Easiest Vegan Crab Cakes – Beantown Kitchen

Easiest Vegan Crab Cakes

I think you will love this easy-to-prepare dish as a main course or appetizer.   The recipe is a hit in my kitchen. While recipe testing, I’ve made them three times recently. No worries about waste. Every platter I make gets scoffed right up.

There’s something nostalgia inducing about this dish. To me, they taste of New England in the summer…seaside dining, the sound of the ocean, a summer breeze. Okay, I digress…

 

All in One Bowl

This vegan crab cakes recipe is pretty simple. A bit of chopping, some mixing, form the patties and then fry them up. Start to finish you can make this recipe in 30 minutes or less.

Want to simplify the process even further? Use a food processor for the chickpeas and hearts of palm. Use a vegetable chopper, or why not even a food processor, for the peppers, onions  and garlic?

 

 

Bake not Fry

Would you prefer to bake these vegan crab cakes? Lay the patties onto a baking sheet covered with parchment paper or a silicon sheet. Spray the burgers with some olive oil spray, if you like. Bake at 400 F for 25 minutes, flipping after 15 minutes.

 

Nothing to Get Crabby About

I love that the chickpeas and hearts of palm are the perfect combination for a crab-cake texture. I also love that no crabs are harmed in the making of them. When it comes to sustainability, the safest way to protect our oceans from over-fishing is to find plant-based alternatives like these.

 

Serving Suggestion for Easiest Vegan Crab Cakes

These are delicious served with this dressing. Alternatively, try a vegan tartar sauce. It easy to make with some mayo, chopped pickles, onions, lemon juice and mustard.

 

Here’s the recipe for Beantown Kitchen’s Easiest Vegan Crab Cakes. Enjoy!

Easiest Vegan Crab Cakes

Prep Time 10 minutes

Cook Time 12 minutes

Course Main Course

Cuisine Plant-based

  • 1 large mixing bowl

  • 1 frying pan

  • 15 oz can of chickpeas drained
  • 14 oz can of hearts of palm drained
  • ¾ cup finely diced onion
  • 3 garlic cloves, minced
  • cup finely chopped bell pepper
  • 1 tsp kelp granules or dusle granules or finely chopped nori
  • 4 tsp Old Bay seasoning
  • 3 tbsp vegan mayo
  • 1 cup panko breadcrumbs divided

Optional for serving

  • 1 lemon sliced or wedged
  • 2 tbsp fresh dill
  • In a large mixing bowl, with a potato masher, squish the chickpeas until no whole pieces remain.

  • Quarter the hearts of palm lengthwise and then finely chop. Use your fingers to flake any larger pieces a little bit.

  • Add the hearts of palm, onions, garlic, bell pepper, kelp, Old Bay seasoning, mayo and ½ cup of the breadcrumbs to the bowl. Stir until well combined.

  • On a small plate, spread the remaining ½ cup of breadcrumbs.

  • Using a measuring cup and then your hands, form ⅓ cup size burgers. Press into the breadcrumbs to coat on each side.

  • In a large pan, heat olive oil over medium heat.

  • Fry the crab cakes for 6 minutes. Flip and fry for an additional six minutes.

  • Enjoy!

 

 

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