Vegan Crab Cakes 🦀
3/4 cup vegan mayonnaise
1/2 cup ketchup
3 TBS dijon mustard
1 1/2 TBS fresh dill, finely minced
1 TBS fresh parsley, minced
1 green onion, minced (green parts only)
2 tsp white vinegar
2 TBS olive oli
Canola oil, for frying
2 – 14 oz cans whole hearts of palm, drained
1 green onion, minced (white part included)
1/3 cup red bell pepper, diced
1 shallot, diced
2-3 garlic cloves, minced
1 TBS Old Bay seasoning
1 tsp Slap Ya Mama seasoning (hot), optional
1 1/2 cups panko bread crumbs
1 cup unsweetened, unflavored almond milk
1 cup flour, divided
1.) a bowl, mix all ingredients until they are thoroughly combined
2.) Place in a covered container and set in the refrigerator while you make the crabless cakes
1.) In a saute pan on medium heat, add 2 tablespoons olive oil
2.) Once the oil is hot, add shallot, then add heart of palm mash with fork. Cook for 2 mins.
3.) add onion, bell pepper, garlic and seasonings. Combined mixture and cook for 5 mins.
4.) remove mixture for heat let cool for 15 mins.
5.) With 1/4 cup of the crabless mixture, form the cakes with your hands.
6.) Transfer the cakes to a parchment paper lined tray.
7.) once your cakes are formed put them in the freezer for 20mins.
8.) In a bowl, add flour. In another, add almond milk. In a third bowl, add panko bread crumbs
9.) once 20mins are up begin to bread your cakes.
10.) Place each crabless cake in the flour, then the almond milk, then the panko bread crumbs. Be sure to coat each cake evenly and thoroughly with each coating.
11.) fry in oil for 4-5 mins on each side or until golden brown.
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