Green Chef Vegan Crab Cakes

Combine all the ingredients in a small bowl.

Green chef vegan crab cakes.

Sautéed tomatoes and fennel plus a carrot cabbage and arugula slaw complement the crab cakes. I m from long island and i grew up eating many seafood dishes but my favorite thing to order was crab cakes. Here artichoke hearts mixed with corn italian seasoned breadcrumbs chia seeds and tartar sauce are formed into patties and pan seared to a crispy finish. Now the only hurdle to enjoying crab cakes is choosing what side dish to pair with them.

They were very popular on the east coast and especially in maryland where they are known for the best crab cakes. Seared until golden brown the cakes are piled over fluffy quinoa strewn with roasted red peppers. From the sea flavor no seafood required. They re served over a bed of lemon seasoned quinoa and garnished with gremolata.

From the sea flavors with a vegetarian twist. Sautéed zucchini with walnuts makes a savory side. Artichoke hearts are roughly chopped for flaky texture then mixed with corn scallion fresno pepper and our bay style spice blend. From the sea crab cake flavor sans crab real or faux.

These cakes are decidedly crustacean free but with tender flaky artichokes sweet corn and savory bay spices you won t miss the crab. Lucky for you and your wallet these coastal delicacies can be easily made at home. Here artichokes mixed with corn scallions breadcrumbs bay style seasoning and a vegan tartar sauce are formed into patties and pan seared to a golden brown. From the sea flavors with a vegan twist.

Set in the fridge to keep cool. It was a bit of a drive to get there from long island so i settled for the crab cakes near home. A small sea of lemon tartar sauce lends creamy tangy notes to every component of the dish double dipping encouraged. To help complete your meal we ve rounded up 13 elegant side dishes to serve with crab cakes from fresh green salads to creamy soups.

They re served over a bed of quinoa strewn with roasted red peppers. A small sea of lemon tartar sauce lends creamy tangy notes to every component of the dish double dipping encouraged. A dollop of basil lemon aïoli adds a bright creamy note on top. The blend s granulated kelp evokes the ocean while a lemon yogurt tartar sauce adds a cooling element on top.

The original crab cakes. Here artichokes mixed with corn scallions a vegan tartar base breadcrumbs and bay style spices are formed into patties. These cakes are decidedly crustacean free but with tender flaky artichokes sweet corn and savory bay style spices you won t miss the crab. The pan cooked cakes are served on quinoa alongside sautéed zucchini.

To make the garlicky aïoli. A side of sautéed zucchini rounds out the savory dish. Seared until golden brown the cakes are piled over fluffy whole wheat couscous strewn with cucumber tomatoes dill and feta. A gremolata garnish made with lemon zest garlic and parsley adds bright herbaceous notes on top.

Mix well and add salt and pepper to taste.