“Ya know what I feel like doing this afternoon? I want to sit on the beach and eat fresh seafood.” This was the comment that inspired Tyler’s Vegan “Crab” Cakes.
Now, given that we live just outside of Washington, DC and I’m vegetarian, neither of these wishes were going to come true. Nevertheless, Tyler managed to transport us to the tropics with this crab cake replica that astonishingly tastes just like the real thing.
Don’t be intimidated by the long list of ingredients. This dish is truly easier than it looks!
Vegan “Crab” Cakes
Servings: About 12 crab cakes
- 1 can garbanzo beans (16oz), drained and rinsed thoroughly
- 1 can hearts of palm (15oz), drained and rinsed thoroughly
- 1 package tempeh, torn into small pieces
- 1/2 cup bread crumbs
- 2/3 cup onion, diced
- 1/2 cup celery, diced
- Zest and juice from 1/2 lemon
- 2 tsp Worcestershire
- 2 TBL vegan mayonnaise
- 2 TBL good quality mustard
- 3/4 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1 TBL Old Bay seasoning
- 1/8 tsp cayenne pepper
- 1/4 cup parsley, chopped
- Avocado Aoli (optional)
- Combine garbanzo beans and hearts of palm in a food processor and pulse lightly (stop when the mixture resembles crab meat)
- Transfer to a large bowl and add all remaining ingredients except the Avocado Aoli. Fold gently until the ingredients are well incorporated
- Refrigerate for a minimum of 30 minutes
- When ready to cook, heat a skillet over medium heat with a splash of olive oil. Using your hands, form the “crab” mixture into patties and cook on each side until deep golden brown
- Serve with Avocado Aoli (see below), or on a bun with lettuce, tomato and your choice of condiments
- 1 avocado
- 1/4 tsp salt
- 1/4 tsp garlic powder
- Zest and juice from 1 lemon
Place all ingredients in a bowl and mix vigorously until light and airy.