Hello! Just got back from a family beach vacation in Cape Cod, and I wanted to share these vegan crab cakes I made for my family! Everyone craves seafood by the ocean, so I tried to cook a meal that would be vegan but would also satisfy that seashore craving. The old bay spice is really what sets the crab flavor, and the hearts of palm do their best to take on the texture. You could use a food processor to chop the hearts of palm, but I just chopped with a knife. It was so nice to see the ocean! The Cape is a special place for me and my family, we have so many incredible memories exploring the ocean, sand & spending time together. It was great to see my nephews & little cousins (not so little anymore) carrying on the traditions. These mountains are beautiful, but nothing beats the ocean in the summer… or my adorable nephews… hope you try these, and happy 4th of July!
2 cans of hearts of palm in water (no-sugar added)
1/2 red pepper, diced
1 large celery stalk, diced
2 TBS fresh chives, chopped
1 tsp dijon mustard
2 TBS old bay seasoning
1/3 cup and 1/2 cup, separated, veganaise (vegan mayo)
1/3 cup and 1 cup, separated, unseasoned breadcrumbs
Juice of half a lemon
Salt & Pepper
Start by chopping up all your veggies, and then add all the veggies to a large bowl along with the chives, old bay, dijon, 1/3 cup veganaise and 1/3 cup breadcrumbs. Give the mixture a taste and adjust the old bay if necessary (don’t worry, nothing raw in the mixture!) Mix well.
Now divide the mixture and form into patties. Roll these patties in the remaining 1/2 cup (or more if you need it) of breadcrumbs to cover the patties, then set them aside.
Now heat a fry pan on medium/medium high and melt some vegan butter. Add a few patties at a time, and cook for just a few minutes on each side, until golden brown, crispy, buttery & delicious!
Yum!! Now you can whip up a quick dipping sauce. Mix together the remaining 1/2 cup of veganaise, lemon juice, salt & pepper in a small bowl and that’s it! Super easy. I served the crab cakes with an easy, refreshing lemon basil pasta and a simple spinach salad. Enjoy!