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Karen's Vegan "Crab Cake"

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
Cook Time: 5 minutes
45 minutes
Servings: 32 mini "crab cakes" (or 8 large)
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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.