These vegan crab cakes are easily made into miniature versions for an impressive plant-based appetizer that even omnivores will like. Leftovers are great cold on toast with sliced tomato and avocado.
- 2 cups marinated artichoke or heart of palm, drained
- 2 tsp Old Bay® Seasoning
- 2 greens onions, sliced
- 1/4 jalapeno, seeded and chopped
- 2 Tbsp parsley, chopped
- 1/4 cup vegan mayo
- 2 tsp Dijon mustard
- 1/4 cup panko or gluten-free breadcrumbs, with some extra for coating
- Salt and pepper to taste
- Oil, for frying
Chop artichoke or heart of palm finely. Mix with remaining ingredients.
Form into cakes. Coat in extra panko or bread crumbs.
Fry for 2 to 3 minutes a side or until golden brown. Place on a paper towel to absorb extra oil.
Serve with lemon slices.