VEGAN CRAB CAKES
Vegan Crab Cakes Baltimore style! Enjoy and Stay blessed.
Ingredients
- 1 Can Marinated Artichoke Hearts Quartered
- 1 Can Whole Hearts of Palm
- 1/2 Cup Gluten Free Bread Crumbs
- 1 Tsp Organic Vegan Worcestershire Sauce Annie's
- 2 Tbsp Coconut Milk full fat
- 1 Tbsp Vegan Mayonnaise Just Mayo
- 2 Oz Red Onion
- 2 Cloves Garlic
- 2 Oz Chopped Celery
- 2 Tbsp Italian Parsley
- 2 Tbsp Organic Agave Syrup
- 1.50 tsp Old Bay Seasoning
Instructions
- Roughly chop the artichoke hearts and the hearts of palm, enough to still have some texture.
- Add the artichoke hearts and hearts of palm to a mixing bowl. Then add the bread crumbs (I wanted to keep the recipe gluten free, but feel free to get regular bread crumbs), onions, garlic, celery, parsley, old bay seasoning, coconut milk, vegan worcestershire sauce, agave syrup and salt and pepper. Mix everything well to incorporate all the seasonings.
- Using a tablespoon as measure, scoop out the crab meat to form the cakes. submerge each cake in the bread crumb to they are fully coated.
- Line up a baking tray with parchment paper, and add the crab cakes.
- Set the oven to broil and pop in the crab cakes. Let it broil for 15 minutes on one side, then flip each cake and let broil the other side for another 10 minutes.
- Serve it hot with my all time favorite tartar sauce.
Notes
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Nutrition
Calories: 48kcal
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