Flavorful vegetarian patties.
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
- ½ cup chopped sweet onion
- 2 cloves of garlic minced/pressed
- 3 teaspoons lemon juice
- 1 stalk of celery, chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped parsley
- 2 tablespoons chopped dill
- 1/8 – ¼ teaspoon red pepper flakes
- 1 cup panko breadcrumbs
- 2 teaspoon Worcestershire sauce (or vegan Worcestershire)
- 2 teaspoon Old Bay Seasoning
- Salt and pepper to taste
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.
Nutrition Facts (per serving):
60 calories, 0.5g fat (0g saturated fat), 210mg sodium, 11g carbohydrates, 3g protein, 2g fiber
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.