Vegan Crab Cakes

These Vegan Crab Cakes are a delightful plant-based twist on a classic American appetizer, featuring a savory blend of chickpeas and seaweed for a taste reminiscent of the ocean. Crispy on the outside and tender on the inside, they are perfect for dipping or enjoying on their own.

Ingredients

• Chickpeas - 1 cup (240g), cooked and drained
• Nori seaweed - 1 sheet, finely chopped
• Red bell pepper - 1/4 cup (40g), finely diced
• Green onions - 2, finely sliced
• Garlic - 2 cloves, minced
• Lemon juice - 2 tablespoons (30ml)
• Dijon mustard - 1 tablespoon (15g)
• Old Bay seasoning - 1 teaspoon (5g)
• Cornmeal - 1/4 cup (30g)
• All-purpose flour - 2 tablespoons (15g)
• Olive oil - for frying
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large mixing bowl, mash the cooked chickpeas with a fork or potato masher until slightly chunky.
2. Add the chopped nori, red bell pepper, green onions, garlic, lemon juice, Dijon mustard, Old Bay seasoning, cornmeal, flour, salt, and black pepper to the bowl.
3. Mix all the ingredients together until well combined. If the mixture is too wet, add a little more cornmeal.
4. Form the mixture into 4 equal patties, about 1 inch thick.
5. Heat a skillet over medium heat and add enough olive oil to coat the bottom of the pan.
6. Once the oil is hot, carefully place the patties in the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy.
7. Remove from the skillet and place on a paper towel to drain excess oil. Serve warm with your favorite dipping sauce.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 33 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein from chickpeas.
• Rich in fiber, promoting digestive health.
• Contains omega-3 fatty acids from seaweed for heart health.

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