Easy Vegan Crab Cakes
These vegan crab cakes will have you doing double-takes! It’s perfect on a bed of pasta, or served as a sandwich (or sliders!) with our crispy potato wedges. It’s also a fantastic topper for a simple, or not-so-simple, salad. Try them with vegan tartar sauce, spicy cocktail sauce, or our sesame pineapple salsa!
Ingredients
- 1 (14-oz) can artichoke hearts
- 1 (14-oz) can hearts of palm
- 1 Tbsp wakame flakes*
- 1/2 Tbsp onion powder
- 1/2 Tbsp garlic powder
- 1/2 Tbsp Old Bay Seasoning
- 1 tsp lemon juice
- 1/8 tsp celery salt
- 1/8 tsp black pepper
- 1/8 tsp salt
- 1/4 cup vegan heavy cream or full-fat coconut milk
- 1 cup panko bread crumbs
- 1/2 cup chopped roasted red pepper from a jar
- 1/4 cup chopped scallions
- 1 Tbsp olive oil for frying
Instructions
- Process the seaweed flakes: First you’ll want to pulverize your wakame seaweed flakes in your food processor. Once they are close to a fine powder, set it aside with your other spices.
- Shred the artichokes and hearts of palm: Chop the artichoke hearts and hearts of palm or pulse in your food processor until the consistency shredded crabmeat.
- Make the crab cake mix: Add the spices and powdered seaweed, the vegan heavy whipping cream and lemon juice. Then, sprinkle in the bread crumbs evenly. Finally, add the chopped scallions and roasted red peppers and fold with a rubber spatula to combine.
- Form and cook the crab cakes: When all the ingredients are thoroughly combined, use your hands to form equal-sized patties/cakes. Heat the oil in a large saute pan over medium high heat. Fry the crab cake patties on medium high 3-4 minutes per side.
Notes
*You can sub kelp flakes or nori or any other compatible seaweed alternative for the wakame
Nutrition
Serving: 2cakesCalories: 139kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 501mgPotassium: 143mgFiber: 2gSugar: 2gVitamin A: 172IUVitamin C: 11mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!