VEGAN CRAB CAKES RECIPE BY TASTY

Vegan Crab Cakes Recipe by Tasty image

Provided by Rachel Gaewski

Categories Dinner

Yield 6 servings

Number Of Ingredients 13

15 oz chickpeas, drained and rinsed, 1 can
15 oz hearts of palm, drained, rinsed and cut into large chunks, 1 can
15 oz artichoke heart, drained and rinsed
1 ½ cups panko breadcrumbs, divided
¾ cup vegan mayonnaise, divided
1 teaspoon dijon mustard
2 teaspoons lemon juice, divided
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon old bay seasoning
oil, for frying
1 tablespoon sweet pickle relish
fresh dill, to serve

Steps:

Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
Form the mixture into 6 1-inch (2 cm) thick patties.
Dip each patty in remaining bread crumbs.
Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
Transfer to paper towel-lined plate to absorb excess oil.
For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
Top the patties with tartar sauce, dill, and lemon juice.
Enjoy!

Nutrition Facts : Calories 504 calories, Carbohydrate 43 grams, Fat 31 grams, Fiber 11 grams, Protein 12 grams, Sugar 5 grams