Vegan Crab Cakes Recipe By Tasty
VEGAN CRAB CAKES
If you used to like fish and crab cakes, you will love these vegan crab cakes with chickpeas and artichokes. They're super delicious, packed with flavor, and very easy to make.
Provided by Sina
Categories Entrée
Time 20m
Number Of Ingredients 14
Steps:
- In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
- Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture. Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper.
- Form eight vegan crab cakes.
- Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're lightly browned.
- I served them on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I whisked together vegan mayonnaise with chopped dill, fresh lemon juice and seasoned it with salt and pepper.
Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 579 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
VEGAN CRAB CAKES RECIPE BY TASTY
Here's what you need: chickpeas, hearts of palm, artichoke heart, panko breadcrumbs, vegan mayonnaise, dijon mustard, lemon juice, salt, pepper, old bay seasoning, oil, sweet pickle relish, fresh dill
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
- Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
- Form the mixture into 6 1-inch (2 cm) thick patties.
- Dip each patty in remaining bread crumbs.
- Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
- Transfer to paper towel-lined plate to absorb excess oil.
- For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
- Top the patties with tartar sauce, dill, and lemon juice.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 43 grams, Fat 31 grams, Fiber 11 grams, Protein 12 grams, Sugar 5 grams
CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- Add the crabmeat, season with salt and pepper and stir to combine.
- Add the breadcrumbs and mix just to combine.
- Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- Coat the cakes lightly with flour, and shake off any excess.
- In a large skillet set over medium heat, melt the butter.
- Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- Serve warm with tartar sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
VEGAN ARTICHOKE CRAB CAKES
This recipe creates delicious baked crabless cakes made from artichoke hearts. With a crisp outer coating and fully vegan filling, this is a fantastic appetizer!
Provided by Nicole
Categories Appetizer
Number Of Ingredients 16
Steps:
- Open the cans of artichoke hearts and measure canning liquid into a large mixing bowl.
- Discard the remaining liquid then dump the artichoke hearts onto a cutting board.
- Roughly chop the artichoke hearts (mostly focusing on chopping the "core" sections) and add to your large bowl.
- Finely chop celery, onion and parsley. Add to the large mixing bowl.
- To the large bowl, add chickpea flour, vegan mayonnaise, Dijon mustard, apple cider vinegar, Old bay seasoning, garlic powder, salt and black pepper.
- Mix until well combined.
- Let this mixture sit for 10 minutes.
- Prep your baking tray by covering it with a silicone baking mat or parchment paper.
- Measure panko breadcrumbs into a large, flat bottom bowl.
- Once the crab cake mixture has rested, use a ¼ cup measuring cup to scoop the crab cake mixture. Take this out of the measuring cup and shape into a flat disk, about ¾ inch (2 centimeters) thick.
- Set the crab cake into the breadcrumbs and lightly press down. Flip your crab cake to lightly coat the other side with breadcrumbs, or sprinkle some on top and press into the patty.
- Place onto the baking tray and repeat to form all crab cakes coated with breadcrumbs.
- Spray the crab cakes with oil (if you don't have oil spray, lightly brush oil onto each crab cake).
- Flip your crab cakes over and spray oil onto the other side (or brush oil onto the other side).
- Put the crab cakes into an oven preheated to 375 °F. Bake for 20-22 minutes, until both sides are golden-brown.
- Crabless cakes can be served hot from the oven if you use a fork and knife. If you want to pick them up, allow to cool for at least 15 minutes so they have time to firm.
- Serve with a creamy dairy-free dip, like this vegan crab cake sauce!
Nutrition Facts : ServingSize 1 Crabless cake (1/8 of recipe), Calories 123 kcal, Carbohydrate 20 g, Protein 5 g, Fat 4 g, Sodium 514 mg, Fiber 7 g, Sugar 2 g
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