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Vegan Crab Cakes with Dill Remoulade - Eat Figs, Not Pigs
13 ratings
These vegan crab cakes are so delicious, you’ll question if they’re actually plant-based! They're crunchy on the outside, yet moist and bursting with flavor on the inside! Paired with my dill remoulade, these crabless cakes make for the perfect appetizer or main that’s sure to please seafood lovers and vegans alike!
Ingredients
Produce
• 1 Chives, Fresh
• 1 tbsp Dill, fresh
• 3 cloves Garlic
• 6 1/3 tbsp Green onion
• 2 14 oz cans Hearts of palm, whole
• 1 tbsp Parsley, fresh
• 1/2 cup Red bell pepper
• 1 Shallot, small
Condiments
• 1/2 tsp Capers
• 2 tbsp Dijon mustard
• 1 tbsp Egg replacer, vegan
• 1/4 cup Ketchup
• 1/2 cup Vegan mayonnaise
Baking & Spices
• 1/4 cup All-purpose flour
• 5 tsp Old bay seasoning
Oils & Vinegars
• 1 Canola oil
• 2 tsp White vinegar
Bread & Baked Goods
• 1 cup Panko breadcrumbs