Gluten Free Tasty

Vegan Crab Cakes

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Vegan Crab Cakes Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Calories: 274
Difficulty: Easy

Nutrition Information

Recipe Serves 6
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
274
13.7% Complete
14%
Fat
8g
12.3076923077% Complete
12%
Cholesterol
0mg
0.0% Complete
0%
Sodium
589mg
25.6086956522% Complete
26%
Carbohydrates
43g
33.3333333333% Complete
33%
Fiber
5g
20.0% Complete
20%
Sugar
11g
22.0% Complete
22%
Protein
9g
17.6470588235% Complete
18%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Vegan
Gluten Free
Vegetarian
Dairy Free
Ingredients
  • 1 can chickpeas
  • ¾ cup corn (fresh or frozen)
  • ¼ cup Vegenaise (vegan mayonnaise)
  • 1 teaspoon umeboshi
  • 1 cup panko (gluten-free panko is fine) + ½ cup for coating
  • 1 can hearts of palm
  • 1 jalapeño, minced
  • 2 tablespoon Old Bay seasoning
  • 1 teaspoon mustard
Method
Place the chickpeas, hearts of palm and corn into a food processor and pulse to combine and mash. Don’t over process it though, you still want some texture. Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine. Season with sea salt to taste. Place the remaining ½ cup of panko in a shallow dish. Heat an oil coated skillet. Form the “crab” mixture into small patties–making sure to pack the mixture tightly, and then coat in the panko in the shallow dish. Pan fry for 3 minutes on each side. Do this with the remaining batter. When they are cooked, transfer them to a plate covered with paper towel. Serve with a dollop of vegenaise and fresh greens. Makes 6-8 patties