I made these for you because you’re awesome and I want you to try Crab Cakes made from Garbanzo beans.
They are easy to whip up and very similar to a traditional Crab Cake. Your house will even smell slightly of fish when you are done cooking them (I was surprised by this fact myself.)
They are gluten-free, soy-free, and nut-free and soon to be a favorite at your dinner table.
Vegan Crab Cakes with Sweet Balsamic Mayo
- 3 cups cooked chickpeas
- 1 1/2 cup gluten free crackers, ground up
- 2 green onions, finely chopped
- 1/2 cup red bell pepper, diced
- 3 tablespoons red onion, diced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Wasabi mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup ground flax seeds
- 1 teaspoon garlic powder
- 1 teaspoon dulse flakes or powder
- 1 teaspoon salt
- 10 turns freshly ground Black pepper
- 1/2 cup grapeseed oil
Place the crackers in a food processor and process until they are ground up, resembling flour. Measure out 1/3 of a cup and set aside (if you end up with more than 1/3 of a cup, store the remainder in a container for another time).
Place the chickpeas in the food processor and pulse several times until the beans are processed but not smooth like paste. Even if you have a few whole beans, that is okay.
In a large bowl, place the chickpeas, processed crackers, green onions, red bell pepper, red onion, parsley, mustard, lemon juice, ground flax seeds,garlic powder, dulse, salt and black pepper.
Stir ingredients together. The mixture will be on the dry side – this is a good sign. If it’s easier, mix everything together with your hands (that’s how I do it).
Form the mixture into 6 equal patties. Make them fat and round (you will be pressing them out a little in the next step).
Heat the oil in a large enough pan to hold all 6 (if you do not have a large enough pan, you will need to fry them in two batches).
When the oil is hot (I mean hot, not warm. To test if the oil is hot enough, put a small amount of water on your fingertips and flick the water in the oil. If it sizzles, you’re ready to go).
Place the Crab Cakes in the oil and allow to cook until the underside gets brown, about 5 minutes. Flip and cook until crab cake is brown on the other side.
Make the mayo below and serve on your favorite gluten free bread / bun. Alternatively, you can serve this on top of mixed greens and topped with the mayo.
Place some vegan mayo in a bowl and add equal parts balsamic vinegar and agave nectar (start with 1 teaspoon of each and see what that does for you).
Whisk to combine.
Try it and adjust to your taste.