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Crab Cakes
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Brief Description
Vegan version of the classic
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Main Ingredient
Artichokes
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Category: Vegan
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: morethanso
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Posted On: Sep 30, 2020
Number of Servings:
Ingredients:
- 1 cans - Chickpeas drained, dried
- 1 cans - Artichoke Hearts Drained, squeezed of moisture
- 1/2 cups - Red Bell Pepper diced
- 1/2 cups - Green Bell Pepper diced
- 1 whole - Green Onion diced
- 1 sticks - Celery diced
- 2 tablespoons - Dijon mustard
- 3 tablespoons - Mayonnaise
- 1 1/2 cups - Panko
- 1 teaspoons - Sea Salt
- 2 teaspoons - Old Bay
- 1/8 teaspoons - Cayenne Pepper
- 3 tablespoons - Chickpea Flour
- 1 1/2 tablespoons - Lemon Juice
Directions:
1. Make sure the chickpeas are patted dry and the artichokes squeezed of their canned liquid. In the work bowl of a food processor, add the chickpeas and artichokes. Pulse 4-5 times. The mixture should be chunky. Transfer to a large mixing bowl.
2. In the work bowl of the food processor, add the red and green bell peppers, onion, celery, and parsley. Process until minced, stopping to scrape down the bowl a few times. Transfer to the large mixing bowl with the chickpea mixture.
3. To the chickpea mixture, add the dijon, mayo, 1 C (96g) of panko, salt, old bay, cayenne, chickpea flour and lemon. Mix throughly until all the ingredients are evenly distributed. The mixture should hold together when squeezed.
4. To portion the crabless cakes, use a 1/4 C (70g) scoop or large cookie scoop. Pack the mixture in the scoop, then tap it gently but firmly on the side of the bowl to release the cake. Set the cake on a parchment lined sheet pan.
Note! If baking the crabless cakes, there's no need to coat the patties in remaining panko. Skip the following step and see To Bake below.
5. Place the remaining 1/2 C (48) panko bread crumbs into a bowl or plate. Place each cake in the panko to coat on both sides and all around the edges. Transfer back to the sheet pan. Using the palm of your hand, press the crab cake gently into a 1/2" (12mm) patty. At this point the crab cakes can be held in the refrigerator for up to 24 hours, frozen or pan fried.
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