Vegan "Crab" Cakes

Vegan "Crab" Cakes

This recipe for crab-less Crab Cakes is the perfect date night food.  Grab a bottle of wine, some great music, a bit of time, and a dancing partner and enjoy your time in the kitchen together. 

Vegan "Crab" Cakes

1 can palm hearts, broken apart with a fork or pulsed in a food processor.  (too long and it'll turn to mush)

1 can chickpeas, drained and pulsed in a food processor

I find it best to pulse them separately as each needs a different consistency, then transfer them to a bowl.

1/2 cup hummus with garlic


In a separate bowl, Mix:

1/2 soft tofu (or homemade yogurt or even vegan mayonnaise)

2 teaspoons ground mustard

1 teaspoon Bragg's liquid aminos

2 Tablespoons chopped green onion

2 teaspoons all purpose seasoning or seafood seasoning.  I used Pastor Bob's Grillin' Magic

2 teaspoons fresh squeezed lime

2 Tablespoons chopped fresh or dried parsley

Then stir mixture gently into the palm hearts mixture.

Lastly, add 2 slices of gluten-free toast in which you've toasted until dry and crunchy and then crumbled, along with 1/2 cup old fashioned oats oatmeal.

Drop the mixture by 1/8 cup onto a griddle with oil.  Leave them thick, about 1-2 inches, so that they get crispy on the outside, but soft and moist on the inside. Fry on both sides.  

Serve with rice and Bragg's liquid aminos on the side,  a dollop of tartar sauce and lemon slices on top.   Makes about 12.


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