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“Coronavirus or crab cakes?” I sat and stared at my computer screen for over an hour, trying to decide on whether I should write about something helpful regarding the pandemic. As a vegan food blogger, what sort of dick would I be if I didn’t share something wonderfully handy for you to use during this crazy time? My fellow food blogging badass, Gen at WithExtraVeg, has come up with a handy vegan pantry shopping list. Please check out and follow her blog. She has loads of great plant-based recipes for families to add to their meal rotation. As for me and my contribution to calming us all during the uproar, I give you Vegan Crab Cakes with Remoulade. You’re welcome.
Oh, the uproar!!
Where I live, yes, there is quite a stir happening, especially at the grocery stores. I grabbed just what I needed this past weekend. But today, I went back for a field trip into the 7th layer of hell with my kiddos. Although I was putting them in a direct line of fire, I wanted them to witness the craziness that was happening. They couldn’t believe the empty shelves where pasta, canned goods, and bread once lived. Amidst each aisle crowded with eager shoppers, we zig-zagged our way to the things we needed most.
After we got to our car, the kids sighed and quietly said, “damn, mom.” Should I have subjected them to such a risky atmosphere? I probably should not have. However, I am glad I did. They needed a humble little pie to go along with the cola they take for granted. Call me crazy, but this is how I learned painful truths as a child, and I survived. We had a long talk about everything and then came home to cook our evening dinner.
Vegan Crab Cakes with Remoulade, FTW!
Some people wonder why vegans want to eat things that taste like the meat they are choosing not to eat. It’s a great question. Here are my answers.
- none of your damn business. I’m kidding. I have always wanted to say that to someone. Moving on.
- I want to embrace and honor dishes from my childhood. Nostalgia is such a powerful thing. For instance, when I smell grilling charcoal, I don’t think, “Dude, I miss eating dead cow,” I miss the community of having a backyard BBQ with friends.
- I am grateful for the options I call “transition foods.” For someone who is making the change to a vegan way of eating, going cold turkey (pardon the pun) isn’t always the best way. Beyond Meat and Impossible Burgers are available to help people enjoy that same burger taste without harming animals.
- Protein is a macronutrient, not necessarily just meat. When I order a salad, the waiter asks if I want to add a protein to my order. The question is pretty silly when you think about it. My salad (if it’s a bomb-ass mixture) contains spinach, broccoli, beans, avocado, nuts, and other vegetables. All of these ingredients combined equal the same if not more protein than if I add an animal protein. How weird would it be if the waiter asked the same question about other macronutrients? “Would you like to add any carbs to that pasta?” “Would you like to add any fat to that power bowl?” ” Are you picking up what I’m putting down?
- It’s convenient! When I’m traveling and forget to pack snacks, I am so glad some fast-food chains are offering alternative meat options.
Now, let’s cook!
So, without further ado, I give you my Vegan Crab Cakes with Remoulade recipe to try. They are crispy, crunchy, tangy, and zippy! I especially want non-vegans to give it a go! Let me know what you think!
Happy cooking and be safe out there, kids!
Ruthie
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Vegan Crab Cakes With Remoulade
I love love LOVE these little gems! They are perfect for dinner or as a small bite for appetizers. The remoulade is oh so lemon-y and will hook you from the get-go.
- Total Time: 30 minutes
- Yield: 8-10 crab cakes
Ingredients
For Crab Cakes
1-15 oz can garbanzo beans, drained, rinsed, and lightly dried
1-14 oz can hearts of palm, drained and chopped into smaller pieces
1-14 oz can artichoke hearts, drained and liquid squeezed from each heart
1/4 cup green onions, green parts only, roughly chopped
1/2 red bell pepper, de-seeded and roughly chopped
1 Tbsp Vegenaise
1 tsp each of dijon mustard and lemon juice
1/2 tsp Tobasco sauce
1 tsp kosher salt
2 tsp Old Bay Seasoning
2 cups panko or home-made bread crumbs
light oil for frying
For Remoulade
1/4 cup Tofutti Sour Cream
1/4 cup Vegenaise
3 tsp lemon juice
2 tsp vegan Worcestershire (I use Lord Sandy’s brand)
1/2 tsp Tobasco sauce
Two garlic cloves, finely chopped
1/2 tsp kosher salt
1/8 tsp black pepper
fresh cilantro for garnish, chopped
Instructions
For Crab Cakes
Pulse beans, hearts of palm, and artichokes separately in a food processor until lightly broken up into small pieces and shreds. Using a rubber spatula, scrape each into a large mixing bowl. Then, repeat the process with the green onion, scraping sides if necessary. Be careful not to over-process. Add the mixture into the bowl.
Add Vegenaise, mustard, lemon juice, salt, Tobasco sauce, Old Bay, and 1 cup of the panko to the mixture. Using your hands, mash ingredients together to combine. If you can form a firm cake with the mixture, you have made the consistency perfect. If it’s too mushy, add a bit more panko. Then, set aside to let the seasonings develop into the mixture.
Heat a large non-stick skillet over medium-high heat.
Pour the remaining panko or home-made bread crumbs into a deep dish. Using your hands, form each crab cake and roll it into the panko. Add 2-4 tbsp of the oil to the pan and press four crab cakes into the skillet to fry for 2-3 minutes on each side or until golden brown. Remove the cakes from pan and let rest on top of a plate lined with paper towels. Repeat process with the remaining crab cakes.
For Remoulade
Whisk the sour cream, Vegenaise, lemon juice, Worcestershire, Tobasco, garlic, salt, and black pepper in a small bowl. Using a spatula, carefully transfer three crab cakes onto a plate, drizzle with remoulade and garnish with chopped cilantro.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: stovetop
