Crab cakes are a classic dish enjoyed by many, but with a plant-based twist, you can create a delicious and cruelty-free version that will impress even the most discerning palates. These Vegan Crab Cakes with Creamy Walnut Sauce are a delightful treat that captures all the flavors and textures of the traditional dish, without harming any marine life. The combination of heart of palm, chickpeas, and a blend of savory spices creates a flavorful base, while the creamy walnut sauce adds a rich and decadent touch. Serve these crab cakes as a main course or appetizer at your next gathering, and watch them disappear in no time!
**Vegan Crab Cakes with Creamy Walnut Sauce**
**Ingredients:**
– 1 can (14 oz) heart of palm, drained and finely chopped
– 1 can (15 oz) chickpeas, drained and mashed
– 1 red bell pepper, finely diced
– 3 green onions, finely chopped
– 1/4 cup fresh parsley, chopped
– 1/2 cup bread crumbs
– 1 tbsp Old Bay seasoning
– 1 tsp garlic powder
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp vegan mayo
– 2 tbsp Dijon mustard
– 1 tbsp lemon juice
– 1/4 cup cornstarch
– 2 tbsp vegetable oil
**Instructions:**
1. In a large mixing bowl, combine the chopped heart of palm, mashed chickpeas, diced bell pepper, green onions, parsley, bread crumbs, Old Bay seasoning, garlic powder, smoked paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. In a small bowl, whisk together the vegan mayo, Dijon mustard, and lemon juice. Pour this mixture over the crab cake mixture and stir until everything is well coated and holds together.
3. Divide the mixture into equal portions and shape them into crab cake patties. Place the cornstarch on a plate and coat each crab cake lightly with cornstarch, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side or until golden brown and crispy.
5. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
6. For the Creamy Walnut Sauce, simply blend together walnuts, garlic, lemon juice, water, nutritional yeast, salt, and pepper in a food processor until smooth and creamy. Adjust seasoning to taste.
Serve the Vegan Crab Cakes warm with a dollop of the Creamy Walnut Sauce on top. Garnish with fresh parsley or a squeeze of lemon juice for an extra burst of flavor. These crab cakes are perfect for any occasion and are sure to be a hit with vegans and non-vegans alike. Enjoy!
