Vegan “Crab” Cakes

Vegan “Crab” Cakes Recipe

A wonderful plant-based alternative to traditional crab cakes made with hearts of palm, garbanzo beans, and artichoke hearts, sautéed until crispy brown and served with a homemade tartar sauce. Deliciously satisfying, these “crab” cakes make a great starter or a main course for lunch or dinner.

12
1 (14-ounce) can organic hearts of palm, drained
1 (15.5-ounce) can Natural Grocers® Brand Organic Garbanzo Beans, drained and rinsed
1 (9.9-ounce) jar organic whole artichoke hearts, drained
1 1⁄4 cups vegan mayonnaise, divided
2 teaspoons organic Dijon mustard , divided
2 teaspoons organic lemon juice, divided
1 bunch organic green onions, root and tips trimmed, and thinly sliced
1 1⁄2 cups gluten-free panko style breadcrumbs, divided
2 tablespoons sweet pickle relish
6 tablespoons Natural Grocers Brand Organic Extra Virgin Olive Oil
Natural Grocers Brand Bulk Seasonings
1⁄2 teaspoon Real Salt
1⁄2 teaspoon Organic Ground Black Pepper
1 1⁄2 teaspoons Organic Paprika Ground
2 teaspoons Organic Celery Seed Ground

1. Add hearts of palm to a food processor and pulse 3-4 times to lightly chop. Add the garbanzo beans and artichoke hearts and pulse 7-10 times. Take care to not over process or it will turn to mush; you want the mixture to be chunky. Note: You can manually shred the hearts of palm and artichoke hearts and press the garbanzo beans with a fork (to mash some and leave others whole) if you do not have a food processor.

2. Transfer mixture to a mixing bowl and add 2 tablespoons mayo, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, green onions, and the seasonings; stir until well combined. Add 1 cup breadcrumbs and stir to incorporate.

3. Place a large skillet over medium heat. Once hot, add about 2 tablespoons olive oil (enough to swirl around and coat the pan).

4. Spread the remaining breadcrumbs on a plate. Form the mixture into ½-inch thick patties, lay each patty in the breadcrumbs to coat both sides and place in the hot skillet.

5. Cook each patty 6 minutes, add 1-2 tablespoons more of olive oil after flipping (drizzle around the patties), and sauté for 6 minutes more, until golden brown. Cook in batches, wiping out the pan in between if necessary. Transfer to a serving platter or individual serving plates.

6. While patties cook, make the sauce. In a small bowl, combine the remaining mayo, Dijon mustard, lemon juice, and the pickle relish. Mix well.

7. To serve, top each patty with a dollop of sauce or spoon a little on the serving plates and place patties on top of sauce. Add a sprinkle of fresh dill and a lemon wedge and serve.

 

Wine Pairing

Recommended Wine Style: Sauvignon Blanc 

  • Bonterra Sauvignon Blanc