Tuesday, September 28, 2010

Crab-less Cakes

Recently a friend who lives in Maryland asked me if I had a vegan version of crab cakes. While I did not, I told her to give me a little while to think on it, to test some ideas but that I would figure out a recipe for her.  This was one of those lucky instances where my first attempt was dead on!  These are good! Really good!  My meat and potatoes husband took a bite of one, then another bite, then yet another bite and next thing you know... one less crab-less cake on the plate!  Not surprising as these have a wonderful crispy outside and creamy inside.

Thanks Danielle for suggesting this.  I hope you try and enjoy them. I enjoyed both making and eating them! Iam all about sharing the love so keep the requests coming!

Crab-less Cakes

2 16 oz cans chick peas drained and rinsed
1 16 oz can canellinibeans drained and rinsed
2 ribs celery chopped fine
1 carrot chopped fine
3 green onions chopped fine
1 red pepper, roasted, peeled and chopped fine
1 8 oz can chopped water chestnuts drained and rinsed
1 tbsp vegan Worcestershire sauce
1/2 cup breadcrumbs
1/2 cup Vegan mayonnaise (I used Vegenaise)
1/2 cup parsley
1 tbsp vegan sour cream
2 tbsp Old Bay seasoning
2 tbsp chick pea flour
1 tsp cornstarch
1/2 tsp cayenne pepper
1/2 tsp garlic powder
4 tbsp olive oil
Cocktail sauce for serving

Heat 2 tbsp of the olive oil in a saute pan over medium heat.  Add the celery, carrot and onion.  Saute until soft, about five minutes. Add the roasted red pepper and allow to cook another minute or so. Turn off the heat and put aside.

Put the drained chick peas and cannellini beans in a food processor. Pulse until they are no longer whole but not completely smooth.  Transfer to a large bowl  Add the sauteed vegetable mixture to the bean mixture and stir to incorporate.  Add the water chestnuts, Worcestershire, Old Bay, Vegenaise, sour cream, bread crumb, flour, cornstarch, garlic powder, chic pea flour and cayenne.  Stir to incorporate all ingredients. Cover with plastic wrap and put into the refrigerator for at least an hour.  This is important as you will want the cakes to stay together when you cook them.

Once the mixture has cooled for at least an hour remove from the refrigerator and shape into patties.  You should end up with about twelve cakes.  Heat the rest of the olive oil in a saute pan and place cakes in oil.  Pan fry on either side for about five minutes.  Be careful when flipping the cakes as they are very delicate.  When they are heated through and golden brown on each side transfer to a paper towel to drain the excess oil.

Serve with cocktail sauce.


  1. This sounds tasty! I don't like crabcakes but I would like these.

  2. Ok, I don't have chickpea flour but it's not included in the recipe instructions. Is it necessary?

  3. Whoops, I added it into the directions. I do think it helps to hold them together. Just put it into the mixture before you refrigerate it. Sorry about that!