Vegan Crab Cakes
Crispy and flavorful vegan crab cakes made with hearts of palm and chickpeas, seasoned with Old Bay and seaweed for the perfect seafood-like taste. Easy, delicious, and perfect for any occasion!
Ingredients
- 14 oz (1 can) hearts of palm drained and shredded
- 1 cup cooked or canned chickpeas mashed
- 1/2 cup panko breadcrumbs
- 1/4 cup vegan mayo
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp ground flaxseeds + 2 tbsp water (flax egg)
- 1 tsp Old Bay seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried dulse flakes(or crumbled nori sheet) for seafood flavor
- 2 tbsp fresh parsley chopped
- Salt & pepper to taste
- 1 tbsp olive oil for frying
For the dipping sauce:
- 1/4 cup vegan mayo
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1/2 tsp Old Bay seasoning
Instructions
- Prepare the flax egg – In a small bowl, mix ground flaxseeds with water and let it sit for 5 minutes until thickened.
- Mash chickpeas – In a large bowl, mash chickpeas with a fork until mostly broken down.
- Shred hearts of palm – Use your hands or a fork to shred the hearts of palm into flaky pieces.
- Mix everything – Add hearts of palm, panko, vegan mayo, mustard, lemon juice, flax egg, Old Bay, garlic powder, onion powder, dulse flakes, parsley, salt, and pepper to the bowl. Mix well.
- Form patties – Scoop out portions of the mixture and shape into small patties (about 6-8 cakes).
- Cook – Heat olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes per side until golden brown and crispy.
- Make the sauce – Mix vegan mayo, Dijon mustard, lemon juice, and Old Bay in a small bowl.
- Serve – Enjoy warm with the dipping sauce and a squeeze of fresh lemon!