• Becky Berberich

Don't be Crabby Cake

Living in Maryland means that I am constantly surrounded by (delicious) seafood, and if I had to pick a thing I miss eating it's without a doubt crab, shrimp and scallops. Sigh. That being said, I will come back to my main tenant of living a vegan life: If you love it, figure out how to replicate it in texture and flavor as best you can.

So yesterday I decided to make a vegan 'crab' cake to have for lunches and such. It was super easy and after eating two last night and one for lunch today, I can also testify quite tasty.


- 6 oz heart of palm

- 12 oz artichoke hearts

- 1 cup panko break crumbs

- 1 tsp Braggs sea-kelp delight

- 1 Tsp + of old bay

- 2 Tbs dijon mustard

- 1 Tbs sweet relish

- 2/3 cup vegan mayo

- 1 tsp paprika

- 1 tsp thyme

- 1 tsp flax soaked in water


Step 1: Chop up artichoke hearts and heart of palm into 1/4 to 1/2 inch pieces and toss with Bragg's sea kelp seasoning (this is where the 'seafood' taste comes from)

Step 2: Add the remainder of the ingredients except bread crumbs and mix throughly

Step 3: Add in bread crumbs until throughly incorporated and let rest in fridge for an hour or up to overnight

Step 4: Cook in pan on stove top or bake till brown. I did mine over medium high heat for about 3 minutes per side

Enjoy as a cake (which I did last night) or make it into a sandwich... you know. Like it's a crab cake. I put mashed avocado with hot sauce along with some spinach on mine and it was yummy. Not that you can really go wrong with avocado or hot sauce.

Nutritional information: Servings 8 large crab cakes (about 2/3 a cup of mix each); Calories 172, Fiber 3.1 g, Fat 13.7g, Protein 2.2 g, Carbohydrates 10.4

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