Love fish but can’t enjoy it due to a dietary restriction? Maybe just looking for a unique and tasty recipe to change things up in the kitchen? Give our ATS vegan crab cakes a try!
This week, our instructor, Andrew, fulfilled some of their students’ requests for fish with an ATS approved twist. This recipe utilizes hearts of palm, which come from the inner core of palm trees, as well as an ATS pantry staple–chickpeas! The class also made a delectable and tangy vegan tartar sauce for dipping.
These veggie crab cakes still have a moist and delicate texture, with a hit of sweetness from the hearts of palm. You can experiment with baking these crab cakes in the same way you might bake a veggie burger, but our preferred method is pan frying.
Crab cakes are a perfect treat when relaxing by the sea, and this zesty, zingy treat may be just right for transporting your mental state to that same peacefulness felt at the beach. Our students loved these cakes, and we hope you try them again at home!
Vegan Crab Cakes
- 1 can garbanzo beans
- 2 14 oz cans hearts of palm
- 4 tbsp garbanzo liquid
- 1/4 cup vegan or normal mayo
- 1 tsp worcestershire sauce
- 1 tsp lemon juice
- 1 tsp dijon mustard
- 1/2 cup sliced green onion
- 1 tbsp dried parsley
- 1 1/2 tsp seasonings
- 1/2 tsp sea salt
- 1 cup breadcrumbs
- 1/4 cup olive oil
In a food processor or with a fork, mash the garbanzo beans and hearts of palm together. Do not overblend, just mix until crab like consistency is achieved.
In a large mixing bowl, whisk the bean liquid well until it foams. Add the mayonnaise, lemon juice, worcestershire sauce, mustard, and dry seasonings. Combine well.
Add bread crumbs, green onion, to garbanzo mixture. Fold to combine, and freeze for about 15 minutes if time allows.
Place breadcrumbs onto a shallow plate, and ball up about 1/4 cup of mixture, gently flattening to form a patty. Coat patty in breadcrumbs, until mixture is finished.
Heat 2 tbsps of oil in a large skillet, then add patties to pan. If the patties are sizzling, the pan is hot enough!
Place about 4-5 patties on your pan at one time for about 3-4 min on each side, or until golden brown. Transfer the patties to a paper towel-lined plate to absorb excess oil.
Serve hot with vegan tartar sauce and top with chopped green onions.
Until next time,
Team Allergic to Salad