
    • Recipe Roundups
  • DRINK SOMETHING
    • Martini Madness
    • Other Cocktails
    • Non-Alcoholic Drinks
    • Recipe Roundups
  • DO SOMETHING
    • Decorate
    • Go Somewhere
    • Exercise
  • About

Vegan “Crab” Cakes

by Judy

Jump to Recipe·Print Recipe

Now that I’m eating a plant based diet, I’m having a lot of fun trying new recipes and creating vegan versions of old favorites.  I’ve been taking quick photos of what I’m eating with my phone and posting them on Instagram so I thought its about time I add some here. These Vegan “Crab” Cakes are one of those meals I made and really enjoyed.  Crab is one of my favorite foods and these “crab” cakes make a tasty substitute for the real thing!

I found this recipe from Jessica in the Kitchen’s blog, which came from Jenne Clairborne’s cookbook, Sweet Potato Soul.  It’s delicious!  I made just a couple minor changes, the recipe called for ume plumb vinegar and I substituted red wine vinegar. Main difference is I added an egg replacer to help hold it together for me since my first batch sort of fell apart a bit.

Dip these delicious Vegan “Crab” Cakes in your favorite dipping sauce,  tartare sauce or whatever you like.  I made a quick roasted red pepper aioli as suggested in the original recipe.

Print

Vegan “Crab” Cakes

Ingredients

Scale

2 14oz. cans Hearts of Palm, drained and chopped in large pieces (I used one large jar from Costco)

1 15oz. can chickpeas,  drained and rinsed

1 1/2C. panko bread crumbs (save the half cup for coating)

1/4 C.  vegan mayonaise

1 jalapeno, seeded (or use some green tobacco sauce)

1 1/2 Tbls. Old Bay seasoning

1 tsp. red wine vinegar

1 tsp. Dijon mustard

6 Tbls. neutral oil (like grapeseed,  canola or safflower)

Egg replacer equal to one egg (optional, but helps hold it together better)

Instructions

In food processor, pulse hearts of palm and chickpeas to combine and mash but don’t over process.  Keeps some texture.

Scrape the mixture into large bowl and add 1 cup of panko, mayonnaise, jalapeño, Old Bay, vinegar, mustard and egg replacer (if using). Stir well to combine.

Place remaining 1/2 cup panko in shallow dish. In large skillet, heat oil over medium high heat.

Form “crab” mixture into patties, making sure to pack the mixture tightly.  Coat them in panko, then place them in skillet and pan fry for 3 minutes on each side.  Transfer patties to paper towel lined plate.  Continue cooking until all patties are cooked.

Serve crab cakes with your favorite dipping sauce.   I made a red pepper aioli by blending a couple jarred roasted red peppers with 1/2 cup mayonnaise (vegan),  garlic clove, salt and pepper.

Did you make this recipe?

Tag @imboredletsgo on Instagram

Please Share!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email this to a friend (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Side Dishes, Cook Something, Vegan/Vegetarian, Vegan/Vegetarian Tagged With: Crab, plant based, vegan, vegetarian

Previous Post: « Pomegranate Peach Martini
Next Post: Thai Drunken Noodles »

Primary Sidebar

Welcome to my blog!

Tuscan Cooking Class

Connect With Me

  • Facebook
  • Instagram
  • Pinterest

Get new recipes direct to your inbox

Categories

Footer

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Categories

Copyright © 2021 ·

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.