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
1tbspgluten free flour
1-2cupsseasoned gluten free breadcrumbsoptional
Combine flax and water, stir until well mixed, let stand for 10 minutes until thickened.
In a medium sauté pan melt vegan butter over medium-low heat. To sauté pan add red onion, red pepper, and garlic cook until onions are translucent, 5 minutes.
Carefully toast nori paper over a small gas flame then grind in coffee grinder or hand grinder. If preferred and much easier replace nori with Braggs Sea Kelp Delight Seasoning.
Add hearts of palm to the food processor, pulse until it reaches a "crab" consistency.
Transfer hearts of palm to a large bowl. Add in flax "egg", cooked ingredients and all dry ingredients. Stir together until well blended.
Spray mini muffin tin with non-stick spray.
Taking small, palm size, hearts of palm mixture, roll and lightly flatten to look like a small "crab" cake, dip into breadcrumbs and place into muffin tin. Repeat.
Refrigerate for 1 hour or up to 24 hours.
Preheat oven to 350 degrees. Cook 35-40 minutes or until browned.
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.