California Avocado Vegan Crab Cakes

HomeRecipesDietDairy FreeCalifornia Avocado Vegan Crab Cakes

Total Time: 40 min

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Cook Time: 10 min

Prep Time: 30 min

Nutrition Facts

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Nutrition information
per serving

Calories 330

Total Fat 21g

Saturated Fat 3g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 0mg

Sodium 770mg

Total Carbs 30g

Dietary Fiber 10g

Total Sugars 4g

Protein 9g

Potassium 623mg

Vitamin A 12 mcg; Vitamin C 7 mg; Calcium 128 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 94 mcg; Omega 3 Fatty Acid 0.3 g

% Daily Value*: Vitamin A 2%; Vitamin C 8%; Calcium 10%; Iron 15 %; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This vegan take on classic crab cakes features shredded hearts of palm and garbanzo beans. California Avocado and cracker crumbs bind the seasoned mixture into delicious pan-fried patties. This vegan crab cake recipe makes enough for entrée portions, or you can serve smaller portions as appetizers or a side dish.

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Serves: 4

Ingredients
Instructions

1 (15.5 oz) can low sodium or no salt added garbanzo beans, rinsed and drained 1 (14.8 oz) jar hearts of palm, rinsed and drained 1 ripe, Fresh California Avocado 1/4 cup minced chives 1 cup buttery cracker crumbs (vegan) 1 tsp. lemon juice 1 tsp. seafood seasoning 1/8 tsp. sea salt, or to taste 2 Tbsp. extra virgin olive oil, or more as needed

Line a baking sheet with foil or parchment paper.
In a food processor or by hand, shred the garbanzo beans and hearts of palm into crabmeat-like flakes. (Just a few pulses.) Set aside.
Peel, seed and coarsely mash the avocados, leaving some small chunks. Stir in remaining ingredients and fold in the garbanzo bean and hearts of palm flakes.
Scoop the mixture into 8 or 12 portions and shape into patties. Place each patty on the prepared baking sheet and refrigerate for at least 15 minutes.
In a large nonstick skillet, heat the oil over medium high heat. Working in batches, pan fry the vegan crab cakes for 3 to 4 minutes per side or until golden brown. Serve immediately

Serving Suggestion: Serve the crabcakes topped with slices of California Avocado or California Avocado Lemon and Herb Dipping Sauce.

Beverage Pairing: Sparkling water with lemon

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.