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vegan “crab” cakes

by kellner.holly
vegan crab cakes in blue and white striped bowl on marble background

Another one of my “meatless” meat dishes perfect for summer! These flavourful, light and delicious “crab” cakes stacked high on fresh greens with a spicy dill and lemon aioli makes a great appetiser or main.

 Like many of my meat substitutes, chickpeas make the base and they get their crabby consistency from the addition of hearts of palm, artichoke hearts or banana blossoms blended with veggies and spices.  Much like many of my other recipes, I omitted the filler of bread crumbs or flour and baked them to ensure they held together; however, you could add in ¼- ½ cup of bread crumbs instead of flaxseed if you wanted to fry these on a griddle.

vegan crab cakes in blue and white striped bowl on marble background

baked vegan “crab” cakes

These "kinda" krabby cakes are a great summer appetiser or mini main made from chickpeas, banana blossom, artichoke hearts and/or hearts of palm served with a tangy dill and caper alioli.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4 servings (20 mini cakes)
Calories 291 kcal

Equipment

  • food processor

Ingredients
 
 

Crab Cakes

  • 240 grams chickpeas drained
  • 240 grams hearts of palm artichoke hearts or banana blossom, drained
  • 40 grams green onions chopped
  • 20 grams celery chopped
  • 90 grams red bell pepper chopped
  • 10 grams ground flax seed
  • 4 grams garlic minced

Dill Alioli Dressing

  • 60 grams vegan mayo
  • 16 grams capers or relish
  • 1 tsp dill
  • 15 ml lemon juice
  • ½ tsp tabasco

Instructions
 

Crab Cakes

  • Preheat the oven to 400°F (200 °F) and lay a pan with baking paper.
  • In a food processor add the garbanzo beans and hearts of palm/ artichokes or banana blossoms just to break up – don’t pulse too much.
  • Add remaining ingredients into a food processor and blend until everything has broken down. Do not over pulse so it gets too mushy but to a desired texture.
  • Use a desired size cookie scoop to scoop mixtures into patties (larger ¼ cup patties for 10 servings or two tablespoon cookie scoop for 20 servings) and spray with olive oil.
  • Bake for 30 minutes, turning once halfway until lightly browned.
  • Serve over lettuce or slaw with dill sauce drizzled on top.

Dressing

  • Add all ingredients to a small bowl and stir until well mixed.

Nutrition

Serving: 4cakesCalories: 291kcalCarbohydrates: 37gProtein: 8gFat: 13gSaturated Fat: 1gSodium: 230mgPotassium: 1367mgFiber: 7gSugar: 15gVitamin A: 884IUVitamin C: 38mgCalcium: 54mgIron: 3mg
Keyword crab cakes, vegan cheese
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