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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Red Beans and Rice with California Avocado
Red Beans and Rice with California Avocado