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Vegan Crab Cakes with Remoulade

Vegan Crab Cakes With Remoulade

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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.

  • Author: Ruthie Landelius
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: stovetop