LUNCH

Easy Vegan Crab Cakes • It Doesn’t Taste Like Chicken

I gotta admit it, after watching Seaspiracy I’m feeling even more inspired to come up with vegan seafood dishes! Last week I gave you Vegan Lobster, a few weeks earlier was my Jackfruit Salad Sandwich and before that, there was Heart of Palm Calamari, and Tofish and Chips, to name a few! This week, I’m tackling Crab Cakes! Or, I should say Easy Vegan Crab Cakes to be exact 😉

Just 9 ingredients and super-easy to make. These Easy Vegan Crab Cakes can be made in a skillet or a pan but I have also included air-fryer instructions as well as baked options! Oh, and they can be made oil-free! Flaky, tender, and creamy, these Easy Vegan Crab Cakes are next-level good! #itdoesnttastelikechicken #vegancrabcakes

Flaky, tender, and creamy, Easy Vegan Crab Cakes are next-level good! The nori (seaweed) adds slight fishiness to the taste. Just look how moist and delicate they are! A perfect option for an appetizer or a main, these are sure to please the seafood lover in your house, all the while leaving our fishy friends alone!

Oooh baby, you are going to love how amazing these taste! Just 9 ingredients and super easy to make. Vegan Crab Cakes can be pan-fried or I also included air-fryer or oven instructions as well! Oh, and they can be made oil-free! Win win win.

Just 9 ingredients and super-easy to make. These Easy Vegan Crab Cakes can be made in a skillet or a pan but I have also included air-fryer instructions as well as baked options! Oh, and they can be made oil-free! Flaky, tender, and creamy, these Easy Vegan Crab Cakes are next-level good! #itdoesnttastelikechicken #vegancrabcakes

I’ve got so many Vegan Seafood options now – I had to make a new category on my blog dedicated to it! I hope you enjoy these Easy Vegan Crab Cakes as well as my other vegan seafood dishes! I really believe we can do our part to help save the oceans – one meal at a time 🙂

How to make vegan crab cakes:

Pulse all the ingredients together in a food processor.

To a food processor, add chickpeas, artichokes, panko breadcrumbs, chopped nori, vegan mayonnaise, lemon juice, dijon mustard, salt, and pepper. Pulse a few times to mix and break up the chickpeas and artichokes. Don’t over mix, you want there to be texture still.

If the mixture has reached the correct texture but the ingredients aren’t mixed well, use a spoon or spatula to finish mixing.

Form the dough into 6 patties.

Divide the mixture into 6 and use your hands to form 6 patties. Alternatively, you can make more as smaller patties.

Cook the chickpea and artichoke patties in a skillet.

Heat the oil in a large skillet or non-stick frying pan over medium-high heat. When hot add the patties and fry 3 – 5 minutes per side until golden brown.

See the recipe notes for air-fryer or baked methods, both of which can be made oil-free.

Just 9 ingredients and super-easy to make. These Easy Vegan Crab Cakes can be made in a skillet or a pan but I have also included air-fryer instructions as well as baked options! Oh, and they can be made oil-free! Flaky, tender, and creamy, these Easy Vegan Crab Cakes are next-level good! #itdoesnttastelikechicken #vegancrabcakes

These vegan crab cakes go beautifully with my Vegan Tartar Sauce (Page 144 in Fuss-Free Vegan) a squeeze of lemon, and a side serving of salad or cooked greens. Yum!

Bon appetegan!

Sam Turnbull.

Print Recipe

Easy Vegan Crab Cakes

Just 9 ingredients and super-easy to make. Can be made in a skillet or a pan but I have also included air-fryer instructions as well as baked options! Oh, and they can be made oil-free! Flaky, tender, creamy, and next-level good! Adapted from Vegan Huggs and Tasty

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Servings: 6 large vegan crab cakes

Calories: 255kcal

Ingredients

  • 1 can (19 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) artichoke hearts drained and rinsed
  • ¾ cup panko breadcrumbs (gluten-free if preferred)
  • 1 sheet nori, chopped into small flakes
  • ¼ cup vegan mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons light oil, for frying (optional)
  • For garnish: lemon wedges, chopped parsley, chopped dill, and/or vegan tartar sauce (optional)

Instructions

  • To a food processor, add the chickpeas, artichokes, panko bread-crumbs, chopped nori, vegan mayonnaise, lemon juice, dijon mustard, salt, and pepper. Pulse a few times to mix and break up the chickpeas and artichokes. Don’t over mix, you want there to be texture still. If the mixture has reached the correct texture but the ingredients aren’t mixed well, use a spoon or spatula to finish mixing. Divide the mixture into 6 and use your hands to form 6 patties.

  • Heat the oil in a large skillet or non-stick frying pan over medium-high heat. When hot add the patties, and fry 3 – 5 minutes per side until golden brown. Serve hot.

Notes

Air-fryer method (oil-free): Preheat your air-fryer. Lay the patties in the bottom of the air fryer in a single layer, do not overlap. You may need to do them in batches. Air-fry at 380F for about 15 minutes until they are golden brown. 
Baked method (oil-free optional): Preheat your oven to 400F. Lightly grease a large baking pan or line it with parchment paper. Bake for about 20 minutes, flipping halfway through until the vegan crab cakes are golden brown.
Nori: nori is the seaweed you use to make sushi with, it’s what adds a fishy taste. If you prefer you can omit it, but your vegan crab cakes won’t taste very crab-like. It doesn’t get ground up in the food processor well so make sure to chop it into small flakes before adding. I usually use kitchen scissors to do this. 
Make ahead: these vegan crab cakes store well at almost any stage of the process. The prepared mixture, the shaped uncooked patties, or the fully cooked vegan crab cakes can be stored in an air-tight container in the fridge for 4 -5 days or it should freeze well too.

Nutrition

Serving: 1vegan crab cake without oil (recipe makes 6 crab cakes) | Calories: 255kcal | Carbohydrates: 34g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 484mg | Potassium: 285mg | Fiber: 8g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg


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