Crab Cakes With Sweet Balsamic Mayo
[Vegan, Gluten-Free]

To Make the Chickpea Crab Cakes:

1. Place the crackers in a food processor and process until they are ground up, resembling flour. Measure out 1/3 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).
2. 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.
3. In a large bowl, place the chickpeas, processed crackers, green onions, red bell pepper, red onion, parsley, wasabi mustard, lemon juice, ground flax seeds, garlic powder, dulse, salt, and black pepper.
4. 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.
5. Form the mixture into 6 equal patties. Make them fat and round because you will be pressing them out a little in the next step.
6. 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).
7. Wait until the oil is hot. 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.
8. 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.
9. Make the mayonnaise below and serve on your favorite gluten-free bread/bun. Alternatively, you can serve this on top of mixed greens and topped with mayonnaise.

To Make the Sweet Balsamic Mayo:

1. Combine everything in a bowl and whisk.
2. Try it and adjust to your taste.