Vegan Crab Cakes
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Nora Cooks · by Nora★ 4.9 (35)

Vegan Crab Cakes

NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 12%
CARBS 23G29% OF CAL
5G FIBER0G ADDED0G INTRINSIC13G OTHER5G TOTAL SUGAR
FAT 24G66% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Flaky patties made from hearts of palm and chickpeas, mimicking crab cakes. Cooked quickly in a skillet or air fryer and served with lemon aioli.

starteramericantofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 15 ounce can chickpeas, drained and rinsed
  • 15 ounce can hearts of palm, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 large red bell pepper, seeded and finely diced
  • 1/2 medium sweet onion, finely diced
  • 3 tablespoons vegan mayo (I use Follow Your Heart brand)
  • 1 teaspoon dijon mustard
  • 1 tablespoon Old Bay Seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3/4 cup panko breadcrumbs (check ingredients to ensure vegan)
  • 1/4 cup fresh chopped dill or parsley
  • vegetable oil, for frying
  • 1/2 cup vegan mayo
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon sweet pickle relish
  • salt + pepper, to taste
PREP
20M
SODIUM
864MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.