Is crab out of season or unavailable where you live? Well, look no further than these vegetarian crabless crab cakes. Made with beans and veggies that provide a crab-like texture and all the seasonings traditionally found in a crab cake.
1 can (15-ounces) low-sodium garbanzo beans (or chickpeas), drained and rinsed
1 can (14-ounces) artichoke hearts, drained and roughly chopped
1 can (14-ounces) hearts of palm, drained and roughly chopped
Place garbanzo beans and roughly chopped artichokes and hearts of palm in a food processor and pulse until combined. Do not over process as you want a “crabby” texture.
In a skillet over medium heat, saute onions. Add garlic and cook for another minute or so.
Combine contents from the food processor and sauteed onions and garlic in a large bowl. Add remaining ingredients to the bowl and stir well to combine.
Form patties the size of a traditional crab cake.
Prepare a large skillet with non-stick cooking spray or olive oil and cook each crab cake for about 2-3 minutes or until golden brown on each side. Alternative cooking method: preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Place crab cake patties on parchment paper and bake for about 10 minutes per side or until “crispy” looking.
Serve on a bed of greens with tartar sauce and lemon slice.