Since The Kid is your typical kid, she likes things like chicken fingers, sliders, nuggets and typical kid type food. At the beginning of the vegan experiment, I found a bunch of these kinds of meat free foods made by a company called Gardein. I’m not usually one to buy pre-packaged things like that, but I figured it might make it a little easier on The Kid if she had fun vegan stuff instead of lentils 24/7. ROFL.
I got an email the other day that Gardein was now making crab cakes. That got my attention since I love crab cakes! Unfortunately they’re so new (or maybe it’s because I live in beef country), the stores here don’t have them yet. Have no fear, I decided to try making my own. Yeah, “crab” cakes. Keep an open mind. This is all new to me too.
I did the best I could with what I had on hand and also my interpretation of crab cakes. I will say that these turned out more like Old Bay flavored veggie burger sliders than crab cakes. The crab flavor just wasn’t there for me. I liked them but if you approach them with an “I want crab cakes” mindset, you’ll be disappointed. If you have more of a “I want a cool veggie slider” thought, you’ll end up with a smile.
Vegan “Crab” Cakes
- 15 oz can chick peas, drained and rinsed
- 15 oz can heart of palm, drained
- 1 jalapeno pepper, seeds removed
- 1/4 cup (60g) mayo (I used Spectrum vegan mayo)
- 4 tsp Old Bay seasoning
- 1 tsp ume plum vinegar OR rice wine vinegar
- 1 tsp yellow mustard
- 1/2 cup (36g) seasoning and coating mix OR bread crumbs*
Preheat your oven to 350 degrees and line a baking sheet with foil. Lightly spray the foil with non-stick spray. Drain and rinse the chick peas and drain the hearts of palm. Place all of the ingredients except the seasoning mix/bread crumbs in a blender or food processor.
Pulse the mixture a few times until it’s blended but still chunky. You want some chunks in there to resemble crab pieces. It won’t hurt anything if you blend it totally but chunks are better. Stir in the seasoning mix or bread crumbs until combined.
Use an ice cream scoop or a 1/4 cup measuring cup to drop the crab cakes onto the prepared cookie sheet. I just scooped with the ice cream scoop and flattened them into a patty shape with the back. This method keeps your hands from getting all goopy. You can also go the traditional (AKA messy) route and roll them into balls and flatten with your hand.
Bake the crab cakes at 350 degrees for 25 minutes. Flip them about half way through so they cook evenly. After the 25 minutes, turn on your oven’s broiler and carefully broil them for about 2-3 minutes until they brown. Remove from oven.
Makes 12 “crab” cakes at approximately 74 calories each – 3g protein, 11g carbs, 2g fat.
* The seasoning and coating mix that I used is actually the Walmart brand of Shake and Bake. The box called it “Seasoning & Coating Mix” so I wanted to explain what it was since their labeling was rather generic. If you want you can use real Shake and Bake or bread crumbs. If you go with bread crumbs, you might need to add salt since the mix is seasoned already.
I served these on slider buns with lettuce, tomatoes, mayo and a dash of sriracha. Since I had quite a few patties leftover, I topped my salad with them the next day. Hopefully the Gardein version will hit stores here soon so I can compare and see what I can come up with. I need to play around with some way to boost the crab flavor in them besides just the Old Bay.
There must be a way. Hmmmm.