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
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)
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.