Crabless Cakes

The oceans flavour, without the fish!

Crabless cakes are a plant-based take on the classic crab cake, made with hearts of palm and chickpeas for a flaky, seafood like texture. Crispy on the outside, tender inside, and perfect for sandwiches, salads, or as a main dish.

Difficulty: Medium

Cook time: 10 minutes

Servings: 4 people, 8 cakes

Ingredients:

  • 1 can (14 oz) hearts of palm, drained and shredded

  • 1 can (15 oz) chickpeas, drained and mashed

  • 1/2 cup panko breadcrumbs (or gluten-free alternative)

  • 2 tbsp vegan mayo

  • 1 tbsp Dijon mustard

  • 1 tbsp lemon juice

  • 1 tbsp flaxseed meal + 2 tbsp water (egg replacer)

  • 1 tbsp Old Bay seasoning (or to taste)

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp dulse flakes or crumbled nori (for ocean-like flavor)

  • 2 tbsp chopped fresh parsley

  • 2 tbsp finely chopped green onion

  • 1/2 tsp salt (or to taste)

  • 1/2 tsp black pepper

  • 2 tbsp oil (for frying)

Instructions:

In a small bowl, mix flaxseed meal with water and let sit for minutes to thicken.

  • In a large bowl, mash chickpeas with a fork or potato masher until mostly broken down but still chunky.

  • Shred the hearts of palm using your hands or fork to create flaky texture, add to chickpeas

  • Add vegan mayo, dijon mustard, lemon juice, old bay seasoning, garlic powder, onion powder, dusle flakes, parsley, green onion, salt and black pepper

  • Pour ijn flax egg and mix well, gradually add breadcrumbs and stir until mixture holds together when pressed

  • Divide mixture into 8 equal portions and shape into small patties

  • Heat oil in large skillet over medium heat, cook for 4-5 minutes per side until golden brown and crispy.

  • Serve with vegan tartar sauce, lemon wedges, or on a bun as a sandwich.

Kayleigh Slowey