I love crab cakes. But they are not really something I’d make on my. So when I see them on a menu, I have to order them. I like them with lots of meaty crab and not too much filler. While these are vegan crab cakes, made with hearts of palm and artichokes hearts in place of crab meat, they also have that good substantial filling I like.
These vegan crab cakes are:
Filling
Flavorful
Crisp
These are delicious on their own, and quite hearty. But you could also make them a little smaller for an appetizer. A vegan spicy aioli is delicious for topping. Oh, and avocado too!
1 can drained artichoke hearts
1 can drained hearts of palm
1 can drained garbanzo beans
1/4 tsp cayenne
1 tsp garlic
1 tsp paprika
1/2 tsp onion powder
1 green onion, green and light green parts chopped
1/4 cup vegan mayonnaise
1/2 lemon juice
1 tsp Dijon
1/2 cup breadcrumbs
Pulse the artichoke, hearts of palm, and garbanzo beans in a food processor until chunky, just a few pulses.
In a large bowl, mix mayonnaise, spices, lemon juice, and dijion. Stir in mix from the food processor. Lastly, fold in the breadcrumbs.
Heat oil in a pan. I like to add a little vegan butter too, I think it’s get them crispier. Then just roll the batter into patties and fry for about 4 minutes per side. I also like to lightly coat the outside with a little more breadcrumbs.
