Vegan Crab Cakes

Some of us who lived near the ocean might have missed "Crab Cakes". Crabs are just one of the many creatures that help keep the sea clean. They are scavengers like vultures and help decompose dead whales by eating dead carcasses and most things that die in the sea. They can eat poop from sea creatures. They are very important to to the ecosystem, but surely we do not want to eat poop! Proverbs 9:9 says "Give instruction to a wise man, and he will be yet wiser: teach a just man, and he will increase in learning". So, we are still learning aren't we? Here is a cleaner, wiser, recipe for you to enjoy. To get directly to Vegan Crab Cake recipe, just scroll to the bottom of the screen.

Servings: 2

Prep Time: 10 Minutes

Cook Time: 15 Minutes if Oven Bake

Total Time: 30 Minutes

Equipment Needed: Rubber Spatula, Spoon, Food Processor, Large Bowl, Baking Pan, Vegetable Oil Spray

Ingredients:

1 Can/Jar Artichoke Hearts, drained

1 Can/Jar Heart of Palm

1 Celery Stalk, cleaned, end removed

1 Green Onion, cleaned, end removed

1 teaspoon Old Bay Spice

1 Cup Bread Crumbs

2 teaspoons Kelp Powder

1 teaspoon Garlic Powder

1 Tablespoon Parsley, dried

2 Tablespoons Vegannaise or other vegan Mayo

Juice of 1 Lime

Directions:

1. Blend Artichokes, Hearts of Palm in Food Processor. Remove those ingredients from the Processor into a bowl and set aside.

2. Place the remaining ingredients in the Food Processor and blend. Combine both mixtures in the bowl with the Artichoke/Hearts of Palm with the Seasonings mixture.

3. Mix all ingredients together and form them into patties.

4. You can either pan fry or oven bake them (15-20 minutes at 350 degrees, may have to flip halfway). They keep well for up to 3-4 days in the refrigerator. Serve with Vegan Tartar Sauce. Eat and Enjoy!

Vegan Crab Cakes