Plant-Based Crab Cakes

PLANT-BASED CRAB-CAKES (PB)

These are better than they should be

Crab-Cakes have been one of my favorites since my wife and I did a cooking class together for an anniversary and made them before we changed our WOE.  So this was a great find and trial recipe for me.

INGREDIENTS:

TARTAR SAUCE
1/2 Cup Vegan Mayo
1-2 Tablespoon of Sweet Pickle Relish
1-3 Tablespoon of Lemon Juice
1 to 2 Teaspoon (to taste) Horseradish Mustard (substitute with 1-2 Tsp of fresh graded horseradish root)
1 to 2 Tbs sweet pickle relish
Dill to serve/garnish tartar

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

HOW TO:

TARTAR: 
Combine the 1/2 cup Mayo, 2 tbs relish, 2tbs lemon juice and the horseradish mustard and mix together.  Then refrigerate while making the remainder of the dish. (sometimes I chill it fast in the freezer if in a hurry to make it colder) 

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.

(to reheat in air-fryer go at 7-8min at 400 degrees) 
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