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.
3/4cupartichoke hearts ( I use frozen)steamed, pat dry (about 6 ounces)
3/4 cuphearts of palmdrained, pat dry (about 7 ounces; half can
1teaspoonextra virgin olive oil
1/3cupred onionpeeled; small dice
1/4cupsweet onions peeled; small dice
1/3cupcelerypeeled, small dice
1tablespooncelery leaveschopped fine
2teaspoonsfresh lemon juice
1teaspoonlemon rind(pith removed) chopped fine
1teaspoon worcestershire sauceI use Whole Foods brand (does not contain fish)
3/4teaspoongrainy mustard
1/4cupfresh parsleywashed dried, finely chopped,
1/2cupdry breadcrumbscan use gluten free, matzo meal or panko
1 1/2 teaspoons old bay seasoning*
1/2teaspoonsea saltMight 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 justgolden 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.