Vegan Crab Cakes (Happy Hearts "Crab" Cakes) from Sweet Potato Soul
These Vegan Crab Cakes are crunchy on the outside, moist on the inside and pleased our entire family!
Ingredients
- 2 14-ounce cans hearts of palm, drained and chopped into large pieces
- 1 ½ cups cooked chickpeas see page 125 or 1 (15-ounce) can, drained and rinsed
- 1 cup panko bread crumbs plus ½ cup for coating
- ¼ cup vegan mayonnaise
- 1 jalapeño pepper seeded and rinsed
- 1 ½ tablespoons Old Bay seasoning
- 1 teaspoon ume plum vinegar
- 1 teaspoon Dijon mustard
- 6 tablespoons grapeseed canola, or safflower oil
Instructions
- Place the hearts of palm and chickpeas in a food processor and pulse to combine and mash. Don't overprices it; you still want some "crabby" texture.
- Scrape the hearts of palm mixture into a large bowl and add the 1 cup panko, vegan mayonnaise, jalapeño, Old Bay seasoning, vinegar, and mustard. Stir well to combine.
- Line a large plate with paper towels and keep nearby.
- In a large skillet, heat the oil over medium-high heat. Place the ½ cup panko in a shallow dish. Form the "crab" mixture into 2 inch-wide patties, making sure to pack the mixture tightly, and then coat them in the panko in the shallow dish. Place the patties in the skillet (do not overcrowd) and pan-fry for 3 minutes on each side. Transfer the patties to the prepared plate. Repeat with the remaining mixture.
- Serve with a dollop of Red Pepper Aioli (page 209) and fresh greens.
Notes
This recipe is from Jenné Clairborne’s Cookbook Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul and printed strictly with one of
Nutrition
Calories: 224kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 1268mg | Fiber: 3g | Sugar: 13g | Vitamin A: 76IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 2mg