Vegan Crab Cake

Ingredients: – 2 cans hearts of palm or young green jackfruit, drained and chopped – 1/4 cup vegan mayonnaise – 1 tablespoon Dijon mustard – 1 tablespoon lemon juice – 1 teaspoon Old Bay seasoning (or to taste)

– 1/4 cup chopped green onion – 1/4 cup chopped fresh parsley – 1 cup breadcrumbs (plus extra for coating) – Salt and pepper to taste – Olive oil for frying

Prepare the Hearts of Palm or Jackfruit: If using hearts of palm, simply drain and chop them into small pieces. If using jackfruit, drain, rinse, and remove the seeds, then chop the flesh into small pieces.

 Mix the Ingredients: In a large mixing bowl, combine the chopped hearts of palm or jackfruit with vegan mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, chopped green onions, chopped parsley, breadcrumbs, salt, and pepper. Mix until well combined.

 Mix the Ingredients: In a large mixing bowl, combine the chopped hearts of palm or jackfruit with vegan mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, chopped green onions, chopped parsley, breadcrumbs, salt, and pepper. Mix until well combined.

 Form the Patties: Take about 1/4 cup of the mixture and shape it into a patty using your hands. If the mixture is too wet, add more breadcrumbs until it holds its shape. Repeat with the remaining mixture to form additional patties.

Coat the Patties: Place some breadcrumbs on a plate. Gently coat each patty with breadcrumbs, pressing lightly to adhere. This will help create a crispy exterior when frying.

Fry the Crab Cakes: Heat some olive oil in a skillet over medium heat. Once the oil is hot, carefully place the crab cakes in the skillet, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy.

Serve: Once the crab cakes are cooked through and golden brown on both sides, remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauce, such as vegan tartar sauce or aioli, and enjoy!

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