Plant-Based Crab Patties are a game-changer for anyone craving the taste of crab cakes but following a plant-based diet. The best part about these patties is that they capture the delicious flavors of traditional crab cakes without using any seafood. Plant-Based Crab Patties are made with simple ingredients that combine beautifully to mimic the texture and taste of crab. Whether you’re vegan, vegetarian, or just curious, these patties offer a refreshing alternative. They’re packed with flavor and sure to satisfy those seafood cravings.
The Secret Ingredients Behind the Magic
To make Plant-Based Crab Patties, you’ll need a few key ingredients like jackfruit, which provides a flaky texture that resembles crab meat. The mixture is seasoned with Old Bay seasoning, which gives the patties that classic seafood flavor. A little seaweed adds a subtle ocean taste, bringing the flavor to life. These simple ingredients make Plant-Based Crab Patties feel like a true seafood dish but without any of the actual crab.
A Delicious Meal for Everyone
Plant-Based Crab Patties are great on their own, but they can be served with a side of fresh salad, steamed vegetables, or even a tangy dipping sauce. They’re perfect for lunch, dinner, or a light appetizer at your next gathering. With their crispy outer layer and soft, flavorful inside, these patties are sure to be a hit at the dinner table. They’re an easy way to enjoy the taste of the sea, while still keeping things plant-based and wholesome.
A New Favorite in Your Plant-Based Kitchen
If you’re looking for something different, Plant-Based Crab Patties are the way to go. They’ll add variety to your meal plan and might just become your new favorite plant-based dish. With their versatility, delicious taste, and simple ingredients, you’ll find yourself making these patties again and again. Give them a try, and discover how amazing plant-based seafood alternatives can be!
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Chef’s Notes- Plant-Based Crab Patties
- Chill the Mixture Well: After shaping the patties, chill them for at least 20 minutes before frying. This helps them hold together better and prevents them from falling apart during cooking.
- Preheat Oil for Even Cooking: Make sure the oil in your skillet is hot before placing the patties in. If the oil isn’t hot enough, the patties may stick or not crisp up properly. A medium heat is ideal for a golden-brown crust.
- Avoid Over-Processing: When mixing the chickpeas and hearts of palm, pulse only briefly. The texture should be chunky, not smooth, to mimic crab cakes. If you overprocess the mixture, it can become mushy.
- Don’t Overcrowd the Pan: To achieve a crispy crust, cook the patties in batches. Overcrowding the pan can lower the temperature of the oil and result in soggy patties.
- Extra Crispy Coating: For a crunchier exterior, coat the patties with extra breadcrumbs just before cooking. You can also freeze the patties for 10 minutes before frying for an added crisp.
Plant-Based Crab Patties
Dive into the delightful world of plant-based cuisine with these Crispy Plant-Based Crab Patties! Perfectly golden on the outside and tender within, they offer a satisfying seafood alternative that’s both healthy and affordable. Whether you’re hosting a dinner party, preparing a family meal, or craving a tasty appetizer, these patties are sure to impress. Crafted with wholesome ingredients and bursting with flavor, they’re customizable to suit your taste buds. Join countless food enthusiasts in savoring this vegan masterpiece that’s as easy to make as it is delicious. Elevate your culinary repertoire and enjoy a guilt-free indulgence today!
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Ingredients
- Protein Base
1 can (15 ounces) chickpeas thoroughly rinsed and drained, reserving the liquid
- Seafood Substitute
2 cans (14 ounces each) hearts of palm drained, rinsed, and sliced lengthwise
- Binding Agents
4 tablespoons reserved chickpea liquid
1/4 cup vegan mayonnaise
1 tsp vegan Worcestershire sauce
1 tsp fresh lemon juice adjustable to taste
1 tsp Dijon mustard
- Flavor Enhancers
1/2 cup finely chopped green onions
2 tsp kelp granules
1 tbsp dried parsley
1 1/2 tsp Old Bay seasoning
1/2 tsp sea salt to taste
1 tsp granulated garlic
- Binding and Coating
1 cup breadcrumbs (panko or regular) plus extra for coating
- Cooking Essentials
1/4 cup preferred oil for pan-frying, divided
- Alternative Ingredients:
Chickpeas: Can substitute with black beans for a different texture.
