Did you know it is possible to make “crab” cakes without using crab? In this episode of Gluten Free Tasty, host Jenne shows you how it is done!
Did you know it is possible to make crab cakes without using crab? These crab-less cakes are just as tasty and 100% vegan! These cakes are crunchy on the outside and moist on the inside, they make a great side dish, appetizer or a quick on the go snack.
In this episode of Gluten Free Tasty, host Jenne shows you how it is done using chickpeas and heart of palms. This is a great recipe for those who cannot eat shellfish, as well as those looking for a tasty way to incorporate for vegetables in your diet. Feel free to experiment with new and different ingredients and share your updated recipes with us here at HealthiNation!
- 1 can chickpeas
- 1 can hearts of palm
- ¾ cup corn (fresh or frozen)
- 1 jalapeño, minced
- ¼ cup Vegenaise (vegan mayonnaise)
- 2 tablespoon Old Bay seasoning
- 1 teaspoon umeboshi
- 1 teaspoon mustard
- 1 cup panko (gluten-free panko is fine) + ½ cup for coating
InstructionsPlace the chickpeas, hearts of palm and corn into a food processor and pulse to combine and mash. Don‚Äôt 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 ‚Äúcrab‚Äù mixture into small patties‚Äìmaking 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
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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[SOUND] Hi, you're watching Gluten-Free
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I'm Janae Clayborn, and today, we are
gonna be making some crab cakes.
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But here's the kicker, there is no crab in
these crab cakes.
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We're gonna be using hearts of palm and
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These are a great alternative for anyone
who can't eat shellfish.
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I've got my chickpeas [SOUND] and some
hearts of palm.
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Have you've used hearts of palm before?
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These are amazing.
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They come in a little jar.
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And they have this very interesting
texture that is a lot like crab meat.
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You can see how similar.
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But I'm not gonna pull them all apart.
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I'm gonna cut them into little pieces and
toss them into my food processor.
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The other ingredients we're going to add,
some jalapeno pepper.
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I'm only going to top with half of this,
because we don't want it to be too spicy.
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I'm going to remove the the seeds and just
dice these up.
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And they go right in there, as well.
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And then the last thing we're going to add
to that is our corn.
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So let me show you how I like to cut corn.
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Remove your husk.
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And then with my sharp knife, cut away the
kernels, so now I have a flat surface.
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And I can cut around from there.
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As you cut around the corn, you can just
toss it in the food processor.
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This side comes off, another flat surface.
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This side comes off.
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And our fourth.
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So we toss all this into the food
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You don't want to overprocess your crab
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We want it to retain a lot of the texture,
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be careful and just pulse, pulse, pulse
instead of just blending it.
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[NOISE] Here I have Old Bay spice.
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This is what's really gonna take these
crab cakes to the next level and
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make them taste like crab, crab cakes.
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So just toss that in.
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We also have some umeboshi plum.
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It's got a very briny flavor, which we
appreciate when we're having seafood.
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And then a little bit of mustard, just
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Last but not least, this is vegan
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It tastes exactly the same.
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And that's gonna add that texture that we
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the creaminess that's often in crab cakes.
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So let's put the lid back on and pulse it
just a few times.
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[NOISE] I think that's perfect, so
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let's transfer this to our big bowl, and
then we can form our patty.
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It looks really good.
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So here I have my gluten-free panko bread
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These are going to help hold our crab
cakes together, and
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we're also going to use them as the outer
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So I'm going to pour about half of these
in to the bowl.
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And the other half, I'll place in this
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Because that's what we're going to use to
coat the outside of the crab cakes.
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You combine it a little.
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So I already heated my skillet.
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I'm just going to add a little bit of oil
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These aren't going to be deep fried.
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They are just going to be,
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you know, lightly pan fried and crispy on
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So a little bit of oil will go a long way.
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Just scoop a bit of your mixture into the
palm of your hands and
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form it into a little patty.
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I give it a little toss like this, and
then flatten it between my hands.
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And so here are bread crumbs.
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Again, these are the gluten-free ones.
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And I'm just gonna sprinkle them on top.
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And on the bottom.
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And then you can just drop that right in
your hot pan.
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So let's repeat that with the remaining
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In the palm of your hand, and then coat it
with your bread crumbs.
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They're healthy, they're filling, full of
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fiber, and they're super, super delicious.
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There you go.
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So we're just gonna give it about four,
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five minutes to cook on each side.
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So these look amazing!
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You can see how perfectly brown they are
on the outside.
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They're nice and hot and crispy and moist
on the inside.
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Our last one.
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There you go.
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I'm gonna give them a taste to make sure
they're amazing, which I know they are.
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Like I said, crispy on the outside, moist
on the inside, and so much flavor.
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So thanks again for watching Gluten Free
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I am Janae.
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Now it is your turn to go and
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have yourself a little gluten-free crab
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See you next time.
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