You will not be missing seafood with these Krabby Cakes.

Vegan Krabby Cakes

A mixture of hearts of palm, chickpeas and spices make these just as delicious as the non-vegan traditional version.

Prep Time 15

Cook Time 15

Course Appetizer

Servings 8 patties

Place chickpeas, hearts of palm, & jalapeno into a food processor and pulse to combine and mash. Be careful not to overprocess, you still want some crabby texture.
1 can chickpeas, 2 cans hearts of palm, 1 whole jalapeno
Scoop the chickpea mixture into a large bowl and add the vinegar, Old Bay seasoning, mustard, mayo, & 1 cup panko bread crumbs. Stir to combine.
¼ cup vegan mayo, 1 ½ tbsp Old Bay seasoning, 1 tsp red wine vinegar, 1 tsp dijon mustard, 1 ½ cup panko bread crumbs
Place the remaining ½ cup panko into a shallow dish.
Heat an oil coated skillet on medium-high heat. Form the "crab" mixture into patties – making sure to pack the mixture tightly. You should get 6-8 patties depending on how big you like them. Coat each pattie in the panko in the shallow dish.
Pan fry for about 3 minutes on each side. It helps to use 2 spatulas to flip them over. Drain on a paper towel covered plate. Serve with the aioli sauce.

Remove peppers from jar and dry off excess liquid. Add to blender or food processor along with mayo, dill, red wine vinegar, & pepper. Blend until smooth. Taste and adjust for seasonings as necessary.
½ cup vegan mayo, 1 jar roasted red peppers, ¼ cup fresh dill weed, 1 tbsp red wine vinegar, 1 tsp black pepper

Adapted from a recipe by Jenne Clariborne.

I used 1 1/2 Tbsp of Old Bay and it was enough flavor for me. Adjust to your taste.

Keyword appetizer, chickpeas, dill, hearts of palm, jalapeno, roasted red peppers