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Vegan Crab Cakes with Remoulade Sauce


  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 3 to 4 crab cakes 1x

Ingredients

Scale

Crab Cake:

  • 1 14oz can artichokes in water, drained, finely chopped
  • 1 cup chickpeas, drained, rinsed
  • 1 large shallot, finely chopped
  • 1/2 cup finely chopped celery
  • 1 tbsp horseradish, drained
  • 1 tbsp lemon juice
  • 3/4 cup chickpea flour or oat flour
  • 1 tsp old bay seasoning
  • 3 tbsp fresh dill, chopped
  • 3 tbsp fresh parsley, chopped
  • 3/4 cup panko
  • 2 tbsp vegan mayo
  • 2 tbsp dijon mustard
  • 2 tsp vegan Worcestershire
  • Salt + Pepper as needed
  • Oil as needed

Sauce:

  • 1/3 cup vegan mayo
  • 1/3 cup dijon
  • 2 tbsp capers
  • 23 tbsp fresh dill
  • 1 tbsp lemon juice
  • 1 tbsp relish
  • 1/2 tsp Old Bay
  • 1 tsp vegan Worcestershire
  • 1 tbsp minced celery

Instructions

  1. Finely chop the artichokes, celery, and shallot. In a large mixing bowl combine the remaining crab cake ingredients. Form patties.
  2. Coat a pan with olive oil. Cook the crab cakes over low/medium heat.
  3. Cook for 3/5 minutes until crispy and golden brown.
  4. Remove the cakes from the pan and place onto a plate covered with a paper towel to absorb any excess oil. Serve immediately with remoulade sauce.
  5. Sauce: In a small mixing bowl stir together all the ingredients until well combined. Refrigerate until ready to serve the crab cakes. To plate garnish with the sauce and dill if desired.
  • Category: Crab Cake
  • Cuisine: Lunch/Dinner

Nutrition

  • Serving Size: 1
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