A taste of the sea and made from plants, this fun Vegan Crab Cakes recipe makes for some deliciously healthy comfort food! These crab cakes taste like the real deal and are 100% plant-based. All done prepping/cooking and on your plate in less than half an hour, this recipe is versatile and can be used as an appetizer or an entree. You can even throw them on a bun for a tasty sandwich!
1 can of chickpeas drained (Pat to dry)
1 can of artichoke hearts drained (Pat to dry)
2 tbsp vegan mayo
3/4 cup panko crumbs
3 tbsp NOOCH IT! Cashew Grated Cheeze
2 tbsp fresh dill chopped
1 tbsp seaweed thinly chopped (optional)
1/2 tsp garlic powder
1/2 tsp salt or to taste
Oil of choice for pan frying
Sprinkle with ﬂaked salt (optional)
1 tsp dijon mustard
1/3 cup vegan mayo
1 tbsp lemon juice
1 tbsp ﬁnely chopped pickles
2 tsp fresh dill chopped
In a food processor, add the chickpeas and artichoke hearts pulse until this mixture has a chunky coarse texture.
Pour this chickpea/artichoke mixture to a large bowl and stir in the vegan mayo, panko, dijon mustard, NOOCH IT!, fresh dill, garlic powder and salt.
Using approx 1/4 cup, measure out this crab mixture into a patty shape using slightly wet hands, then gently coat/press each patty into the panko crumbs.
Heat a large non-stick skillet with 2 tbsp oil, over medium high heat. When your pan is hot, add crab cakes and pan fry for 3-4 mins on each side.
Transfer to a rack to cool.
Repeat these steps adding more oil after you pan fry each batch of crab cakes. You may have to turn down the heat as you go if your crab cakes are browning too fast.
Serve hot, with vegan tartar sauce for dipping.