Recipe: Vegan and Gluten-free "Crab" Cakes

Here's a Recipe for Vegan and Gluten-free "Crab Cakes" 

Last week on my Facebook page and over on Instagram I posted this pic of my dinner after making vegan gluten-free "crab cakes" and I had so many people wanting this recipe - so here goes. 

I admit, it has been awhile since I've posted a recipe here and for that I apologize. Life and work get in the way and sometimes you can't find (or make) time for things such as that.

Now I love crab - in any form; crab legs, crab cakes, crab bisque - but I am allergic to shellfish. Not to mention I try now to stick to a plant-based, vegan diet for my overall health to keep inflammation at bay and keep my gut health in check along with many other things. I have found over the course of the last several years since changing my diet (lifestyle) that it has helped tremendously. I have kept my weight in check, inflammation down which is the undercurrent of all disease process - and have been able to keep my immune system at a healthy normal. 

YES! All that can be done through the food that we eat. 

So in my recipe research I came across a few sites of plant-based crab cakes but none that I really ever wanted to try. So, I had the time last week to get in the kitchen and get creative and put my own together adding some from this, some from that along with my own ideas.

The end result was great and no fishy smell or extremely fishy taste. And Terry loved them too (which is an added bonus). Although they could use a little more "crab-like" taste - I would suggest adding a little more dulse or nori to help with that. 

Hope you'll try these and don't skip putting them in the freezer for at least 20 minutes - it helps firm them up prior to searing. 

Enjoy!

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Vegan and Gluten-Free "Crab Cake Recipe

Prep: 15 min   Freezer Time: 20 min   Cook Time: 20 min   
Serves: 4 - 6
Tools: Large Oven-proof Skillet / Baking sheet for freezer

Ingredients:

• 15 oz can chickpeas, rinsed. (reserve the liquid)
• 2 - 14 oz cans hearts of palm (rinsed, drained and cut in half lengthwise)
• 4 tbsp reserved chickpea liquid
• 1 tsp vegan Worcestershire sauce (optional)
• 1 tsp fresh lemon juice
• 1 tsp Dijon mustard
• ½ cup sliced scallions
• 2 tsp dulse flakes 
• 1 tsp parsley (dried or fresh)
• 1 ½ tsp Old Bay Seasoning 
• ½ teaspoon sea salt , more to taste
• 1 tsp garlic powder
• 1/2 - 1 cup gluten-free breadcrumbs (will need to eye this)
• ¼ cup preferred oil for pan-searing (divided)

Instructions:

• Heat oven to 375 degrees.
• In a food processor place your drained chickpeas and hearts of palm. Pulse just a few times to break everything up - not too much you want to keep a crab-like consistency.  You can also do this manually, just use a fork to shred hearts of palm and then run the chickpeas through the food processor till they are nice and smooth. Set aside.
• In a large mixing bowl, whisk the reserved chickpea liquid well until you get a foamy consistency, then add the lemon juice, Worcestershire sauce, mustard, and all the dry seasonings. Whisk to combine well. If it is a little dry, add a little vegan mayo. 
• Next, add the gluten-free bread crumbs, green onion, hearts of palm and chickpea mixture. Gently fold to combine.  Grab a baking sheet and form your patties using about 1/4 cup of mixture into nice patties.
• Place in the freezer for 20 minutes. This helps them stay together prior to searing.
• Heat a large skillet (I used cast iron) over medium to med-low heat (about 2-3 minutes). Add about 2 tablespoons of oil and wait until it gets hot before adding the patties careful not to overcrowd your pan. Cook for about 4 - 5 minutes each side. Only flip once. 
• When all have been seared and you have a nice brown outside - if you can get them all in your skillet - take them to the oven in same skillet to finish for 8-10 minutes or so, depending on how hot your oven is. If you cannot fit them in same pan - use a baking sheet. Keep watching them you don't want them to burn, but you want the inside to cook in the oven.
• Serve hot with vegan tartar sauce, a lemon wedge, parsley and I served mine with a lovely edible flower.

Vegan Tarter Sauce
1 cup Vegan Mayo
1 cup finely chopped dill pickles
1 Tbsp dill (fresh or frozen)
1 Tbsp finely chopped fresh parsley
1 tsp lemon juice
1 tsp Swerve sugar substitute
1 tsp onion powder
1 tsp garlic powder
1/4 tsp freshly ground black pepper

Mix all together. 

I hope you will make these - if you do, tag me in your pics I'd love to see them. Happy cooking!

This post was written by Susan Avello, Personal Chef at ​Lean Bean Chef Personal Chef Services in Dothan Alabama - offering , Personal Chef Services, Meal Planning,  Cooking Classes, Private Dinner Parties and Education on Healthy Eating.