This recipe for crab-less Crab Cakes is the perfect date night food. Grab a bottle of wine, some great music, a bit of time, and a dancing partner and enjoy your time in the kitchen together.
Vegan "Crab" Cakes
1 can palm hearts, broken apart with a fork or pulsed in a food processor. (too long and it'll turn to mush)
1 can chickpeas, drained and pulsed in a food processor
I find it best to pulse them separately as each needs a different consistency, then transfer them to a bowl.
1/2 cup hummus with garlic
In a separate bowl, Mix:
1/2 soft tofu (or homemade yogurt or even vegan mayonnaise)
2 teaspoons ground mustard
1 teaspoon Bragg's liquid aminos
2 Tablespoons chopped green onion
2 teaspoons all purpose seasoning or seafood seasoning. I used Pastor Bob's Grillin' Magic
2 teaspoons fresh squeezed lime
2 Tablespoons chopped fresh or dried parsley
Then stir mixture gently into the palm hearts mixture.
Lastly, add 2 slices of gluten-free toast in which you've toasted until dry and crunchy and then crumbled, along with 1/2 cup old fashioned oats oatmeal.
Drop the mixture by 1/8 cup onto a griddle with oil. Leave them thick, about 1-2 inches, so that they get crispy on the outside, but soft and moist on the inside. Fry on both sides.
Serve with rice and Bragg's liquid aminos on the side, a dollop of tartar sauce and lemon slices on top. Makes about 12.
