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SHOP MYVEGA CANADA

Spicy Crabless Cakes

Serves 6 15 minute prep time

By Morgan Shupe on July 21, 2016, categorized in Sides & Appies

Spicy Crabless Cakes

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.

Ingredients

  • 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

Preparation

  • 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.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe

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