Vegan Crab Cakes with Cashew Tartar Sauce
Crab Cake Ingredients:
1 (15-ounce) can garbanzo beans, drained and rinsed — RESERVE the liquid from the can (aquafaba)
1 (14 -ounce) can hearts of palm, drained, rinsed and cut in half
1 (14-ounce) can artichoke hearts, drained and rinsed
4 tablespoons aquafaba (reserved garbanzo bean liquid)
1/4 cup vegan mayonnaise
1 teaspoon vegan worcestershire sauce or low-sodium tamari sauce
1 teaspoon lemon juice
1 teaspoon dijon mustard
2 teaspoons dulse or kelp granules (you can also break up a piece of nori)
1 tablespoon dried parsley
1 -1/2 teaspoons Old Bay Seasoning
1 teaspoon granulated garlic
1/2 teaspoon sea salt, more to taste
1/2 cup green onion, sliced
1 cup panko breadcrumbs plus more for breaded coating
1/4 cup high heat oil (ie. avocado, sunflower, canola)
Tartar Sauce Ingredients
1 cup cashews, soaked and drained
1/2 cup water
1 teaspoon apple cider vinegar
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon agave
1 teaspoon nutritional yeast
1/2 teaspoon Old Bay seasoning
1/2 teaspoon paprika
1/2 teaspoon mustard powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/3 cup pickles, finely diced
Crab Cake Directions
Make sure the garbanzo beans, hearts of palm and artichoke hearts are well dried. Put them in a food processor and pulse just a few times to shred them. You want a crab-like consistency. You can also shred with a fork or your hands. Set aside.
In a large mixing bowl, whisk the aquafaba (the reserved liquid from the beans) well, until it's slightly foamy. Add the vegan mayonnaise, lemon juice, Worcestershire sauce, mustard, dulse granules, dried parsley, Old Bay seasoning, granulated garlic and sea salt. Whisk to combine well.
Stir in the bread crumbs, green onion, and garbanzo, hearts of palm, artichoke mixture. Gently fold to combine. Taste for salt or seasoning, and adjust as needed. Put the mixture in the freezer to help bind it for about 20 minutes.
Place enough bread crumbs onto a shallow plate that will coat patties evenly. Take mixture out of freezer. If the mixture seems too wet, add a bit more breadcrumbs till you get a nice consistency. Place about ¼ cup of mixture into your hands to form a ball. Then gently flatten to form it into a patty shape. Coat patty in the bread crumbs on each side. Place aside and continue until the mixture is gone.
Heat a large skillet over medium heat. Add about 2 tablespoons of oil and wait until it gets hot and shimmery before adding the patties. To test to see if pan is hot enough, you can take a little bit of the mixture and drop into the oil. If it sizzles it is ready.
Place about 4-5 patties on your pan at one time, but make sure you don't overcrowd the pan because they won't cook properly. Pan-fry them about 3-4 minutes on each side, or until light golden brown. Try to only flip each patty once. When done, transfer the patties to a paper towel-lined plate to absorb excess oil. Wipe out pan before the uncooked patties are added. Add fresh oil and continue until all patties are complete.
Alternatively, you can bake on a lightly greased cookie sheet at 400 ℉ for 10 minutes each side or until golden or air fry.
Tartar Sauce Directions
Combine all ingredients except the pickles in a high speed blender until smooth. Taste and adjust seasoning. Pour into serving container and stir in pickles. Store in fridge until ready to serve. Will thicken up as it gets cold.
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: approximately 10 cakes