Recipe Review | Vegan Crab Cakes

OMG these are so good!  But I didn’t change a single thing in this recipe, so I’m calling it a recipe “review.”  I got this recipe from the Skinny Bitch cookbook – Skinny Bitch in the Kitch.  I just can’t believe how delicious they are.  Not the healthiest thing on this blog, but so worth making.

They’re fantastic on a salad, as an appetizer, or just by themselves. They are so full of vegetables and amazing flavor, they make for a great meal on their own!

Vegan Crab Cakes

2015-02-26 13:06:22

Yields 10

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for the crab cakes

1. 1 C carrots, shredded
2. 1/2 C celery, diced
3. 4 shallots, diced or shredded (or half a yellow onion)
4. 2 C shredded parsnip
5. 1 C panko bread crumbs
6. 1/4 C flour of your choice (I’ve used all-purpose and garbanzo bean and both work well!)
7. 2 T Ener-G egg replacer
8. 4 t kelp powder
9. 1/2 C remoulade (recipe below)

for the remoulade

1. 1 C vegan mayonnaise
2. 2 T lemon juice
3. 2 T chives, chopped
4. 1 T dijon mustard
5. 1 T horseradish
6. 1 T tomato paste
7. 1 T sweet paprika
8. salt and pepper to taste

for the crab cakes

1. Saute first three ingredients in a little oil, Earth Balance, or vegetable stock until soft.  Set aside, and when cool, combine all ingredients in a large bowl.  Form into ten patties.
2. Cook in a frying pan in a little oil or Earth Balance until crispy on both sides.

for the remoulade

1. Combine all ingredients.

Nutrition facts

1. Calories 136; Calories from Fat 59; Total Fat 6.5g; Sodium 295mg; Potassium 226mg; Total Carbohydrates 17.5g; Dietary Fiber 2.7g; Sugars 3.1g; Protein 2.4g

Adapted from Skinny Bitch in the Kitch

Adapted from Skinny Bitch in the Kitch

Flora Foodie https://florafoodie.com/

Throwback pic from the original post!