Fast and Flavorful Vegan Crab Cakes

Excerpted from Cravings Made Vegan: 50 Plant-Based Recipes for Your Comfort Food Favorites by Bianca Haun and Sascha Naderer, with permission from Skyhorse Publishing, Inc. Copyright 2018 by Bianca Haun and Sascha Naderer. Photographs by Bianca Haun and Sascha Naderer.

  • Total Time: 30
  • Prep Time: 20
  • Yield: 5 crab cakes

Ingredients

  • ½ cup (100 g) canned artichokes, rinsed and drained
  • 1 cup (170 g) canned chickpeas, rinsed and drained
  • 2 Tablespoons fresh dill plus more to add on top
  • ½ teaspoon salt, divided
  • 1 Tablespoon capers
  • 1 teaspoon lemon juice
  • 1 Tablespoon crushed nori
  • 3 Tablespoons all-purpose flour
  • ½ cup panko flakes
  • 1 pinch of turmeric
  • 1 Tablespoon canola oil
  • vegan mayo*

Directions

  1. Add artichokes, chickpeas, dill, ¼ teaspoon salt, capers, lemon juice, and crushed nori in a food processor and pulse. 
  2. Add all-purpose flour and pulse again.
  3. In a bowl, combine panko flakes, ¼ teaspoon salt, and pinch of turmeric. 
  4. Shape crabcakes and carefully dip all sides in panko flake mixture.
  5. Heat a pan with canola oil and bring to high heat. 
  6. Add crabcakes; cook for 5 minutes on each side or until golden and crispy.
  7. Serve with a dollop of vegan mayo and fresh dill on top. 

 

*VEGAN MAYO

To make a quick vegan mayo:

  1. To a bowl add 1/8 cup (30 ml) unsweetened soy milk, ¼ teaspoon apple cider vinegar, 1/4 teaspoon mustard, 1/8 teaspoon maple syrup, ¼ teaspoon salt, and ½ teaspoon lime juice. 
  2. With an immersion blender, mix 1 minute, then slowly drizzle in 1/3 cup (80 g) canola oil while immersion blender is running.
  3. Blend 3 minutes until mayo is thick and creamy. 
  4. Add more salt, mustard, or lime juice to taste. 
  5. Store in the fridge for up to 3 days. 
  6. Add a splash of water to make the mayo easier to drizzle.

Note

If you enjoy seafood-inspired vegan treats, give these great crabcakes a shot. We’ve added all the typical ingredients for a fishy flavor — nori, dill, lemon juice, and capers — to a hearty base of artichokes and chickpeas. Delicious!

 

About the Chefs

Bianca Haun is the food blogger behind Elephantastic Vegan, where she shares her favorite plant-based recipes and spreads the word about veganism without being too preachy about it. Together with her boyfriend, Sascha, they are a foodie couple that, after adopting a plant-based diet, fell in love with food all over again.

Sascha Naderer is the stew-cooking, breadstick-eating, avocado-craving side of this dynamic vegan duo. To him, cooking is about creativity, spontaneity, and tons of garlic, and he sees decadent vegan food as the perfect way to enjoy great food without having to compromise his ethics. He and Bianca currently reside in Linz, Austria.

 

https://www.elephantasticvegan.com/ 

Cravings Made Vegan available at https://www.skyhorsepublishing.com/9781510739321/cravings-made-vegan/

  • Total Time: 30
  • Prep Time: 20
  • Yield: 5 crab cakes
  • Ingredients:
    • ½ cup (100 g) canned artichokes, rinsed and drained
    • 1 cup (170 g) canned chickpeas, rinsed and drained
    • 2 Tablespoons fresh dill plus more to add on top
    • ½ teaspoon salt, divided
    • 1 Tablespoon capers
    • 1 teaspoon lemon juice
    • 1 Tablespoon crushed nori
    • 3 Tablespoons all-purpose flour
    • ½ cup panko flakes
    • 1 pinch of turmeric
    • 1 Tablespoon canola oil
    • vegan mayo*
  • Directions:
    1. Add artichokes, chickpeas, dill, ¼ teaspoon salt, capers, lemon juice, and crushed nori in a food processor and pulse. 
    2. Add all-purpose flour and pulse again.
    3. In a bowl, combine panko flakes, ¼ teaspoon salt, and pinch of turmeric. 
    4. Shape crabcakes and carefully dip all sides in panko flake mixture.
    5. Heat a pan with canola oil and bring to high heat. 
    6. Add crabcakes; cook for 5 minutes on each side or until golden and crispy.
    7. Serve with a dollop of vegan mayo and fresh dill on top. 

     

    *VEGAN MAYO

    To make a quick vegan mayo:

    1. To a bowl add 1/8 cup (30 ml) unsweetened soy milk, ¼ teaspoon apple cider vinegar, 1/4 teaspoon mustard, 1/8 teaspoon maple syrup, ¼ teaspoon salt, and ½ teaspoon lime juice. 
    2. With an immersion blender, mix 1 minute, then slowly drizzle in 1/3 cup (80 g) canola oil while immersion blender is running.
    3. Blend 3 minutes until mayo is thick and creamy. 
    4. Add more salt, mustard, or lime juice to taste. 
    5. Store in the fridge for up to 3 days. 
    6. Add a splash of water to make the mayo easier to drizzle.
  • Note:

    If you enjoy seafood-inspired vegan treats, give these great crabcakes a shot. We’ve added all the typical ingredients for a fishy flavor — nori, dill, lemon juice, and capers — to a hearty base of artichokes and chickpeas. Delicious!

     

    About the Chefs

    Bianca Haun is the food blogger behind Elephantastic Vegan, where she shares her favorite plant-based recipes and spreads the word about veganism without being too preachy about it. Together with her boyfriend, Sascha, they are a foodie couple that, after adopting a plant-based diet, fell in love with food all over again.

    Sascha Naderer is the stew-cooking, breadstick-eating, avocado-craving side of this dynamic vegan duo. To him, cooking is about creativity, spontaneity, and tons of garlic, and he sees decadent vegan food as the perfect way to enjoy great food without having to compromise his ethics. He and Bianca currently reside in Linz, Austria.

     

    https://www.elephantasticvegan.com/ 

    Cravings Made Vegan available at https://www.skyhorsepublishing.com/9781510739321/cravings-made-vegan/

  • Credit:

    Excerpted from Cravings Made Vegan: 50 Plant-Based Recipes for Your Comfort Food Favorites by Bianca Haun and Sascha Naderer, with permission from Skyhorse Publishing, Inc. Copyright 2018 by Bianca Haun and Sascha Naderer. Photographs by Bianca Haun and Sascha Naderer.

 

 

 

 

 

 

 

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