Hearts of Palm: Mixed with shredded jackfruit for a similar flaky consistency.
Vegan Mayo: Use mashed avocado for a healthier fat option.
Vegan Worcestershire Sauce: Tamari or soy sauce can replace for a similar umami flavor.
Kelp Granules: Nutritional yeast can be used as a substitute for added umami.
Old Bay Seasoning: Replace with a mix of paprika celery salt, and black pepper.
Breadcrumbs: Gluten-free breadcrumbs or crushed cornflakes for a gluten-free option.
Lemon Juice: Apple cider vinegar can be used in place for acidity.
Dijon Mustard: Yellow mustard provides a milder flavor alternative.
Vegan Worcestershire Sauce: Liquid aminos can be used as another alternative.
Directions
- Prepare the Base: Begin by combining the chickpeas and hearts of palm in a food processor. Pulse briefly to achieve a crab-like texture without over-processing, ensuring the mixture remains hearty and not mushy. If you prefer, use a fork to manually shred the ingredients for a more rustic feel. This should take about 3 minutes.
- Create the Binding Mixture: In a spacious mixing bowl, vigorously whisk the reserved chickpea liquid until it becomes frothy. Incorporate the vegan mayonnaise, lemon juice, vegan Worcestershire sauce, and Dijon mustard, blending them until the mixture is smooth and cohesive. This step should take approximately 4 minutes.
- Add Seasonings and Combine: Sprinkle in the kelp granules, dried parsley, Old Bay seasoning, sea salt, and granulated garlic into the bowl. Stir in the breadcrumbs and sliced green onions, then gently fold in the prepared chickpea and hearts of palm mixture. Ensure everything is evenly distributed without overmixing to maintain texture. This should take around 5 minutes.
- Chill the Mixture: Taste the mixture and adjust seasoning as necessary. Transfer the bowl to the freezer and let it chill for about 20 minutes. This chilling step helps the patties hold their shape during cooking.
- Form and Coat Patties: Once chilled, scoop the mixture and shape it into even patties. Lightly coat each patty in additional breadcrumbs for an extra crispy exterior. This process should take about 5 minutes.
- Cook the Patties: Heat half of the preferred oil in a large skillet over medium heat. Carefully place the patties in the skillet, cooking each side for approximately 4-5 minutes until they achieve a golden-brown crust. If desired, cook in batches to avoid overcrowding the pan. This should take around 10 minutes.
- Serve and Enjoy: Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Serve warm with your favorite dipping sauce, fresh herbs, and lemon wedges. Optional: garnish with additional green onions or a sprinkle of fresh parsley for enhanced presentation. This final step should take about 2 minutes.
Equipment
- food processor
- mixing bowls
- large skillet
- measuring cups and spoons
- cutting board
- chef’s knife
Nutrition Facts
- Calories: 441kcal
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 45g
- Fiber: 10g
- Sugar: 5g
- Protein: 12g
- Vitamin A: 15IU
- Vitamin C: 10mg
- Calcium: 80mg
- Iron: 4mg
FAQ- Plant-Based Crab Patties
Can I make these patties gluten-free?
Yes! You can use gluten-free breadcrumbs or crushed cornflakes as a substitute for regular breadcrumbs to make these patties gluten-free.
Can I use something other than hearts of palm?
Yes, you can replace hearts of palm with shredded jackfruit, which will give the patties a similar flaky texture. You could also try using artichoke hearts if you prefer.
How do I know when the patties are done frying?
The patties are ready when they have a golden-brown crust on both sides. Each side should take about 4-5 minutes. You can also check the internal temperature with a kitchen thermometer—aim for around 165°F (74°C) in the center.
Can I prepare these patties ahead of time?
Yes! You can prepare the patty mixture and refrigerate it for up to 24 hours before cooking. This allows the flavors to meld together. You can also form and freeze the patties for later use.
What can I serve these plant-based crab patties with?
These patties are versatile and can be paired with a tangy vegan tartar sauce, a light salad, or roasted vegetables. They also work well as a
