Crabless Crab Cakes
One of the things I did like to eat before going vegan was crab-cakes, especially in one of the nicest restaurants along the Oregon coast. I guess what I mostly miss is the texture, the crunch and the flavors around it such as the pickles / Mayo combination. I recreated these wonderful patties, that turned out to be a hit at our house. My kids and husband loved it so much!!! they couldn't figure out what's in it... Who would believe that hearts of palm, seaweeds and garbanzo beans can do that?
more than a magic to me😎
here is the recipe: 12 crab cakes
2 cups garbanzo beans, soaked overnight, cooked and drained (about 1 cup dried garbanzo beans before soaking and cooking)
1 jar hearts of palm, 14.5 oz / 410 g , drained
1/2 teaspoon garlic powder
3 green onions, chopped
1 tablespoon mustard
3 tablespoons vegan mayo
juice of 1/2 lemon
1 teaspoon old bay seasoning
roasted seaweeds snack, 0.17 oz / 5 g
1 tablespoon olive oil
1 cup bread crumbs
olive oil spray
heat oven to 375 F.
line a baking sheet with a parchment paper.
prepare a bowl with the bread crumbs.
in a food processor add all the ingredients, pulse a few times until combined but not mushy, you want to keep some texture. Take an ice cream scoop and create an evenly sized patties, flattened them with wet hands and dip into the bread crumbs, then lay on the baking sheet. Spray with olive oil and bake in the oven for about 30 minutes, until golden brown.
Slice of roasted eggplant, arugula, crab cake, vegan Mayo and pickles mixture, mini sweet red pepper.