Vegan Crab-less Cakes
So I’ve been hearing the rave about these vegan crab-less cakes all over the internet which of course made me curious, can a crab less cake really live up to its predecessor? I mean those are some big shoes to fill, I did some research by looking up different crab-less cakes recipes and seeing how other people are making there’s. And from what I’ve seen so far they can be made with either heart of palms or artichokes, something else I notice is that the recipe is staying pretty much the same with of course subbing out the crab meat. Here’s my version, hope you enjoy.
2 cans drained artichoke, finely chopped
1/4 c onion, white
1/4 c red bell pepper, chopped
1/2c celery, chopped
1 tsp lemon juice
1/2c flour (your choice)
2 tsp sugar, brown sugar
1 tsp old bay seasoning
1/4 s/p
Breading Station
1/4c flour (your choice)
1 1/4c panko breadcrumbs
1 1/2 c unsweetened nondairy milk
frying oil
To large mixing bowl add in chopped artichoke, onion, red pepper, celery, flour, lemon juice and seasoning, mix together well.
Next start your breading station dipping in flour first, then milk then panic breadcrumbs
While frying oil is heating up this would be a great time to set your crab-less cakes in the freezer so they can set (they hold together better if you do this)
As always thanks for stopping by, and I hope you enjoy this recipe. I want to try and make these with the heart of palm so stop back by to check out that recipe I will be tweaking the recipe a bit.