Vegan Crab Cakes

I don’t know what it is about when the weather gets warmer but I feel like people automatically equate it to seafood. Now I know seafood isn’t specific to warm weather but I always think about family getting together outside with a table full of crab and beer. Meanwhile…I’m sitting in the background with the stuck face because there is nothing for me to eat BUT that’s neither here nor there.

I remember a few months ago my brother trolled the s*** out of me because I had some Gardein crab cakes while he was making his famous crab cakes. After some s*** talking I made everyone who was in the kitchen do a taste test (I mean come on…I knew he was going to win) but it was my way of getting them to taste vegan crab cakes and realize that they weren’t that bad. Now don’t get me wrong…Gardein crab cakes are pretty good but they just don’t have that signature Old Bay flavor that we are all used to.

SO…of course I went back to the kitchen and came up with my own recipe that I think could even give my brother’s famous crab cakes and run for their money. If you’re reading this I’m ready for another taste test.

Vegan Crab Cakes

  • 3 tablespoons olive oil
  • ¼ medium onion, minced
  • 2 garlic cloves, grated
  • 1 - 14 ounce jar hearts of palm, drained
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon kelp granules
  • ¼ cup vegan mayo
  • ¾ cup plain panko
  • Salt and pepper, to taste
crabcakes1.jpg

Instructions

  1. Add drained hearts of palm to a food processor and pulse until they get to be the texture of crab meat.
  2. Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add onion until slightly translucent. Add the garlic and cook for another minute. Transfer to a small bowl and set aside to cool.
  3. In a large bowl combine hearts of palm, Old Bay, kelp granules, and vegan mayo. Add ¼ cup of panko and the cooled onion/garlic mixture. Combine well and add salt and pepper to taste.
  4. Divide the mixture into 6 equal portions. Shape into patties and refrigerate for about 15 minutes so that they hold their shape.
  5. Place remaining panko on a plate or shallow bowl and coat the patties with bread crumbs. Refrigerate for another 15 minutes.
  6. Add the remaining 2 tablespoons of olive oil to a medium skillet over medium-high heat. Place patties in the skillet and cook until golden brown (about 2-3 minutes per side).
  7. Transfer cooked crab cakes to a paper towel lined plate. Serve hot with mixed green and lemon wedges.

Enjoy!

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