Vegan WFPB No Oil: No-Crab Mini Crab Cakes
When you eat a whole food plant based diet with no oil, fish or meat and miss the flavor of eating a Maryland style crab cake, this recipe is for you.
Servings: 4
Equipment
- Nonstick skillet
Ingredients
- 2 cups artichoke hearts thawed frozen works better than canned - I buy them at Trader Joes
- 1 - 1/2 cups loosely packed and cooked brown rice
- 1/4 cup nutritional yeast
- 1/4 cup raw sunflower seeds
- 1/4 cup loosely packed and chopped fresh parsley
- 1 tablespoon white miso I buy it at the health food store or Whole Foods
- 1 teaspoon Dijon mustard
- 1/2 - 1 teaspoon Old Bay Seasoning add more to taste
- 1 medium clove garlic
- 1 tablespoon red wine vinegar
- 1 cup rolled oats
- Freshly ground pepper to taste
- 1/2 tsp salt this is optional since the Old Bay Seasoning has salt in it
Instructions
- In a blender or food processor, add the artichoke hearts, brown rice, nutritional yeast, sunflower seeds, parsley, miso, Dijon mustard, Old Bay Seasoning, garlic, black pepper and vinegar. Puree to mix ingredients but don't over blend. You want the mix to have texture and be a bit lumpy.
- Once the mix is coming together, add the oats and pulse a few times to mix them in.
- Refrigerate for one hour.
- After chilling, scoop out the mixture to form patties using your hands. About 1/2 cup for a burger size. A 1/4 cup for a sliders.
- To cook: Heat a nonstick skillet over medium heat. Wait for it to get hot and spritz with water. Add the patties and cook 5 - 7 minutes on the first side and then flip and cook the second side until it is golden. Keep spritzing with water if they begin to stick.
- Serve as an appetizer with sugar-free ketsup or the fixings of your choice.
Notes
I chose to cook with no oil, but these can be pan-fried with oil if you use oil.
You can also bake them in a 400 degree oven for about 8 minutes for burgers, then flip and bake another 8 minutes. If making mini crab cakes, bake for about 5 minutes on each side until they turn golden brown.