Hello, I’m Kate. Today, we’re going to prepare vegan crab cakes recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegan Crab Cakes Recipe
Vegan Crab Cakes is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Vegan Crab Cakes is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have vegan crab cakes using 15 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Crab Cakes:
- Make ready 2 cans hart of palm, drained and rinsed
- Prepare 1 cup cooked chickpeas
- Make ready 1/4 cup aquafaba (the chickpeas water)
- Prepare 4 tbsp vegan mayo
- Prepare 2 tsp dijon mustard
- Get 1 tsp worchester sauce
- Get 1 tsp liquid smoke
- Make ready 2 tbsp lime juice
- Make ready 1 tsp garlic powder
- Prepare 1 tsp sea salt
- Make ready 2 tsp old bay seasoning
- Prepare 1/8 tsp cayenne pepper
- Make ready 1/2 cup chopped green onions
- Make ready 1/2 cup chopped fresh parsley
- Make ready 1 cup panko breadcrumbs
Instructions to make Vegan Crab Cakes:
- In a food processor, add heart of palm and cooked chickpeas.
- Plus ingredients together until the texture is flaky and resembles crab meat.
- In a large bowl add aquafaba (water chickpeas where cooked in, or water from the chickpea can), and whisk liquid for 1 minute until it turns white and foamy (like egg whites).
- Next add in vegan mayo, dijon mustard, Worchester sauce, liquid smoke, lime juice, garlic powder, salt, old bay seasoning, cayenne pepper, and the heart of palm/chickpea mix.
- Carefully mix all the ingredients together, making sure the flavor is evenly distributed.
- Using a measuring spoon (to ensure equal sizing), scoop out the crab cake mix and shape into the desired disk size.
- Once done, place crab cakes into the freezer for 10-15 minutes, this will help keep the hold while frying them later.
- To shallow fry; in a large skillet add cooking oil (I used 1/2 cup canola oil for its high smoke point) on medium heat.
- Cook crab cakes for 3-5 minutes on both sides until golden brown.
- Enjoy these Vegan Crab Cakes just as you would any other crab cake! I served mine on a bed of mixed spring salad, with a drizzle of extra virolive oil, lime juice, salt, and cayenne pepper. - CHECK OUT THIS RECIPE VIDEO AT WWW.YOUTUBE.COM/LATRAGUERRA
- Please give this recipe a try and let me know what you think!
So that’s going to wrap this up for this exceptional dish vegan crab cakes recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
