I used to really enjoy deep fried and greasy meals like Fish 'n' Chips, and crab cakes with remoulade or tartar sauce. I don't eat fish anymore, but as a vegan I wanted to create something comparable to crab cakes to enjoy. I have seen many recipes for vegan crab cakes using hearts of palm, but I had another idea -- artichokes and chickpeas...

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‘Crab’ Cakes With Green Tartar Sauce [Vegan, Gluten-Free]

Ingredients

For the Vegan Crab Cakes:
  • 1 can chickpeas, rinsed and drained (1.5 cups cooked chickpeas)
  • 1 tsp paprika
  • 1 zucchini roughly chopped
  • 1 cup cooked artichoke hearts (not preserved, I used frozen and steamed them)
  • 1 tsp dulse or kelp flakes
  • 2-3 tsp extra virgin olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp dried dill
  • squeeze of lemon or orange juice
  • big pinch of salt (I used pink salt but sea salt is a good alternative)
Green Tartar Sauce:
  • 1 small ripe avocado, mashed until smooth
  • 2 tbsp soy-free vegan mayo
  • 1 tsp dill
  • 0.5 of a dill pickle, chopped finely
  • 0.5 tsp garlic powder
  • 1 tsp extra virgin olive oil
  • 1 tsp orange juice or lemon juice
  • 1 tsp water
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Preparation

For the Vegan Crab Cakes:
  1. Add everything to a food processor and pulse until you have mixture that resembles chunky tuna salad. Form into little patties and bake in a 400F oven until lightly brown on top. Very carefully flip them over one by one and return to the oven to brown well on both sides. Serve with organic ketchup and Green Tartar Sauce (recipe follows).
Green Tartar Sauce:
  1. Add all ingredients together in a small bowl and mix well. Use as tartar sauce for your vegan crab cakes.
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