Ingredients

• 1 14-oz can of chickpeas, drained and rinsed

• 1 14-oz can hearts of palm, drained, rinsed, and chopped into large pieces (I used Native Forest brand hearts of palm)

• 1 jalapeno, seeded and minced

• ¼ cup Best Vegan Mayo

• 1 green onion chopped

• 1 tsp Old Bay seasoning

• 1 tsp celery seed

• 1 tsp paprika

• ¼ tsp cayenne

• 1 tsp apple cider vinegar

• ¼ of nori sheet, finely chopped (or 1 tsp nori seasoning)

• 1 tsp Dijon mustard

• 1 cup popped amaranth

• ¼ cup Best Vegan Mayo (or half batch)

• 1 Tbsp water

• 2 tsp fresh lemon juice

• 2 Tbsp dill pickle, minced

• 1 ½ tsp fresh dill, chopped

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INSTRUCTIONS

 

• Place the chickpeas, hearts of palm, and jalapeno into a food processor and pulse a few times to combine and mash. Do not over-process it, though. You still want a chunky texture.

• Transfer the “crab” mixture into a large bowl. Add vegan mayo, chopped green onion, Old Bay seasoning, celery seed, paprika, cayenne, apple cider vinegar, Dijon mustard, popped amaranth, and finely chopped nori (use clean kitchen scissor to snip nori or use nori flakes). Stir well to combine.

• Form vegan crab cake patties, about 2½ to 3 inches in diameter and place them either in the air fryer basket or on a parchment (or silicone mat) lined baking sheet if oven baking. 

• In the air fryer: Set the air fryer to 380 F (190 C) and cook for 8 minutes. Flip and continue cooking for another 5 to 8 minutes or until crispy.

• In the oven: Preheat the oven to 400 F (205 C). Bake for 10 minutes on each side.

• To make the Vegan Crab Cake Sauce, combine a quarter cup (or half batch of the Best Vegan Mayo), plus water, lemon juice, minced dill pickle, and fresh chopped dill. 

• Serve with a dollop of Vegan Crab Cake Sauce or Sriracha for extra heat, plus a side of fresh salad greens or romaine lettuce.