This recipe is gluten-free optional, soy-free, nut-free, and leftover-friendly which is great for those with many dietary intolerances. These vegan crab cakes are made with very simple ingredients and easily put together in 35 minutes.
Ingredients
- 1 can chickpeas
- ⅓ cup aquafaba (chickpea can liquid)
- 2 cans hearts of palm drained
- 1½ cups bread crumbs (GF optional) divided
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp Old Bay Seasoning
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp hot sauce
- 1 tbsp vegan mayo
- 1 tbsp olive oil
For garnish
- Fresh parsley
- Lemon wedge
For the vegan aioli
- 1 cup vegan mayo
- 1-2 tbsp hot sauce
Instructions
- Drain the chickpeas, but reserve ⅓ cup of the liquid (aquafaba). Pulse the chickpeas and hearts of palm in a food processor. Do not overblend.
- In a bowl, mix together the aquafaba, 1 cup of the bread crumbs, lemon juice, mustard, Old Bay, salt, garlic powder, hot sauce, and vegan mayo.
- Add the mixture of chickpeas and hearts of palm to the bowl and combine with the other mixture.
- Form into patties about 3 to 4 inches in diameter.
- Add the remaining bread crumbs onto a plate. Roll the patties in the bread crumbs.
- Panfry in the olive oil on medium heat for 4 minutes on each side or until golden brown. (Refresh the olive oil in the pan if necessary.)
- To make the aioli, mix the vegan mayo and hot sauce in a small bowl and serve with the crab cakes. Garnish with the fresh parsley and lemon wedge, and enjoy.