Vegan "Crab" Cakes

Name: Vegan "Crab" Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1/4 cup coarsely chopped scallions; 1/4 cup coarsely chopped parsley; 1 clove garlic, crushed; 1 sheet coarsely chopped nori, or to taste; 1 (19-ounce) can chickpeas, drained with liquid reserved; 1/4 cup vegan mayonnaise; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon Old Bay seasoning; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 (14-ounce) can hearts of palm, drained; 3/4 cup panko breadcrumbs; 3 tablespoons canola oil, more as needed; Vegan tartar sauce, for serving; Lemon wedges, for serving

These savory vegan "crab" cakes, perfect for picnics or cookouts, offer a plant-based alternative with classic flavor.

⭐ 3.8 (4 reviews) Prep: 15 minCook: 15 minTotal: 30 minYields: 5 servings

Category Tags:

Appetizer Lunch

Cuisine Tags:

American

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Instructions

Preheat the oven to 200 F.
In a food processor, finely chop scallions, parsley, garlic, and nori.
Add chickpeas and pulse until combined, ensuring not to over-process.
Blend in vegan mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper with a few pulses.
Roughly chop hearts of palm to resemble crab meat.
Fold the chopped hearts of palm and breadcrumbs into the mixture; if dry, gradually add chickpea liquid until a firm consistency is achieved.
Form the mixture into cakes, using about 1/4 cup for each.
Heat canola oil in a large pan over medium-high heat and cook patties for about 3 minutes per side until golden brown.
Keep cooked cakes warm in the preheated oven while frying the remaining batches.
Serve immediately with vegan tartar sauce and lemon wedges.