Vegan Crab Cakes
Preparation Time: 30 min
Cooking Time: 8 min
Serves 6-8
INGREDIENTS
- 1 tablespoon Olive Oil, plus more for frying
- 1/2 cup Onion, finely diced
- 1/4 cup Celery, finely diced
- 2 teaspoons Garlic, minced
- 1 (14.8 ounce) jar of Reese® Hearts of Palm, well drained, and roughly chopped
- 1 (14 ounce) can of Reese® Marinated Artichoke Hearts, well drained, and roughly chopped
- 2 teaspoons Old Bay Seasoning
- 1 tablespoon Cornstarch
- 1 teaspoon Nori or Dulse Flakes
- 1/4 cup Vegan Mayo
- 3/4 cup Panko Bread Crumbs
- 1 Lemon, sliced for garnish
DESCRIPTION
Serve to your guests and they’ll be shocked these are vegan! Made with Reese Hearts of Palm and Marinated Artichokes, these crab cakes are crispy on the exterior and moist and flaky on the interior just like the classic version.
DIRECTIONS
1. Heat the oil in a large skillet over medium-high heat. Then add the finely diced onion and celery and cook until softened, about 4 minutes. Add the garlic and cook for another 1 minute. Remove from the heat and set aside to cool.
2. In a large bowl, use a fork to gently combine the drained and chopped Reese® Hearts of Palm, Reese® Marinated Artichoke Hearts, Old Bay seasoning, cornstarch, nori flakes, and vegan mayo.
3. Add the cooled onion mixture and 1/4 cup of the panko breadcrumbs, stir to mix. Use a 1/3 cup measuring spoon or a large ice cream scoop to divide the mixture into 6 to 8 portions and shape into small patties.
4. Place the remaining 1/2 cup panko in a shallow bowl then coat the patties with the bread crumbs, place on a plate then refrigerate for at least 20 minutes.
5. Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked patties to a plate with serving plate and add lemon slices for garnish.
2. In a large bowl, use a fork to gently combine the drained and chopped Reese® Hearts of Palm, Reese® Marinated Artichoke Hearts, Old Bay seasoning, cornstarch, nori flakes, and vegan mayo.
3. Add the cooled onion mixture and 1/4 cup of the panko breadcrumbs, stir to mix. Use a 1/3 cup measuring spoon or a large ice cream scoop to divide the mixture into 6 to 8 portions and shape into small patties.
4. Place the remaining 1/2 cup panko in a shallow bowl then coat the patties with the bread crumbs, place on a plate then refrigerate for at least 20 minutes.
5. Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked patties to a plate with serving plate and add lemon slices for garnish.