Vegan Crab Cakes

By Melissa Huggins · veganhuggs.com

40 min + 20 min chillMakes 4 servings (about 16–20 patties)

Plant-based crab cakes made from garbanzo beans and hearts of palm, seasoned with Old Bay and kelp, pan-fried until golden.

prepRinse and drain 2 cans hearts of palm; cut in half lengthwise
prepRinse 1 can garbanzo beans; reserve 4 tablespoons liquid
425 g canned garbanzo beans, rinsed	Pulse garbanzo beans & hearts of palm	Fold in breadcrumbs, green onion & bean mixture; chill 20 min	Form patties & coat in breadcrumbs	Pan-fry 4–5 patties, 3–4 min per side until golden; repeat in batches
2 × 14 oz / 2 × 400 g cans hearts of palm, rinsed, drained, cut in half lengthwise	Pulse garbanzo beans & hearts of palm
4 tablespoons reserved garbanzo bean liquid	Whisk bean liquid until foamy; add mayo, lemon, worcestershire, mustard & seasonings
60 ml vegan mayo
1 teaspoon lemon juice, more to taste
1 teaspoon vegan Worcestershire sauce
1 teaspoon Dijon mustard
50 g sliced green onion
2 teaspoons kelp granules
1 tablespoon dried parsley
1 1/2 teaspoons Old Bay Seasoning
1/2 teaspoon sea salt, more to taste
1 teaspoon granulated garlic
100 g breadcrumbs, plus more for coating
60 ml preferred oil (for pan-frying, divided)	Heat skillet, add 2 tbsp oil until shimmery

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