Crabless Cakes

February 28, 2020

Crabless Cakes


Wow! That's all we can say with this one, these were incredible Crab-less Cakes, and they definitely hit the spot. Enjoy these plant-based crab cakes by yourself or with your friends! 

Ingredients:
(1) 14oz can chickpeas/garbanzo beans
(1) 14oz can hearts of palm, chopped into large pieces
(1) 4.5oz can green chilis
(1) handful of fresh parsley
(1) lemon
(1) jalapeño, seeded and minced
(¼) cup vegan mayo or (¼) cup cashew cream for an oil free version (2 cups of cashews)
(1) tbsp Old Bay garlic seasoning
(½) sheet of nori paper/seaweed paper (optional for an ocean flavor)
(1) tsp apple cider vinegar, plum vinegar, or red wine vinegar
(1) tsp dijon mustard
(1) cup oats
(1) flax egg (1tbsp ground flax, 2.5tbsp water)
(2) garlic cloves
Hot sauce (optional)

Crabless Cakes:
1. Add oats and nori/seaweed paper to the food processor and pulse until its is turned to a roughly textured flour, add to a large mixing bowl.

2. Add the chickpeas to the food processor and pulse 7- 8 times. You do not want mush, you want texture. Add to the mixing bowl.

3. Roughly chop the hearts of palm, and pulse in the food processor 3-5 times. Add to the mixing bowl.

4. Add the parsley and jalepeño into a food processor and pulse a couple times until you get a finely chopped mixture. You do not want large chunks. Add to the mixing bowl.

5. Add all other ingredients, squeeze ½ of the lemon over the top and mix well with a spatula.

Oven Baked:
1. Preheat your oven to 350 degrees.

2. Form your mixture into small patties (2.5 to 3 ounces each). The texture should be crab like and should hold together easily. You can add more oat flour if the mixture is too wet.

3. Place the patties on a parchment lined baking sheet.

4. Depending on the wetness of the mixture, bake for 7-10 minutes at 350 degrees.

5. Flip the crabless cakes and bake for another 7-10 minutes.

Cashew Cream (mayo replacement):
1. Blend 1 cup of cashews (soaked 2hrs or over night in distilled water) with ¾ cup of distilled water.

Dipping Sauce:
1. Blend 1 cup of cashews (soaked 2hrs or over night in distilled water) with ¾ cup of distilled water.

2. Add a dash of vinegar, a squeeze of lemon, and 1 tsp of your choice of hot sauce. 3. Blend until smooth.

4. Add salt to taste.

 

Recipe by: @jjorbetter




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