Vegan Crab Cake Po-Boy
VEGAN CRAB-CAKE PO-BOY
VEGAN CRAB-CAKE PO-BOY
I LOVE THIS SANDWICH!
I LOVE THIS SANDWICH!
I've been looking for a sandwich for some time that would give me the flavors of a New Orleans Style Po-Boy combined with my vegan redneck personality. This one hit the spot. The good news is you can adjust a few ingredients and make it your own without much work at all.
INGREDIENTS:
INGREDIENTS:
BREAD
Semolina with Sesame Seed loaf – 1 pkg
TARTAR SAUCE
1/2 Cup Vegan Mayo
1-2 Tablespoon of Sweet Pickle Relish
1-3 Tablespoon of Lemon Juice
1 Teaspoon Horseradish Mustard (substitute with 1-2 Tsp of fresh graded horseradish root)
VEGAN SLAW
Garlic based hummus (store bought or homemade) – 12oz
Red Bell Pepper – 2/3 Pepper – diced
Yellow Bell Pepper – 1/2 Pepper – diced
Green Bell Pepper – 1/2 Pepper – diced
Sweet Onion – 1/8 cup – chopped
Pickles – 4 – chopped large pieces
2 Cups Spinach – Chopped
Zuchinni Squash - 1 - Chopped
Lime Juice – 6tbs
Minced Garlic – 2.5tbs
Low Sodium Slap ‘ya Mama – 1tbs
fresh cilantro – 1/2 to 1 cup – chopped
Baby Carrots – 26 (or 5 whole)
Add Pickle-Juice – as needed to taste
VEGAN CRAB-CAKES
1- 15oz can of chickpeas, drained and rinsed
1- 15oz can heart of palm drained, rinsed and cut into larger chunks
1- 15oz can of artichoke hearts, drained and rinsed
1 1/2 cups of panko bread crumbs
3/4 cup vegan mayo
1 tsp Dijon or stone ground mustard
2 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
1 heaping tbs Old Bay Seasoning
1 to 2 Tbs sweet pickle relish
Dill to serve/garnish tartar
HOW TO:
BREAD:
I used a Sesame Semolina loaf but you can use Hogie Bread, pita bread or whatever you like.
TARTAR:
Combine the 1/2 cup Mayo, 2 tbs relish, 2tbs lemon juice and the horseradish mustard and mix together. Then refridgerate while making the remainder of the dish. (sometimes I chill it fast in the freezer if in a hurry to make it colder)
FILLER:
First Combine the Garlic based hummus, Red Bell Pepper, Yellow Bell Pepper, Green Bell Pepper, Red Onion, Pickles, Spinach, Zucchini Squash, Lime Juice, Minced Garlic, Low Sodium Slap ‘ya Mama, Chopped cilantro, Baby Carrots, and Pickle-Juice as needed to taste.
(I use the food processor to chop the carrots, spinach, cilantro, onion and squash...but manually chop the peppers because the lose some of their pop with the processor. Then combine in mixing bowl.)
Finally Mix together and add a little salt and pepper as needed and place in resealable container for use later in sandwiches.
CRAB-CAKES:
Place the chickpeas, heart of palm, and artichoke hearts in a food processor and pulse until the mixture is chopped nicely but still has some chunk to it.
Move the mixture to a bowl for mixing and add 1 cup of bread crumbs, 1/4 cup of the vegan mayo, the dijon/stoneground mustard, 1 to 2 tsp of lemon juice, salt, pepper and Old Bay Seasoning.
Mix the mixture together well.
Form into 1 1/2" to 2" balls and place on foil sheet.
Prepare a bowl with the remaining Panko Bread Crumbs adding more if needed.
Press the balls into patties and gently pull off the sheet...gently dipping each side of each patty in the bread crumbs and place on the air fryer basket/sheet.
In batches if needed cook the patties at 350 for 8min and then at 430 for 5min.
MAKING SANDWICH:
Cut Semolina into desired sizes for your sandwich and add the Tartar Sauce to the top side.
Then add a healthy portion of the Vegan Slaw on the bottom side.
Cover the bottom side and slaw with as many crab-cakes as necessary to cover remembering it'll smash up a bit.
Finally put the top piece of bread on. Finally either wrap and refrigerate for warming or cool eating later or to eat on the spot place in a microwave with a wet paper towel for 30sec and then in an air fryer for 4-5min at 430. Likewise a panini press, pan fry or even serving cold is just as good. You pick your favorite.
Note...This is a messy sandwich...that is all.
