Vegan crab cakes
5
Points®
Total time: 50 min • Prep: 30 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Hearts of palm have a similar texture to crab when shredded because they are just as delicate and flaky. The chickpeas are mashed and serve as the binder which eliminates the need for eggs in this delicious take on crab cakes. The Tofu-garlic aioli which can be found on WW.com is a perfect sauce to serve with the cakes. A simple green salad completes the meal.
Ingredients
Canned chickpeas (garbanzo beans)
14 oz
Hearts of palm
28 oz
Uncooked scallion(s)
0.25 cup(s)
Celery
0.25 cup(s), chopped
Bell pepper(s)
0.25 cup(s)
Fresh parsley
2 Tbsp
Old Bay seasoning
1 tsp
Kosher salt
1 tsp
Dry mustard
0.5 tsp
Black pepper
0.25 tsp
Vegetable oil
2 tsp
Instructions
1
Using pastry blender, potato masher, or back of fork, in medium bowl, mash chickpeas until texture resembles chunky peanut butter. Mix in hearts of palm, scallions, celery, bell pepper, parsley, Old Bay, salt, mustard powder, and black pepper. Form into four 1-inch-thick patties and transfer to baking sheet. Place patties in freezer until slightly set up, 15 to 20 minutes.
2
In large nonstick skillet, heat oil over medium and swirl to coat pan. Add patties and cook until deep golden brown and warmed through, 2 to 3 minutes per side.
3
Serving size: 1 vegan crab cake
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