This crab cake recipe is one of my favorite vegan recipes to make because it really tastes like the real thing and is so easy to make. I’ve been working on this one for a while and have finally perfected it. I’ve even tried freezing the crab cake patties and reheating them, which is also delicious- and talk about convenient!
There’s something about the combination of old bay seasoning and the shredded texture of crab cakes that is so distinct, summery, and delightful. Growing up in a seashore town made me really appreciate the taste and experience of seafood as a child. Now as an adult, I better understand the harmful effects of the fishing industries, so instead, I now get that feeling and taste from these plant-based babies! Try ’em out!
1 can chickpeas
1 can hearts of palm
1/4 cup vegannaise + 1/4 cup more
2 Tbsp Old Bay seasoning
1 tsp apple cider vinegar
1 tsp dijon mustard
1 cup bread crumbs + 1/4 cup more
fresh lemon juice
Asian chili sauce like Sriracha + garlic clove for chili mayo
Place chickpeas and hearts of palm in a food processor and pulse to combine and mash. Don’t over-process because you want to keep some of the flaky texture. Scoop into a bowl and add 1/4 cup vegannaise, Old Bay, apple cider vinegar, dijon mustard, 1 cup bread crumbs, and a squeeze of lemon juice. Mix together and form into patties. Meanwhile, heat up vegetable oil (just enough to cover the bottom) in a deep skillet. Coat the patties in bread crumbs and then pan fry for 3 minutes on each side. Drain on paper towels. To make the chili mayo, combine a minced clove of garlic, 1/4 cup vegannaise, 1 tsp Asian chili sauce, and a squeeze of lemon juice.
Makes 6-8 crab cakes