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Mini Vegan 'Crab' Cakes with a light Arugula Salad


As we get prepared for Hurricane Dorian to slam into SouthEast Florida, I've decided to share with you my vegan mini crab cake recipe. This is a great appetizer to serve for a dinner party, or eat it as a main dish. You can always add to it, and change things around. But, this is one recipe you do NOT want to miss out on.

For the Arugula Salad, I just took fresh arugula tossed it around some olive oil, lemon juice, a pinch of cumin and s&p to taste.

The 'tarter' sauce I combined veganaisse or you could use regular mayo with fresh chopped up basil, s&p, lemon juice, lemon zest, a little bit of chili flakes (optional). Easy, right?

I sure think so, and you can dress this meal up or down however you like.


Mouth-watering and definitely one to impress, here's the mini vegan 'crab' cake recipe I used. Again, I didn't come up with this recipe....I am NOT a chef, but I felt everyone could give this one a try at home. The salad and tartar sauce is my own creation, but not the vegan crab cakes.

The recipe comes from Tasty.

Ingredients

for 6 servings

15 oz chickpeas, drained and rinsed,

1 can 15 oz hearts of palm, drained, rinsed and cut into large chunks,

1 can15 oz artichoke heart, drained and rinsed

1 ½ cups panko breadcrumbs, divided

¾ cup vegan mayonnaise, divided (use the remaining portion for the tarter sauce)

1 teaspoon dijon mustard

1 teaspoons lemon juice.

¼ teaspoon salt

¼ teaspoon pepper

1 tablespoon old bay seasoning

oil, for frying


Preparation

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.

Enjoy.



I hope you enjoy this one as much as I did. Let me know if you make them or want to make them in the comments. Thank you for reading.

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