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 C carrots, shredded
- 1/2 C celery, diced
- 4 shallots, diced or shredded (or half a yellow onion)
- 2 C shredded parsnip
- 1 C panko bread crumbs
- 1/4 C flour of your choice (I’ve used all-purpose and garbanzo bean and both work well!)
- 2 T Ener-G egg replacer
- 4 t kelp powder
- 1/2 C remoulade (recipe below)
for the remoulade
- 1 C vegan mayonnaise
- 2 T lemon juice
- 2 T chives, chopped
- 1 T dijon mustard
- 1 T horseradish
- 1 T tomato paste
- 1 T sweet paprika
- salt and pepper to taste
for the crab cakes
- 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.
- Cook in a frying pan in a little oil or Earth Balance until crispy on both sides.
for the remoulade
- Combine all ingredients.
Nutrition facts
- 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!
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