Searching for a delectable and plant-based alternative to traditional crab cakes? Look no further! This article will guide you through a flavorful and innovative recipe for vegan crab cakes, inspired by the culinary expertise of Tasty. Say goodbye to the limitations of seafood and embrace a delicious, cruelty-free dish that's packed with umami flavors and textures. Let's dive into the world of vegan crab cakes and discover the perfect balance of ingredients that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
VEGAN CRAB CAKES
If you used to like fish and crab cakes, you will love these vegan crab cakes with chickpeas and artichokes. They're super delicious, packed with flavor, and very easy to make.
Provided by Sina
Categories Entrée
Time 20m
Number Of Ingredients 14
Steps:
- In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
- Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture. Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper.
- Form eight vegan crab cakes.
- Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're lightly browned.
- I served them on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I whisked together vegan mayonnaise with chopped dill, fresh lemon juice and seasoned it with salt and pepper.
Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 579 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
VEGAN CRAB CAKES RECIPE BY TASTY
Here's what you need: chickpeas, hearts of palm, artichoke heart, panko breadcrumbs, vegan mayonnaise, dijon mustard, lemon juice, salt, pepper, old bay seasoning, oil, sweet pickle relish, fresh dill
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
- Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
- Form the mixture into 6 1-inch (2 cm) thick patties.
- Dip each patty in remaining bread crumbs.
- Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
- Transfer to paper towel-lined plate to absorb excess oil.
- For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
- Top the patties with tartar sauce, dill, and lemon juice.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 43 grams, Fat 31 grams, Fiber 11 grams, Protein 12 grams, Sugar 5 grams
CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- Add the crabmeat, season with salt and pepper and stir to combine.
- Add the breadcrumbs and mix just to combine.
- Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- Coat the cakes lightly with flour, and shake off any excess.
- In a large skillet set over medium heat, melt the butter.
- Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- Serve warm with tartar sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
Tips:
- Properly Season the Crab Cakes: Use a combination of Old Bay seasoning, paprika, garlic powder, onion powder, salt, and pepper to give the crab cakes a savory and authentic crab-like flavor.
- Use Fresh Herbs: Incorporate fresh herbs like parsley, cilantro, or dill to add a bright and aromatic flavor to the crab cakes.
- Don't Overmix the Mixture: Overmixing the crab cake mixture can result in tough and dense crab cakes. Mix the ingredients just until they are combined.
- Use a Gentle Touch: Be gentle when forming the crab cakes to prevent them from breaking apart. Use a light touch and shape them loosely.
- Shallow Fry the Crab Cakes: Pan-frying the crab cakes in a shallow layer of oil helps them cook evenly and develop a crispy golden crust while keeping the inside moist and tender.
Conclusion:
These vegan crab cakes are a delicious and satisfying plant-based alternative to traditional crab cakes. Made with a combination of hearts of palm, chickpeas, and flavorful seasonings, these crab cakes offer a unique texture and taste that will appeal to vegans, vegetarians, and seafood lovers alike. Serve them with a tartar sauce or remoulade for an authentic seafood experience. Enjoy these vegan crab cakes as a guilt-free indulgence, knowing that you are making a healthy and compassionate choice while savoring a delicious and satisfying meal.
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