Vegan “Crab” Cake sliders, – Vegan appetizer
Summer time is here and that means crab cakes but I no longer eat sea food, haven’t for a longtime. I wanted a patty with good crunch, a golden exterior, plenty of flavor and that texture that makes you wonder how something so light holds together in patty form.
One of the keys to getting that New England flavor is Old Bay seasoning. I throw it in my chowders and dips as well. Amazing stuff!
My daughter and I used to have a weekly date where we would buy Sushi at the market and a big bag of kettle corn. The boys would head out to play laser tag and she and I would have three glorious hours together where we would eat sushi, hold hands and watch Supernatural. We called this night Sushi-natural. Cool name. Right?
On those night we were too lazy to go get sushi we would make Veggie “Tuna” Salad. Chickpeas, mayo, and a ton of chopped veggies. We added pickles for more crunch and always threw some pickling liquid in the dressing.
The boys in Supernatural eat a lot of burgers so it was natural to make the salad into a burger.
I basically took that salad and added hearts of palm to mimic the texture of crab. I was torn between using artichoke hearts or hearts of palm but I’m nothing if not cheap so hearts of palm it is. I am not the first person to use hearts of palm in a “fish” patty. If you are that person please let me know. I would love to credit your genius-ness!
If you are not a big fan of mayo, vegan or other, replaced it with hummus as the binder. There you go. If you can’t find slider buns, buy regular hamburger buns and make big patties or do what I did and make your own with my Pita bread recipe. Just form the dough into buns instead of pita.
Crisply breaded golden exterior, soft flavorful interior. Easy to make. Fun to eat. I used a combination of carrot, celery, onion and red peppe. Use what you have in the same overall quantity, just make sure that onion is one of them. For a sauce I used plain "yoghurt" mixed with horseradish.
- 1 cup chickpeas from a can
- 2 cups canned hearts of palm 1/2 inch dice
- 1 tbsp chipotle aioli or hummus
- 1 tsp parsley or dill minced
- 2 tbsp pickles (I used bread and butter) minced
- 1 tbsp Old Bay seasoning
- 1/2 cup breadcrumbs I used Panko + more for breading
- 2 tbsp onion minced
- 2 tbsp red pepper minced
- 2 tbsp carrot minced
- 2 tbsp celery minced
- 1 tsp Dulse flakes
- high heat oil like canola
Place the chickpeas, heart of palm, hummus, parsley or dill, pickles, Old Bay seasoning into a medium bowl. Now really get in there and massage the chickpeas with your hands, every time you mush a chickpea you get a point. I suppose you could use a potato masher but where is the fun in that? You still want texture but give it a good mash.
Mince up the veggies you are planning to incorporate, I used carrots, celery, onion and red pepper. Now heat a skillet and saute them with a smidgen of oil until the onion and celery become slightly transparent, about 3 minutes.
Stir the veggies and 1/2 cup bread crumbs into the bowl with the chickpeas.
Mix well. Cover the bowl and place it on the refrigerator for 20 minutes or up to 24 hours. When you are ready to cook the crab cakes remove the bowl from the fridge and form balls the size of your bun. I used a melon baller for this part because I'm super fancy.
Gently press the balls into a disk shape. Place more bread crumbs onto a shallow bowl or plate and press the patties gently into the bread crumbs on both sides.
Heat up a skillet to medium heat and put a little oil in. Sorry guys I'm leaving the amount up to you. I don't use much oil in my cooking. I probably used about 1 tablespoon over all. Go wild! Use as much or as little as you want, or bake them and forego the oil altogether. Let me know how it goes.
Cook the patties for three minutes and flip. Cook three more minutes. This process will take a few batches.
You are good to go. Place your patties into toasted bun and condiment up.