Karen's Vegan "Crab Cakes"

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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 Time35

Cook Time5

Course: Appetizer, Hors d'oeuvres, Main Course

Cuisine: American

Keyword: Vegan crab cake, Veggie "crab cake"

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

Author: Karen Sheer a zest for life

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.

Nutrition