Southern Comfort Series: Vegan Crab Cakes


Before turning vegan, seafood was one of my favorite foods. With these crabcake recipes, artichokes and hearts of palm provide a crab - like texture,  and kelp powder adds a hint of “seafood” flavor. We have two different recipes, both have similar tastes and texture so take your pick!


Prefect in a sandwich, or as a main dish. These are non-vegan approved!


Hearts of Palm Vegan Crab Cakes

Cook Time: 30 Mins

Cost: Less than $10

Servings: 6 cakes


Ingredients*

1 can of hearts of palm, drained (14oz) $4

½ can Garbanzo beans, drained $0.70 per can

2.5 TSP minced celery $0.25 per $1 bunch

1 tsp pepper <$1/AP

2 tsp of ground kombu (about one sheet) $0.50 per $6 package

2 tsp celery seed <$1/AP

1.5 TSP chopped green onion $0.50 per $1.50 bunch

1 tsp of seasoned salt <$1/AP

3 TSP vegan mayo <$1/AP

1 tsp stone ground mustard <$1/AP

2 tsp lemon juice $0.25 ($0.50/lemon)

1 tsp tamari or soy sauce <$1/AP

1 clove of garlic $0.15 ($1/bulb)

1 TSP fresh minced parsley <$1/AP

2 TSP of vegetable oil <$1/AP

1 cup of seasoned bread crumbs (salt and pepper) $1


Directions

  1. In a food processor place heart of palm and garbanzo beans. Pulse to a rough texture. 

  2. Add minced celery, garlic, pepper, kombu, celery seeds, green onion, mayo, mustard, tamari, and lemon juice. 

  3. Blend until it is mixed for about 30 seconds. Do not over mix, you want to keep a rough texture

  4. Fold in parsley, and form into cakes.

  5. Place cake into seasoned bread crumbs and coat each side.

  6. Place cakes into freezer for at least 15 minutes. This will help the cakes stay together.

  7. Heat vegetable oil in a nonstick pan.

  8. Pan fry the cakes on each side for about 2-3 minutes until golden brown.

  9. Remove from heat.

  10. Serve with your favorite sides or as a sandwich!




Artichoke Vegan Crab Cakes

Cook Time: 30 Mins

Cost: Less than $10

Servings: 6 cakes


Ingredients*

1 can of artichoke quarters, drained (13.75oz)  $4

½ can of garbanzo beans, drained $0.70 per can

2 Tbs minced celery $0.25 per $1 bunch

1 tsp of pepper <$1/AP

1 tsp ground kombu (about one sheet) $0.50 per $6 package

1 tsp celery seed <$1/AP

1 Tbs Green onion

1 tsp of seasoned salt <$1/AP

3 Tbs vegan mayo <$1/AP

1.5 tsp stone ground mustard <$1/AP

1 tsp lemon juice $0.25 ($0.50/lemon)

1 Tbs fresh ground parsley <$1/AP

½ teaspoon of tamari or soy sauce <$1/AP

1 clove of garlic $0.15 ($1/bulb)

1 T of flour <$1/AP


Directions

  1. In a food processor place heart of palm and garbanzo beans. Pulse to a rough texture. 

  2. Add minced celery, garlic, pepper, kombu, celery seeds, green onion, mayo, mustard, tamari, and lemon juice. 

  3. Blend until it is mixed for about 30 seconds. Do not over mix, you want to keep a rough texture

  4. Fold in parsley, and form into cakes. Place cakes into freezer for at least 15 minutes. This will help the cakes stay together.

  5. Heat vegetable oil in a nonstick pan.Pan fry the cakes on each side for about 2-3 minutes until golden brown.

  6. Remove from heat.

  7. Serve with your favorite sides or as a sandwich!

*Prices are estimates, they will vary per location. 

AP= Already in pantry. These options are typically already in your pantry