Vegan Crab Cakes
1. Line rimmed baking pan with plastic wrap. In food processor, pulse seaweed snacks until small crumbs remain. Add hearts of palm, garbanzo beans and reserved aquafaba to food processor; pulse until small pieces remain. Transfer seaweed snacks mixture to large bowl; fold in pepper, 1 cup breadcrumbs, mayonnaise, lemon juice, chives and seasoning. Cover bowl with plastic wrap; freeze 20 minutes. Makes about 3 1/2 cups
2. Place remaining 1/2 cup breadcrumbs in shallow dish. Form hearts of palm mixture into 12 (2-inch) cakes; lightly coat both sides with breadcrumbs and place on prepared pan. Cover "crab cakes"; refrigerate 30 minutes
3. In large nonstick skillet, heat oil over medium-high heat. In 2 batches, cook "crab" cakes 5 minutes or until golden brown, turning once. Makes 12 "crab" cake.
- 11 g Total fat
- 2 g Saturated fat
- 3 mg Cholesterol
- 887 mg Sodium
- 6 g Fiber
- 3 g Sugars
- 1 g Added sugars
- 8 g Protein
Directions
1. Line rimmed baking pan with plastic wrap. In food processor, pulse seaweed snacks until small crumbs remain. Add hearts of palm, garbanzo beans and reserved aquafaba to food processor; pulse until small pieces remain. Transfer seaweed snacks mixture to large bowl; fold in pepper, 1 cup breadcrumbs, mayonnaise, lemon juice, chives and seasoning. Cover bowl with plastic wrap; freeze 20 minutes. Makes about 3 1/2 cups
2. Place remaining 1/2 cup breadcrumbs in shallow dish. Form hearts of palm mixture into 12 (2-inch) cakes; lightly coat both sides with breadcrumbs and place on prepared pan. Cover "crab cakes"; refrigerate 30 minutes
3. In large nonstick skillet, heat oil over medium-high heat. In 2 batches, cook "crab" cakes 5 minutes or until golden brown, turning once. Makes 12 "crab" cake.
