Crab Cakes

30 May, 2023

Description:

My family loves the beach. Seriously, we cannot get enough of it. One food that reminds me of that cool ocean breeze and beach-town air is crab cakes. They're small, easy to make, and delicious to top it all off. Now, when we decided to join the WFPB community, we wanted to see if there was a way we could create delicious plant-based crab cakes. And we did just that. These "crab" cakes are both authentic in taste and delectable. Go and give it a try! Serve it with your favorite summertime drink to provide yourself with the vacation vibe you may want.

Ingredients
- 1 (15 oz) can garbanzo beans/chickpeas, drained and rinsed
- 2 jars hearts of palm (25oz) total
- 1/4 cup salt and oil-free Hummus (make your own, it’s delicious)
- 1 tsp vegan Worcestershire sauce or soy sauce
- Juice of 1 lemon
- 1 tsp Dijon mustard
- 3/4 cup green onion, diced
- 1 Tbsp. kelp granules
- 1 Tbsp. dried parsley
- 1 1/2 tsp Old Bay Seasoning (or any seafood seasoning)
- 1 tsp garlic powder
Instructions

1. In a bowl, break up the garbanzo beans/chickpeas and hearts of palm to make “crab”. You can use a fork or your hands
2. Add the hummus (salt and oil-free), lemon juice, Worcestershire sauce, mustard, green onions, and all the dry seasonings; combine well
3. Place about 1/4 cup (or more) of the mixture into your hands to form a cake. Place the cake on a parchment-lined cookie sheet; if needed, gently flatten more to create the cake
4. Heat oven to 350 convection or 375 for a non-convection oven. Place cookie sheet in preheated oven for 20 to 25 minutes
5. Serve hot with cocktail sauce (fat-free) or vegan tartar sauce (contains fat), a lemon wedge, and top with chopped green onions (optional)
6. Enjoy!