Vegan Crab Cakes with Chickpeas and Seaweed
These Vegan Crab Cakes with Chickpeas and Seaweed are quick to whip up and perfect for a flavorful appetizer or main dish! Loaded with protein and fiber.
Equipment
- 1 Mixing bowl
- 1 Skillet
- 1 Baking sheet
- 1 Food processor
Ingredients
- 1 can chickpeas - drained and rinsed (for protein and texture)
- 1/2 cup nori seaweed - finely chopped (adds umami flavor)
- 1/4 cup breadcrumbs - to bind the mixture
- 1/4 cup vegan mayonnaise - for moisture
- 1 small onion - finely chopped (for flavor)
- 2 cloves garlic - minced (for flavor)
- 1 tablespoon Dijon mustard - for tanginess
- 1 tablespoon lemon juice - adds brightness
- 1 teaspoon Old Bay seasoning - for classic crab cake flavor
- Salt to taste - seasoning
Instructions
- In a mixing bowl, mash the chickpeas until somewhat smooth but still chunky.
- Add the chopped nori, breadcrumbs, vegan mayonnaise, onion, garlic, Dijon mustard, lemon juice, Old Bay seasoning, and salt to the mashed chickpeas. Mix well.
- Shape the mixture into patties, about 2 inches wide, and place them on a baking sheet.
- Heat a skillet over medium heat and add a little oil. Cook each crab cake for about 4-5 minutes on each side, or until golden brown.
- Serve hot with a side of vegan tartar sauce or your favorite dipping sauce.
Notes
These vegan crab cakes make a great appetizer or sandwich filling!
For a spicier kick, add diced jalapenos or a dash of hot sauce!
Serve with a vegan tartar sauce for extra flavor.