Description
Vegan Crab Cakes look like the real thing and tastes even better. Made with hearts of palm and artichokes for incredible flavor and texture!
Ingredients
Units
Scale
- 8 oz hearts of palm, drained
- 8 oz marinated artichokes, drained
- 1/4 cup minced shallots
- 1/4 cup minced celery
- 2 teaspoons agave
- 2 tablespoons oat flour or all purpose flour
- 1 1/2 teaspoons Old Bay seasoning
- 1/2 cup panko bread crumbs, gluten free if needed
- Vegan Tartar Sauce and lemon wedges for serving
Instructions
Preheat the oven to 425 degrees and line a sheet pan with parchment paper.
Add the hearts of palm and artichoke hearts to a food processor and pulse until chopped into little flecks, similar to crab meat. Place in a large bowl with the shallot, celery, agave, flour, Old Bay and stir.
Using a ¼ cup measure, form the mixture into patties. It will be loose and that’s okay. Coat each patty in panko and place on the prepared sheet pan. Spray with oil. Bake for 25 minutes, flip and bake for another 15-20 minutes until golden brown. Serve with tartar sauce, lemon wedges, and enjoy!
Nutrition
- Serving Size: 2 crab cakes, no sauce
- Calories: 101
- Sugar: 3g
- Sodium: 494mg
- Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg