Vegan crab cakes are so delicious and full of flavor. Whether you serve them next to a garden salad or alongside a loaded baked potato, corn on the cob, and a buttered biscuit, one thing is for sure... you're definitely going to enjoy them!
Here's what you need:
1 - 15 ounce can of garbanzo beans, drained and rinsed; reserve the aquafaba (bean liquid)
2 - 15 ounce cans of Hearts of Palm, drained
2 tablespoons aquafaba
1/4 cup of Vegenaise (or other vegan mayo)
1 teaspoon Dijon mustard
1 teaspoon Vegan Worcestershire Sauce
1 tablespoon fresh lemon juice
2 teaspoons Old Bay Seasoning
1 teaspoon garlic powder
1 tablespoon of Nori Komi Furikake (this gives the crab cake their 'fishy' taste so don't skip this ingredient).
1 1/2 cups crushed saltines or panko bread crumbs (divided)
1 rib of celery, finely diced
2 tablespoons finely chopped fresh parsley
Line a baking sheet with parchment paper for easy clean-up.
Place the garbanzo beans and hearts of palm into a food processor and pulse a few times to break everything up into small to medium-sized pieces. You can also use a fork or potato masher. Don't overmix.
Whisk the aquafaba until it's foamy, then stir in the vegan mayonnaise, mustard, Worcestershire, lemon juice, and dry seasonings in a large mixing bowl.
Next, add 1 cup of crushed saltines, celery, and parsley, and gently fold in the garbanzo bean and hearts of palm mixture until just combined.
Shape into patties by rolling a quarter to half cup of the mixture in your hands to form a ball, then gently pat them down to the desired thickness. 1/2 - 1 inch thickness is recommended. Continue through the rest of the mixture, placing the patties onto the prepared baking sheet as you go. Cover and refrigerate for 1 hour (or put them in the freezer for 15 to 20 minutes). This will help them set.
Place the reserved 1/2 cup crushed saltines on a shallow plate and lightly coat each patty with the crumbs on both sides.
Preheat a large non-stick or cast iron pan over medium heat and coat with oil. Place the patties in the pan without over-crowding and cook for about 3 to 4 minutes on each side or until golden brown.
Serve the vegan crab cakes warm, with our Simple Homemade Vegan Tarter Sauce.
