CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- Add the crabmeat, season with salt and pepper and stir to combine.
- Add the breadcrumbs and mix just to combine.
- Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- Coat the cakes lightly with flour, and shake off any excess.
- In a large skillet set over medium heat, melt the butter.
- Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- Serve warm with tartar sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
VEGAN CRAB CAKES
If you used to like fish and crab cakes, you will love these vegan crab cakes with chickpeas and artichokes. They're super delicious, packed with flavor, and very easy to make.
Provided by Sina
Categories Entrée
Time 20m
Number Of Ingredients 14
Steps:
- In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
- Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture. Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper.
- Form eight vegan crab cakes.
- Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're lightly browned.
- I served them on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I whisked together vegan mayonnaise with chopped dill, fresh lemon juice and seasoned it with salt and pepper.
Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 579 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
VEGAN CRAB CAKES RECIPE BY TASTY
Here's what you need: chickpeas, hearts of palm, artichoke heart, panko breadcrumbs, vegan mayonnaise, dijon mustard, lemon juice, salt, pepper, old bay seasoning, oil, sweet pickle relish, fresh dill
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
- Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
- Form the mixture into 6 1-inch (2 cm) thick patties.
- Dip each patty in remaining bread crumbs.
- Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
- Transfer to paper towel-lined plate to absorb excess oil.
- For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
- Top the patties with tartar sauce, dill, and lemon juice.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 43 grams, Fat 31 grams, Fiber 11 grams, Protein 12 grams, Sugar 5 grams
VEGAN CHICKPEA CRAB CAKES
All the flavors are here-Old Bay, lemon and that distinct brininess-but there's no crab in sight with these cakes. Instead, chickpeas stand in for shellfish, and they are just as satisfying.
Provided by Food Network Kitchen
Categories appetizer
Time 1h50m
Yield 4 to 8 servings
Number Of Ingredients 15
Steps:
- For the chickpea crab cakes: Place the reserved chickpea liquid into a large bowl, then add the cream of tartar and whip vigorously until foamy and thick.
- Whisk in the parsley, lemon juice, Old Bay and honey mustard, then add the bread pieces and toss to coat. Let sit until the bread is soft, about 5 minutes.
- Meanwhile, finely chop the chickpeas (alternatively, you can pinch or smush them). When the bread mixture is ready, add the chickpeas and toss and squeeze the mixture until it holds together. Form into eight 3/4-inch thick patties with nice rounded edges. Cover and chill them for at least 1 hour.
- For the tartar sauce: Whisk together the mayonnaise, honey mustard, Old Bay, pickle and pickle brine in a small bowl. Refrigerate until ready to serve.
- Preheat the oven to 350 degrees F. Whisk a large pinch of salt into the flour and put on a plate. Pour enough oil to cover the bottom of a large nonstick skillet and heat over medium-high heat. Dredge half of the cakes in the flour. Once the oil is hot and shimmering, add the cakes and cook until crunchy and deep golden brown, about 3 minutes per side. Adjust the heat as necessary to keep them from browning too quickly. Transfer to a baking sheet and repeat with the remaining cakes. Sprinkle each with salt, then bake until heated completely through, about 5 minutes.
- Serve the chickpea crab cakes with the tartar sauce and lemon wedges.
VEGAN CRAB CAKES
Adjust the Phillips to taste or you can use Old Bay if so inclined. I am not so inclined. Also note this is a work in progress. I was not happy with the original Veggie Life site recipe on this. Posted here to work on it.
Provided by That is Dr House to
Categories Soy/Tofu
Time 20m
Yield 10 cakes, 5 serving(s)
Number Of Ingredients 13
Steps:
- For Texture: Freeze the tofu and then thaw.
- Note the waterpacked and the silken firm are experiemental textures.
- Do NOT press the silken simply let drain after thawing. Do press the waterpack.
- Preheat oven to 350°.
- Saute the carrot until it starts to soften then add the celery, onions, pepper and parsley until softened.
- Pulse tofu. You want a cottage cheese consistency. DO NOT PUREE.
- Combine tofu, vegetables, 1/2 cup bread crumbs, vegan mayo and seasonings. Mix well.
- Use about 1/3 cup mixture and form into patties about 3 inches by 1/2 inch. Coat with remaining crumbs.
- Place on sprayed baking sheet and spray tops lightly with spray or Olivio.
- Bake for 15 minutes. Turn the cakes. Continue cooking until second side is brown and 'toasty' approx 5 to 10 more minutes.
Nutrition Facts : Calories 188.6, Fat 6.4, SaturatedFat 1, Cholesterol 2.4, Sodium 721.1, Carbohydrate 22.9, Fiber 2.1, Sugar 4.6, Protein 9.9
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- To a food processor, add the hearts of palm, chickpeas and artichokes. Pulse till mixture is chopped but still holds a chunky-like consistency.
- Transfer mixture to a large mixing bowl and add the remaining ingredients. Using a wooden spoon or spatula combine well and begin forming your patties with a 1/3 cup as a measuring tool. This will yield around 12-13 1 inch thick patties.
- For cooking, heat a pan of oil to 350˚F or 180˚C and fry each patty for 3-6 minutes per side, until golden brown. Watch carefully, do not turn. You will likely need to repeat this step 3 times to cook all the patties. See notes.
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