Vegan Crab Cakes are oh so delicious! Allergy friendly, easy, vegan, gluten free, and healthy. Made with hearts of palm and the flavors of the sea without the crab. These are a must to try. Baked or fried, enjoy!
1tspsushi nori toasted and ground-up orBriggs Sea Kelp Delight Seasoning
Topping
Instructions
Combine flax and water, stir until well mixed, let stand for 10 minutes until thickened.
Place clean and drained hearts of palm into a food processor. Pulse until you get "crab" size pieces.
In a small bowl, whisk together mayo, flax egg, Dijon mustard, soy sauce, capers, and shallots.
In a medium bowl stir together hearts of palm, mayo mixture, parsley, breadcrumbs, garlic powder, Old Bay Seasoning, salt, and pepper to taste.
Form crab mixture into 1/4 cup patties. Place covered cakes in refrigerator for 30 minutes (if time allows)
In a large skillet over medium-high heat, coat the pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side.
Baked Option
Preheat oven to 375 degrees. Cook for 35-40 minutes or until browned.
Top with fresh parsley or chives. Serve with vegan tartar sauce and a lemon wedge.
Notes
The more authentic representing of the "crab" version is to fry. If frying use a large fry pan, add in oil of choice, place cakes in heated oil (careful not to burn yourself they may "spit") brown cakes on each size and place on paper towel to remove excess oil. Enjoy either cooking method.