Vegan Crab Cakes

Recipe by Sweet Potato Soul by Jenné Claiborne

Facebook Twitter Pinterest   Dreams really can come true! On Friday, May 20th, I made my TV debut on the Today Show, cooking vegan crab cakes with Al Roker. It was so much fun!! Until the rehearsal the evening before, I was afraid to tell anyone about my upcoming appearance. What if they changed their …

Ingredients

• 1 14-oz can chickpeas, unsalted beans
• 1 14-oz can hearts of palm, chopped into large pieces
• 1 jalepeño, seeded and minced
• ? cup vegan mayonnaise (I preferJust Mayo)
• 2 tbsp Old Bay seasoning
• 1 tsp umeboshi plum vinegar
• 1 tsp dijon mustard
• 1 cup panko bread crumbs + ½ cup for coating
• ? cup vegan mayo
• 4 roasted red peppers (from jar, and dried off)
• ? cup dill, fresh
• 1 tbsp red wine vinegar
• 1 tsp black pepper

Method

1. Place the chickpeas, hearts of palm, and jalepeño into a food processor and pulse to combine and mash. Don’t over process it though, you still want some crabby texture.
2. Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine.
3. Place the remaining ½ cup of panko in a shallow dish.
4. Heat an oil coated skillet on medium-high heat.
5. Form the “crab” mixture into small patties–making sure to pack the mixture tightly, and then coat in the panko in the shallow dish.
6. Pan fry for 3 minutes on each side.
7. Do this with the remaining batter. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.
8. To make the red pepper aioli, blend the ingredients in blender until smooth.
9. Serve with a dollop of the red pepper aioli and fresh greens.

View the recipe instructions at Sweet Potato Soul by Jenné Claiborne