Oh My Veggies · by Nicole★ 5.0 (1)
Vegan Crab Cakes
NUTRITION · PER SERVING48M COOK
CAL 18%·PRO 28%
CARBS 46G52% OF CAL
9G FIBER31G OTHER6G TOTAL SUGAR
FAT 13G34% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy pan-fried vegan crab cakes made with hearts of palm, chickpeas, and artichokes. Savory and flavorful, an excellent seafood-free appetizer.
starteramericanbeans⚙️ food processor🍳 skilletdairy freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 15 Ounces Canned Heart of Palm
- 15 Ounces Canned Artichoke Hearts
- 15 Ounces Garbanzo Beans
- 2 Cups Italian Style Breadcrumbs
- ¼ Cup Vegan Mayonnaise
- ¼ Cup Olive Oil
- 1 Tablespoon Dried Parsley
- 2 Teaspoons Garlic Powder
- 1 ½ Teaspoons Cajun Seasoning
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Lemon Juice
- 1 Teaspoon Salt
At a glance
PER SERVING · TIME 48M
CAL 18%·PRO 28%
CARBS 46G52% OF CAL
9G FIBER31G OTHER6G TOTAL SUGAR
FAT 13G34% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 8m
- Sodium
- 1072mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 486mg
- Calcium
- 110mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1072MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.