Hunter's Vegan Crab Cakes Recipe
Updated: Nov 9, 2020
The Best Recipe for Meatless Crab Cakes
The Best Appetizer Seasoning for Meatless Meals!
Difficulty Level: Intermediate
This is a spectacular vegan recipe that your family and friends will love, including meat eaters. This delicious crabless Crab Cake will make you the talk of the town for holiday events, parties and co-worker shindigs.
Prep time: 20 minutes
Cook time: 8 - 10 minutes
Total time: 30 minutes
For the Crabless Crab Cakes:
1 can of Chickpeas drained, then patted dry in a tea towel, about 2 C
1 can of Artichokes Hearts quartered or halved, drained, squeezed to rid them of their liquid and drained, about 2 C
1/2 C Red Bell Pepper about 1/2 a large pepper, cut into large chunks
1/2 C Green Bell Pepper about 1/2 a large pepper, cut into large chunks
1 Green Onion cut into large chunks
1 Stick of Celery cut into large chunks
Fresh Parsley a small handful
2 tablespoons Dijon Mustard
3 tablespoons Mayonnaise I like Vegenaise
1 1/2 C Plain Panko Bread Crumbs divided
1 teaspoon Fine Sea Salt
2 teaspoon Hunter's "Seafood Seasoning"
1/8 teaspoon Cayenne Pepper or a dash or two or Tabasco hot sauce
3 teaspoon Panko
1/2 Lemon juiced
Oil for Pan Frying I like coconut or olive
Serve With: fresh chives or green onion (tops), sauce of choice, lemon or lime wedges.
For Homemade Remoulade (optional):
3/4 C (180g) Mayonnaise
1 1/2 teaspoon Dijon Mustard
1 teaspoon Hunter's "Seafood Seasoning"
1 1/2 tablespoon Capers chopped fine
3 teaspoon Lemon Juice
1/4 teaspoon Vegan Worcestershire Sauce I like Wizards
1 teaspoon Fresh Parsley chopped fine
For the Crabless Cakes:
Make sure the chickpeas are patted dry and the artichokes squeezed of their canned liquid. In the work bowl of a food processor, add the chickpeas and artichokes. Pulse 4-5 times. The mixture should be chunky. Transfer to a large mixing bowl.
In the bowl of the food processor, add the red and green bell peppers, onion, celery, and parsley. Process until minced, stopping to scrape down the bowl a few times. Transfer to the large mixing bowl with the chickpea mixture.
To the chickpea mixture, add the dijon, mayo, 1 C (96g) of panko, salt, old bay, cayenne, chickpea flour and lemon. Mix thoroughly until all the ingredients are evenly distributed. The mixture should hold together when squeezed.
To portion the crabless cakes, use a 1/4 C (70g) scoop or large cookie scoop. Pack the mixture in the scoop, then tap it gently but firmly on the side of the bowl to release the cake. Set the cake on a parchment lined sheet pan
To Pan Fry: Pour a shallow layer of oil in a frying pan. I like a cast iron skillet for the job. Heat the oil until it shimmers. Toss a crumb of panko in the pan. If it sizzles, the oil is ready. Using a spatula, gently slide the crab cakes into the pan, leaving room between the cakes for flipping. Cook on each side for 3-4 minutes or until golden brown and crispy. Adjust the heat as necessary. Transfer to a double layer of paper towel to catch pan drippings
For Homemade Remoulade (optional):
To a medium bowl, whisk the mayo, dijon, capers, lemon, kings food seafood seasoning . Worcestershire and parsley. Store in the refrigerator in a lidded container for up to one week.
Hunter's "Seafood Seasoning" Full Flavor Description
Mouth watering flow of garlic, light sweet crushed red peppers and somewhat fruity paprika paired with a dazzling punch of Atlantic Bay coastal spices. This aroma renders notes of brown sugar, garlic, and a strong herbaceous bouquet.
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