Vegetarian Crab Cakes

Years ago, I was a vegetarian. I still enjoy meatless meals! I have a few vegetarian and vegan followers, so I want to make sure I include EVERYONE! This recipe can also be vegan by substituting the mayo and Worcestershire sauce with vegan mayo and Worcestershire sauce. Enjoy!

Vegetarian Crab Cakes

Serves 4 (12 cakes)

Ingredients

1-15 oz can garbanzo beans , rinsed **Save liquid**

1-14 oz can hearts of palm , drained, rinsed and cut in half

1-15 oz can artichoke hearts

4 TBSP reserved garbanzo bean liquid

¼ C mayonnaise

1 tsp worcestershire sauce

1 tsp lemon juice

½ tsp yellow mustard

½ c red onion, finely dice

2 tsp ground Nori sheet

1 TBSP dried parsley

1 ½ tsp Old Bay Seasoning

½ tsp salt, plus more to taste

¼ tsp pepper

1 tsp garlic powder

1 C panko or regular (plus more for breading)

¼ C vegetable oil for frying

• Drain and rinse your garbanzo beans (being sure to reserve 4 TBSP of the liquid), heart of palm and artichoke hearts.

• In a food processor add garbanzo beans, hearts of palm and artichoke hearts together. Pulse just a few times to break it up (too many times and it will turn to mush). Set aside.

• In a large bowl, whisk the reserved bean liquid until it's slightly foamy. Then add mayonnaise, lemon juice, Worcestershire sauce, mustard and all the dry seasonings. Whisk to combine.

• Next, add the bread crumbs, red onion, and "crab" mixture. Fold to combine. Place the mixture in the fridge for 10 minutes to allow the mixture to firm up a little.

• Place breadcrumbs onto a plate for coating the cakes.

• Remove mixture out of fridge. Take a 1/4 cup of mixture and form a ball. Then gently flatten to form it into a patty. Coat each side of the patty in the bread crumbs. Continue until the mixture is gone.

• Heat oil in a large pan over medium heat.

• Place about 4 patties in the pan one time, being sure you don't overcrowd the pan.

• Pan-fry them about 3-4 minutes on each side, or until light golden brown. Transfer the patties to a paper towel-lined plate or wire rack to allow excess oil to drain. Season with salt.

• Serve with tartar sauce, cocktail sauce or some lemon wedges.

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