Save a Crab: Eat Vegan Crab Cakes
Becoming a vegan can be a little tough at first. In fact, not being able to eat some of your old faves can make you a little bit crabby.
Luckily, there are some uh-mazing vegan variations of your favorite dishes, and we’ve discovered one of our must-try meat-free meals! Executive Chef Govind Armstrong of Willie Jane, in Venice, CA, has put together a variety of veggies to create a crab-like consistency and flavor that is to die for.
Whip these crab cakes up when you’re craving a little coastal Southern cuisine. Or make a batch for a delish party hors d’oeuvre. You’ll never be crabby about being a vegan again!
Vegan Crab Cake
by Executive Chef Govind Armstrong
2 cups grated zucchini, patted dry
2 cups finely diced white onion
2 cups finely diced bell pepper
1 cup finely diced celery
1 can hearts of palm, shredded by hand to a crab-like consistency
3 tablespoons Old Bay seasoning
4 tablespoons Dijon mustard
1 3/4 cups vegan mayo (grapeseed vegenaise)
3 cups panko bread crumbs, plus 1/2 cup for dredging
1 teaspoon nori powder
1 teaspoon nutritional yeast
1/2 cup chopped parsley
zest of 1 lemon
zest of 1 orange
4 tablespoons grapeseed oil
1. In a large bowl, fold together all ingredients except for the grapeseed oil
2. Cover and chill for 30 minutes
3. Preheat oven to 350 F
4. Form crab cake mixture into 2-ounce golf ball-sized balls, firmly packed, and pat
each ball down into a crab cake shape
5. Place 1/2 cup of remaining panko in a shallow dish and dredge both sides of each
6. Add grapeseed oil to large skillet and heat over medium heat, then sauté the crab
cakes for 2 minutes on each side
7. Transfer them to a baking sheet lined with parchment paper and bake for 5
minutes before serving
xx, The FabFitFun Team
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