Tasty Vegan ‘Crab Cakes’ with Sweet Balsamic Mayo

  • Author: Alicia Harris
  • Date: September 26, 2021
  • Time to read: 2 min.

• 4 cups cooked Garbanzo beans
• 2 cups gluten-free crackers, ground up
• 3 tablespoons red onion, diced
• 3 green onions, finely chopped
• 1/2 cup red bell pepper, diced
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• 2 tespoon Black pepper
• 1 teaspoon garlic powder
• 1/4 cup ground flax seeds
• 1 teaspoon Wasabi mustard
• 1 teaspoon dulse flakes or powder
• 1 teaspoon salt
• 1 cup Grapeseed oil

  1. Pulse the crackers into a food processor until they are powder, like flour.. Set aside 1/3 of a cup (if you have more than 1/3 of a cup, put the rest in an airtight jar for another time).
  2. In a food processor, pulse the garbanzo beans several times until they are processed but not smooth like a paste. It’s ok if you only have a few whole beans.
  3. Mix garbanzo beans, garlic powder, ground flax seeds, dulse, salt, and black pepper into a big mixing platter, mix along with the processed crackers, the green oignons, the red bell pepper, the red onion, the parsley, mustard.
  4. Combine the ingredients in a mixing bowl. This is a good sign because the mixture will be dry. Mix everything with your hands if it’s easier (that’s how I do it).
  5. Divide the mixture into six patties. Make them round and fat (you will be pressing them out a little in the next step).
  6. In a large enough pan to hold all 6, heat the oil with medium heat.
  7. When the oil is quite hot (I don’t mean warm). Put a small quantity of water on your fingertips and flick it into the oil to see if it’s hot enough. You’re ready to go if it sizzles).
  8. Cook the crab cakes in the oil until the undersides are golden brown, about 5 minutes. Cook until the opposite side of the crab cake is brown.
  9. To serve, make the mayo listed below and spread it on your favourite gluten-free bread or bun.
    Alternatively, serve on a bed of mixed greens with a dollop of mayo on top.

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