Healthy, Vegan & Delicious!
Filled with Chickpeas, Artichoke Hearts and Hearts of Palm (which mimics the look of crab) ~ Herbs & Spices.
Make minis for Hors d’oeuvres or larger ones for a delicious Main Course Meal.

So much flavor in every Bite!
Not fried – “pan fried” with just a touch of oil for a golden crust, then baked for a few minutes.

Naturally Vegan, nut-free, egg-free and protein-rich “crab cakes” made with chunky vegetables, chickpeas, a blend of herbs & spices. Mine are gluten free – you have options!

What do they taste like? How to enjoy them:

The Main Ingredients:

• Artichokes have a superb slightly nutty and robust flavor 
• Chickpea’s flavor is slightly earthy yet neutral – acts as a binder 
• Hearts of Palm have a decidedly sweet -mild essence with a creamy texture (these will give the cakes a “crab-like” texture)
• Lemon Juice & Rind: adds a punch of citrus zesty flavor 
• Red & Sweet Onions add a little assertive flavor and texture 
• Celery and Celery Leaves add a mellow touch – the leaves have intense flavor and lend beautiful color
• Spices: Old Bay Seasoning is traditional used in spicing up crab cakes – so they are fitting here! 
  A little spicy with hints of celery salt, paprika, and other seasonings such as black pepper and ground bay leaves

How to Eat Them:

• Enjoy them as a healthy snack with your favorite dip – I like a roasted pepper sauce (cashew based) or try a cucumber-yogurt one 
• As a main course with a composed salad – add a homemade potato salad! 
• The PERFECT Hors d’oeuvre that’s Vegan, Gluten Free and Egg Free.. here they are! Your company will rave! 
• Can be made, formed and frozen – cook when you want them!
  
• Add a bun, some sauce and sprouts

Blend Chickpeas (half mashed; half chunky) with artichoke pieces, hearts of palm pieces, red onion, sweet onion, celery, celery leaves, parsley, worcestershire sauce, grainy mustard, lemon juice, lemon rind, old bay seasoning (I blend my own) and breadcrumbs – use gluten free if needed….I used gluten free matzo cake meal!

Ingredients in my Old Bay Seasoning: All ground in a Spice Grinder; bay leaves, black pepper, mustard seeds, celery seed, smoked paprika, cayenne pepper and allspice.

Mash half of the chickpeas until smooth (I use a small food processor) – add sautéed onion, celery, celery leaves, parsley, lemon juice and lemon rind.

Now – mix all until it holds together – I use my hands to gently combine all.

Use a cookie scoop – # 50, 1  1/2 “  to form the mini “crab cakes” – works like a charm! Yes – you can form them with your hands too.

Recipe makes 8 large “crab cakes” or 32 mini ones. Simply form the larger ones with your hands.

Enjoy how delicious Vegan food can be! You, kids, family, friends and company will devour them!
Let me know what you think!
Karen

The cookie scoop I use and love for mini “crab cakes” 

Karen's Vegan "Crab Cakes"

Healthy, Vegan & Delicious! Filled with Chickpeas, Artichoke Hearts and Hearts of Palm (which mimics the look of crab) ~ Herbs & Spices. Make minis for Hors d'oeuvres or larger ones for a delicious Main Course Meal.

Prep Time: 35 minutes minutes

Cook Time: 5 minutes minutes

45 minutes minutes

Servings: 32 mini "crab cakes" (or 8 large)

Author: Karen Sheer a zest for life

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Ingredients

• 2 cups cooked chickpeas (one can) low salt, organic - 2 cups drained
• 3/4 cup artichoke hearts ( I use frozen) steamed, pat dry (about 6 ounces)
• 3/4 cup hearts of palm drained, pat dry (about 7 ounces; half can
• 1 teaspoon extra virgin olive oil
• 1/3 cup red onion peeled; small dice
• 1/4 cup sweet onions peeled; small dice
• 1/3 cup celery peeled, small dice
• 1 tablespoon celery leaves chopped fine
• 2 teaspoons fresh lemon juice
• 1 teaspoon lemon rind (pith removed) chopped fine
• 1 teaspoon worcestershire sauce I use Whole Foods brand (does not contain fish)
• 3/4 teaspoon grainy mustard
• 1/4 cup fresh parsley washed dried, finely chopped,
• 1/2 cup dry breadcrumbs can use gluten free, matzo meal or panko
• 1 1/2 teaspoons old bay seasoning*
• 1/2 teaspoon sea salt Might use less (if old bay seasoning is salty)

Instructions

Warm and Purée the Chickpeas:

• Drain the chickpeas and warm them (I do in a microwave oven.) Add half to a small food processor and puree smooth, scraping the bowl once or twice with a rubber spatula. Add to a large bowl.

  In the same food processor, pulse chickpeas until coarsely chopped - you want texture here! Add to bowl.

Add the Remaining Ingredients:

• Sauté both onions with 1 teaspoon evoo in a small skillet over low - medium heat, stirring for 3 minutes. Do nor brown. Add celery, stir in cook 1 minute. Add this mixture to the chickpea bowl.
• To the bowl, add celery leaves, lemon juice, lemon rind, worcestershire sauce, mustard and parsley. Mix this together - I use clean hands! Add 1/2 breadcrumbs of your choice and old bay seasoning. Mix in.
• Pat dry artichokes - cut them into chunky 1/3 inch pieces (discard any hard leaves)- add to bowl.

  Cut hearts of palm into chunky 1/3 inch pieces a cutting board. Add a few pinches of paprika or Kashmiri Chili Powder on top - mix gently with you fingers - to mimic the look of fresh crab. Add to bowl.
• Gently mix all together - not breaking up the vegetables. Refrigerate, covered for 30 minutes.

  I recommend pan-frying one mini "crab cake" and taste for salt. Add up to 1/2 teaspoon total.

  Make 32 minis, or 8 larger "crab cakes" - form them evenly, add to a wax papered covered plate. I use a 1 1/2 " cookie scoop for the minis!

Cooking the "Crab Cakes"

• Add 2 teaspoons of neutral oil in a non stick or seasoned cast iron skillet. Heat to medium- low. When hot, add the "crab cakes" and cook until just golden on both sides - about 2 minutes each side.
• Using a spatula - place the "crab cakes" on a sheet pan lined with a silpat sheet or parchment paper. Preheat oven to 375 degrees and bake until warmed through and a little crispy, about 7 minutes minis; 10 minutes larger ones.
• Serve with lemon wedges and a roasted red pepper sauce.

Notes

*Old Bay Seasoning: This classic seasoning is good, yet contains a lot of salt - I blend my own. 

This recipe may not be reproduced without the consent of its author, Karen Sheer.

COURSE: Appetizer, Hors d'oeuvres, Main Course

CUISINE: American

KEYWORDS: Vegan crab cake, Veggie "crab cake"

Nutrition Facts

Karen's Vegan "Crab Cakes"

Amount per Serving

Calories

27

% Daily Value*

Fat

 

0.5

g

1

%

Saturated Fat

 

0.1

g

1

%

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

0.2

g

Sodium

 

86

mg

4

%

Potassium

 

145

mg

4

%

Carbohydrates

 

5

g

2

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

1

g

2

%

Vitamin A

 

60

IU

1

%

Vitamin C

 

2

mg

2

%

Calcium

 

11

mg

1

%

Iron

 

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.