Makes about 12 cakes
When we saw this recipe for Vegan “Crab” Cakes from Jenné Claiborne of Sweet Potato Soul, we just knew we needed to share. This recipe is so delicious, it was even featured on “The TODAY Show“!
This week we’re talking everything fried. We’ve got French Fry Toppings, Vegan Mozzarella Sticks, and even Onion Rings.
But Jenné is here to bring some vegetables and a hint of healthiness to our week of fried deliciousness. Between these amazing and veggie-packed “crab” cakes and her Guide to Fake Frying, you can have your fried food and still feel great!
Ingredients
1 can chickpeas
2 cans hearts of palm, chopped into large pieces
1 jalepeño, seeded and minced
1/4 cup vegan mayonnaise (I prefer Just Mayo)
2 Tbsp Old Bay seasoning
1 tsp umeboshi plum vinegar
1 tsp dijon mustard
1 cup panko bread crumbs + 1/2 cup for coating
Red Pepper Aioli
1/2 cup vegan mayonnaise
4 roasted red peppers (from jar, dried off)
1/4 cup fresh dill
1 Tbsp red wine vinegar
1 tsp freshly ground pepper
Garnish
Fresh greens, as needed
Prep
Place a large skillet on the stove top and add about 1/2 inch of oil.
Reserve a large plate covered with paper towels.
Method
Place the chickpeas, chopped hearts of palm and minced jalapeño into a food processor and pulse to combine and mash.
(Don’t over process, you still want some crabby texture.)
Scoop the chickpea mixture into a large bowl and add vegan mayonnaise, Old Bay seasoning, umeboshi plum vinegar, dijon mustard, and panko breadcrumbs.
Stir well to combine.
Place the remaining 1/2 cup of panko in a shallow dish.
Heat the skillet on medium heat.
Form the “crab” mixture into small patties–making sure to pack the mixture tightly.
Coat each pattie in the panko breadcrumbs in the shallow dish.
Pan fry for 3 minutes on each side.
Repeat with the remaining batter.
Usually up to 5 patties fit on the skillet at a time.
When the patties are cooked, transfer them to the plate covered with paper towels.
Red Pepper Aioli
Place vegan mayonnaise, roasted red peppers, fresh dill, red wine vinegar, and freshly ground pepper in a blender.
Blend ingredients until smooth.
Notes + Serving Tips
Serve your “crab” cakes with a dollop of Red Pepper Aioli and fresh greens.
