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.