DAMARIS PHILLIPS - Vegan Crab Cake
Vegan Crab Cakes
Chickpeas and hearts of palm pulsed in our GE Food Processor helps mimic the flaky texture of a traditional crab cake, and a combination of seasonings bring it to life in this delicious vegan dish.
6-8 Servings
20 Minutes
INGREDIENTS
15 oz canned chickpeas (garbanzo beans) drained and liquid reserved
2 - 14 oz cans hearts of palm, rinsed, drained and cut in half lengthwise
1 sheet Nori, ripped into pieces
4 tablespoons reserved chickpea liquid
¼ cup mayonnaise or vegan mayonnaise
1 teaspoon vegan Worcestershire sauce
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning (like Old Bay Seasoning)
1 teaspoon sea salt, more to taste
1 teaspoon granulated garlic
½ cup sliced green onion
2 tablespoons chopped parsley
1 cup breadcrumbs (panko or regular) + more for breaded coating
½ cup preferred oil for pan-frying (divided)
INSTRUCTIONS
In a food processor add the chickpeas, hearts of palm, and nori. Pulse just a few times to break everything up. Set aside.
In a large mixing bowl, whisk the reserved bean liquid well until it's foamy. Add the mayonnaise, lemon juice, Worcestershire sauce, mustard, parsley, salt, garlic, and seasoning.
Whisk to combine well.
Add the breadcrumbs, green onion, and hearts of palm and chickpea mixture. Gently fold to combine. Taste for seasoning, add more if needed. Refrigerate if the mixture is too warm to easily form patties.
Using a 2-ounce portion scoop, divide the mixture and shape each into a disc shape. Then gently coat the outside in more breadcrumbs.
Add the oil to a skillet and heat on medium. When the oil is hot, add the patties and cook until golden, about 3-5 minutes per side. You will need to cook in batches so that the pan isn't overcrowded. Add more oil for frying as needed.
Serve immediately with your favorite tartar sauce or aioli.