Vegan Crabless Cakes

vegan crabless cakes on pewter plate - recipe image

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5 from 1 vote

Course Appetizer, Main Course

Prep Time 45

Cook Time 30

Chill Time 20

Total Time 1 35

Servings cakes

Calories 285kcal

Author Planted and Picked

Ingredients

Vegan Crabless Mixture

1 tbsp minced garlic 15 ml
2 tbsp lemon juice 30 ml
14 oz can hearts of palm 200 g drained
10 oz jar artichoke hearts 215 g drained
14 oz can chickpeas 250 g drained
2 tbsp capers 20 g
¼ cup vegan mayonaise 60 ml
2 tsp dijon mustard 10 ml
1 tbsp vegan worscestershire sauce 15 ml
2 tbsp dulse flakes 30 ml
¼ tsp fine sea salt 3.75 ml
½ tsp celery seed 2.5 ml
¼ tsp freshly ground black pepper 1.25 ml
1 tbsp Old Bay seasoning 15 ml
¼ cup green onion 60 ml
¼ cup roughly chopped fresh dill 60 ml
½ cup regular bread crumbs 180 ml
½ cup arrowroot starch 120 ml
6 tbsp plant-based mylk We find soy mylk works best
1½ tsp apple cider vinegar 7 ml

Breading Mixture

1 cup panko style bread crumbs 240 ml
2 tbsp olive oil 30 ml
1 tsp paprika 5 ml
1 tsp garlic powder 5 ml
1 tsp onion powder 5 ml

Vegan Tartar Sauce

½ cup Vegan Mayonaise 120 ml
2 tbsp Sweet Pickle Relish 30 ml
¾ tsp Dijon mustard 4 ml
1 tbsp finely minced red onion 15 ml
2 tsp fresh lemon juice 15 ml
1 dash fine sea salt
½ tsp vegan Worcestershire sauce 3 ml
1 dash freshly ground pepper

Instructions

Combine minced garlic and lemon juice in a small bowl to allow garlic to mellow
Cut hearts of palm lengthwise into thin strips and cut strips into ½ inch lengths. Place these in a large mixing bowl. Chop artichoke hearts into very small pieces and add these to the mixing bowl. Mash chickpeas and capers with a potato masher or in a food processor so that some peices remain, and add these to the mixing bowl with the hearts of palm and artichoke hearts.
Add all remaining ingredients to the mixing bowl with the exception of the arrowroot starch, plant-based mylk and apple cider vinegar. Stir to combine and form into patties using a one-third measuring cup. Place on a baking sheet and into the freezer for 20 minutes to firm up.
Place the arrowroot starch in a small flat dish. Add the cider vinegar to the plant-based mylk and stir. It will thicken to a buttermilk like consistency. Place this in a second flat dish. Combine all breading ingredients and stir until oil is evenly incorporated and place this in a third flat dish.
Remove patties from the freezer and, using one hand, coat each in arrowroot starch and dip in the 'buttermilk' mixture. Transfer the coated patties to the breadcrumb mixture. Using a spoon with your clean hand, cover the top of the patty with more bread crumbs and press them in gently with the back of the spoon. Using your clean hand, turn the pattie over and press the crumb mixture into the patty until it is evenly coated. Transfer to a parchment line baking sheet.
Bake the crabless cakes for approimately 30 mintues or until golden brown and crispy.
While the crabless cakes are baking, prepare the vegan tartar sauce by mixing all ingredients and placing in the refridgerator to chill.

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