Author Monkey and Me Kitchen Adventures
Yield 6 Crab Cakes
These Vegan “Crab” Cakes will blow you away with their amazing texture and flavor. They are easy to make and look like the real deal. Whole Food Plant Based, oil free, refined sugar free, no processed ingredients to minimally processed ingredients, and gluten free!
7 ounces of garbanzo beans (1/2 can of 15 oz. can), rinsed. Save the liquid.
1 – 14 oz. can Hearts of Palm, drained and rinsed.
¼ cup reserved garbanzo bean liquid (from above), plus more for brushing
2 teaspoons fresh lemon juice (or bottled lemon juice)
1 teaspoon apple cider vinegar
¼ teaspoon vegan Dijon mustard
¼ cup green onions, diced
1 ½ teaspoons of dried parsley
½ teaspoon Old Bay Seasoning (see Notes below)
½ teaspoon sea salt (+/- to taste)
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon sweet paprika (+ more for sprinkling)
½ cup Ian’s Gluten Free Panko bread crumbs (+ extra for the outer coating)
Read more at monkeyandmekitchenadventures.com