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While no true crab aficionados would call these patties the real thing, they might agree the flavor and texture are definitively reminiscent of authentic crab cakes. That's close enough for vegans who are happy and eager to pluck a little faux crab cake from the dish and chomp it down with gusto.
Serve these warm to offer the best flavor, and invite guests to spoon a dollop of vegan Tartar Sauce over the top to enjoy the delightful crab-cake experience to the fullest. The crab cakes can be baked in advance and refrigerated for up to three days.
To warm, preheat the oven to 425 degrees F. (Gas Mark 7). Put the patties on a parchment-lined baking sheet and pop them into the oven for about 5 to 7 minutes. When serving as an appetizer, plan on two patties per person and double or triple the recipe for more servings.
HOMEMADE VEGAN CRAB CAKES
Yield: about 8 patties
1 (14-ounce/396g) can hearts of palm cuts (chopped pieces), drained
2 1/2 cups (600 ml) torn pieces of day-old bread (sourdough or whole wheat)
1/2 cup (120 ml) cooked, drained garbanzo beans
2 tablespoons Vegenaise (Follow Your Heart vegan mayo)
1 tablespoon fresh lemon juice
3/4 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/4 teaspoon cayenne
3 green onions, chopped
2/3 cup (160 ml) Panko
2/3 cup (160 ml) Vegenaise
2 tablespoons Dijon mustard
1 tablespoon prepared dairy-free horseradish
Dill or parsley sprigs, for garnish
- Preheat the oven to 425 degrees F. (Gas Mark 7) and have ready a large rimmed baking sheet lined with parchment paper. Set aside.
- Combine the hearts of palm, bread pieces, garbanzo beans, Vegenaise, lemon juice, Old Bay Seasoning, salt, dill weed, and cayenne in a food processor. Pulse and process until well mixed but the mixture still retains a little texture.
- Transfer the crab cake mixture to a bowl and mix in the green onions. Put the Panko in a large, wide bowl.
- Using a soup spoon, scoop out a heaping spoonful of the crab cake mixture for each patty, using your hands to form the pleasingly plum patty about 3/4-inch thick. Drop the moist patty into the bowl of Panko. Use a spoon to sprinkle some of the Panko over the tops and sides of the patties.
- Transfer the patties to the prepared baking sheet. Bake the patties for 15 to 20 minutes. Use a spatula to turn the patties over and bake about 7 to 10 minutes longer, or until the tops are firm and golden brown.
- While the patties are baking, prepare the Tartar Sauce by combining the Vegenaise, Dijon mustard, and horseradish in a small bowl. Mix well and set aside.
- When the patties are finished baking, use a spatula to transfer them to a serving platter and garnish with the dill sprigs. Serve with Tartar Sauce on the side.
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