Best 3 Vegan Crab Cakes Recipe By Tasty Recipes
Indulge in a delightful culinary experience with our exquisite vegan crab cakes, a delectable seafood alternative that caters to both vegans and seafood enthusiasts alike. These delectable patties are crafted with a symphony of savory ingredients, including chickpeas, hearts of palm, and nori sheets, capturing the essence of traditional crab cakes without compromising on taste or texture. Accompanied by three tantalizing dipping sauces: a zesty remoulade, a tangy cocktail sauce, and a creamy tartar sauce, these vegan crab cakes promise an explosion of flavors in every bite. Get ready to embark on a culinary journey that will redefine your perception of plant-based cuisine.
Here are our top 3 tried and tested recipes!
CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- Add the crabmeat, season with salt and pepper and stir to combine.
- Add the breadcrumbs and mix just to combine.
- Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- Coat the cakes lightly with flour, and shake off any excess.
- In a large skillet set over medium heat, melt the butter.
- Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- Serve warm with tartar sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
VEGAN CRAB CAKES
If you used to like fish and crab cakes, you will love these vegan crab cakes with chickpeas and artichokes. They're super delicious, packed with flavor, and very easy to make.
Provided by Sina
Categories Entrée
Time 20m
Number Of Ingredients 14
Steps:
- In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
- Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture. Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper.
- Form eight vegan crab cakes.
- Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're lightly browned.
- I served them on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I whisked together vegan mayonnaise with chopped dill, fresh lemon juice and seasoned it with salt and pepper.
Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 579 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
VEGAN CRAB CAKES RECIPE BY TASTY
Here's what you need: chickpeas, hearts of palm, artichoke heart, panko breadcrumbs, vegan mayonnaise, dijon mustard, lemon juice, salt, pepper, old bay seasoning, oil, sweet pickle relish, fresh dill
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
- Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
- Form the mixture into 6 1-inch (2 cm) thick patties.
- Dip each patty in remaining bread crumbs.
- Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
- Transfer to paper towel-lined plate to absorb excess oil.
- For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
- Top the patties with tartar sauce, dill, and lemon juice.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 43 grams, Fat 31 grams, Fiber 11 grams, Protein 12 grams, Sugar 5 grams
Tips:
- Use firm tofu. Extra-firm or super-firm tofu will hold its shape better than softer tofu, and it will absorb the flavors of the other ingredients more easily.
- Press the tofu well. This will remove excess water and help the tofu to absorb the flavors of the other ingredients.
- Use a food processor to pulse the tofu. This will create a fine crumb that will help the crab cakes to hold together.
- Be gentle when mixing the ingredients. Over-mixing will make the crab cakes tough.
- Chill the crab cakes before cooking. This will help them to hold their shape better.
- Cook the crab cakes over medium heat. This will help them to cook through without burning.
- Serve the crab cakes hot with your favorite dipping sauce.
Conclusion:
These vegan crab cakes are a delicious and healthy alternative to traditional crab cakes. They are made with simple ingredients that are easy to find, and they can be prepared in just 30 minutes. Whether you are a vegan, a vegetarian, or simply looking for a healthier seafood option, these vegan crab cakes are sure to please.
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