Description
These vegan crab cakes are crispy on the outside and soft and tender on the inside. They're gluten-free, oil-free, soy-free, and absolutely delicious. This recipe uses an air fryer, but an oven will work as well. #vegancrabcakes #oilfree #glutenfree #soyfree #healthyveganrecipes #danielfastrecipes
Ingredients
Units
Scale
Crab Cakes:
- 1 14-oz can of chickpeas, drained and rinsed
- 1 14-oz can hearts of palm, drained, rinsed, and chopped into large pieces (I used Native Forest brand hearts of palm)
- 1 jalapeno, seeded and minced
- 1/4 cup Best Vegan Mayo
- 1 green onion chopped
- 1 tsp Old Bay seasoning
- 1 tsp celery seed
- 1 tsp paprika
- 1/4 tsp cayenne
- 1 tsp apple cider vinegar
- 1/4 of nori sheet, finely chopped (or 1 tsp nori seasoning)
- 1 tsp Dijon mustard
- 1 cup popped amaranth
Vegan Crab Cake Sauce:
- 1/4 cup Best Vegan Mayo (or half batch)
- 1 Tbsp water
- 2 tsp fresh lemon juice
- 2 Tbsp dill pickle, minced
- 1 1/2 tsp fresh dill, chopped
Instructions
- Place the chickpeas, hearts of palm, and jalapeno into a food processor and pulse a few times to combine and mash. Do not over-process it, though. You still want a chunky texture.
- Transfer the “crab” mixture into a large bowl. Add vegan mayo, chopped green onion, Old Bay seasoning, celery seed, paprika, cayenne, apple cider vinegar, Dijon mustard, popped amaranth, and finely chopped nori (use clean kitchen scissor to snip nori or use nori flakes). Stir well to combine.
- Form vegan crab cake patties, about 2½ to 3 inches in diameter and place them either in the air fryer basket or on a parchment (or silicone mat) lined baking sheet if oven baking.
- In the air fryer: Set the air fryer to 380 F (190 C) and cook for 8 minutes. Flip and continue cooking for another 5 to 8 minutes or until crispy.
- In the oven: Preheat the oven to 400 F (205 C). Bake for 10 minutes on each side.
- To make the Vegan Crab Cake Sauce, combine a quarter cup (or half batch of the Best Vegan Mayo), plus water, lemon juice, minced dill pickle, and fresh chopped dill.
- Serve with a dollop of Vegan Crab Cake Sauce or Sriracha for extra heat, plus a side of fresh salad greens or romaine lettuce.
Notes
EQUIPMENT / SUPPLIES:
- Knife
- Cutting board
- Food processor
- Measuring cup
- Measuring spoons
- Air fryer or oven
- Baking sheet (if oven baking)
- Parchment paper or silicone mat (if oven baking)
- Spatula
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner Entrée
- Method: Air Fryer or Oven
- Cuisine: American