Craving a delicious and satisfying dish that's both vegan and packed with flavor? These crab cakes are the perfect solution. Made with a blend of hearts of palm and chickpeas, they offer a delightful texture and taste that will have everyone asking for seconds.
While most of the ingredients in this recipe are common pantry staples, you might need to make a special trip to the supermarket for hearts of palm and vegan mayonnaise. Hearts of palm can usually be found in the canned vegetable aisle, while vegan mayonnaise is often located in the health food or condiment section.
Ingredients For Crab Cakes Recipe
Hearts of palm: These provide a tender, flaky texture that mimics crab meat.
Chickpeas: Mashed chickpeas add protein and help bind the mixture together.
Breadcrumbs: These give the crab cakes structure and a slight crunch.
Vegan mayonnaise: Adds creaminess and helps bind the ingredients.
Dijon mustard: Provides a tangy flavor that complements the other ingredients.
Lemon juice: Adds a fresh, zesty note to the crab cakes.
Old Bay seasoning: A classic seasoning blend that gives the crab cakes their distinctive flavor.
Garlic powder: Adds a subtle garlic flavor without overpowering the dish.
Onion powder: Provides a mild onion flavor that enhances the overall taste.
Olive oil: Used for frying the patties to a golden brown perfection.
Technique Tip for Making Vegan Crab Cakes
When forming the patties, make sure to press them firmly to ensure they hold together well during frying. If the mixture feels too loose, you can add a bit more breadcrumbs to help bind it. Additionally, letting the patties chill in the refrigerator for about 15-20 minutes before frying can help them firm up and maintain their shape better.
Suggested Side Dishes
Alternative Ingredients
hearts of palm - Substitute with artichoke hearts: Artichoke hearts have a similar texture and mild flavor that mimics the flaky consistency of crab meat.
mashed chickpeas - Substitute with mashed white beans: White beans provide a similar creamy texture and neutral flavor, making them a great alternative.
breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide the same binding and texture properties as breadcrumbs.
vegan mayonnaise - Substitute with mashed avocado: Mashed avocado offers a creamy consistency and healthy fats, making it a good alternative to vegan mayonnaise.
dijon mustard - Substitute with yellow mustard: Yellow mustard can provide a similar tangy flavor, though it is slightly milder than dijon mustard.
lemon juice - Substitute with lime juice: Lime juice offers a similar acidic and citrusy flavor, making it a suitable replacement.
old bay seasoning - Substitute with cajun seasoning: Cajun seasoning provides a similar blend of spices, though it may be a bit spicier.
garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic flavor compared to garlic powder.
onion powder - Substitute with finely chopped onions: Finely chopped onions can provide a similar flavor profile with a bit more texture.
olive oil - Substitute with coconut oil: Coconut oil is a good frying alternative that offers a neutral flavor and high smoke point.
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How to Store or Freeze Vegan Crab Cakes
To store your crab cakes, first allow them to cool completely at room temperature. This helps prevent condensation, which can make them soggy.
Place the cooled crab cakes in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
Store the container in the refrigerator for up to 3-4 days. This ensures they remain fresh and flavorful.
For longer storage, you can freeze the crab cakes. Lay them out on a baking sheet lined with parchment paper, making sure they are not touching each other.
Freeze the crab cakes for about 2 hours or until they are solid. This prevents them from sticking together when stored.
Once frozen, transfer the crab cakes to a freezer-safe bag or container. Label with the date to keep track of their freshness.
Frozen crab cakes can be stored for up to 2-3 months. When ready to enjoy, thaw them in the refrigerator overnight.
To reheat, preheat your oven to 375°F (190°C). Place the crab cakes on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
Alternatively, you can reheat them in a skillet with a bit of olive oil over medium heat for 3-4 minutes on each side. This method helps retain their crispy texture.
Avoid microwaving the crab cakes as it can make them rubbery and less appetizing.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover crab cakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until they are heated through and crispy.
Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the crab cakes in the skillet and cook for 3-4 minutes on each side until they are warmed through and have a nice golden crust.
For a quick and easy method, use the microwave. Place the crab cakes on a microwave-safe plate and cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.
If you have an air fryer, preheat it to 350°F (175°C). Place the crab cakes in the air fryer basket in a single layer. Cook for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.
To reheat on the stovetop, use a steamer basket. Bring a pot of water to a simmer and place the crab cakes in the steamer basket. Cover and steam for 5-7 minutes until they are heated through. This method helps retain moisture and prevents them from drying out.
Best Tools for Making Vegan Crab Cakes
Mixing bowl: A large bowl used to combine all the ingredients together.
Fork: Useful for mashing the chickpeas before mixing them with other ingredients.
Can opener: Needed to open the can of hearts of palm.
Knife: Used to chop the hearts of palm into smaller pieces.
Cutting board: Provides a surface to chop the hearts of palm.
Measuring cups: Essential for accurately measuring the breadcrumbs, vegan mayonnaise, and other ingredients.
Measuring spoons: Used to measure out the dijon mustard, lemon juice, old bay seasoning, garlic powder, and onion powder.
Spatula: Helps to form the mixture into patties and to flip them while frying.
Frying pan: Used to fry the patties until they are golden brown.
Stove: Provides the heat source for frying the patties.
Paper towels: Used to drain excess oil from the fried patties.
How to Save Time on Making Vegan Crab Cakes
Prepare ingredients in advance: Drain and chop hearts of palm and mash chickpeas ahead of time to streamline the process.
Use a food processor: Quickly combine hearts of palm, chickpeas, and other ingredients using a food processor for a smoother mixture.
Preheat the pan: Start heating the olive oil while forming the patties to save time.
Batch cooking: Form all the patties before frying so you can cook them all at once.
Use a non-stick pan: This reduces the need for extra olive oil and makes cleanup faster.
Crab Cakes Recipe
Ingredients
Main Ingredients
- 1 can hearts of palm drained and chopped
- 1 cup chickpeas mashed
- 0.5 cup breadcrumbs
- 0.25 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoon olive oil for frying
Instructions
- In a bowl, mix hearts of palm, chickpeas, breadcrumbs, vegan mayo, Dijon mustard, lemon juice, Old Bay seasoning, garlic powder, onion powder, salt, and pepper.
- Form mixture into patties.
- Heat olive oil in a pan over medium heat.
- Fry patties for 3-4 minutes on each side until golden brown.
Nutritional Value
Keywords
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