I never had an affinity for chicken, red meat, pork, etc, but I loved seafood! If you’ve been in the plant based world for a minute I’m sure you quickly realized that it can be hard to replicate fish. There are some faux products on the market that are reminiscent of fish, but I prefer to make everything I can from scratch.
Luckily, chickpeas and artichokes can take on a natural “fishy” type flavor and the make for the perfect faux tuna salad. With that in mind I decided to explore a vegan crab cake concept. I’ve seen a few here and there. Either they were completely deep fried, which I try to avoid or they seemed too dry..
Until the Eat Drink Shrink Crab Cake was born in 2016!
What I love about this recipe is, everything! It packs the same texture and flavor as that of a real crab cake, has the same aesthetic appeal, more nutrient dense, filling, not deep fried, crispy, the sauce can be paired with other recipes, it’s affordable, can be thrown on some buns to create a burger, is perf for bite size patties while entertaining, non vegan approved, and is hands down one of my new recipe obsessions!
If you long for crab cakes, skip the store bought vegan option and opt for these homemade Crab Cakes! You won’t regret it!