Creole Crabless Cakes
Ingredients
For the crab cakes:
1 (400g) can of chickpeas (~2 cups), drained, then patted dry in a dish towel
1 (400g) can of artichokes hearts (~2 cups), drained, then patted dry in a dish towel
1 red bell pepper, pith and seeds removed, roughly chopped
1 stick of celery, roughly chopped
1/4 cup parley
2 cloves garlic
1 Tbsp roasted nori (optional)
3 Tbsp dijon mustard
3 Tbsp vegan mayonnaise
1 1/2 cup Italian bread crumbs, divided
1 Tbsp Creole seasoning (we use Tony Chachere’s)
3 Tbsp chickpea flour
1/2 lemon, juiced
Neutral-flavored oil or spray oil (such as vegetable or avocado)
To serve: lemon wedges
For the spicy Creole remoulade:
1/2 cup vegan ranch dressing
1/2 Tbsp Tabasco sauce
1/2 tsp horseradish
1 tsp Creole seasoning (we use Tony Chachere’s)
2 Tbsp chives, minced
1/2 tsp sweet paprika
1 tsp capers, minced
Directions
Process the chickpeas and artichoke: Add the chickpeas and artichoke to the work bowl of a food processor. Pulse 6-7 times, leaving the mixture chunky. Transfer to a large mixing bowl.
Process the vegetables: Then add the red bell pepper, celery, parsley, green onion, and garlic to the work bowl of a food processor. Blend until minced finely, stopping to scrape down the bowl as needed. Add mixture to the chickpeas and artichoke, and stir to combine.
Make the crabless mixture: Then add the dijon mustard, vegan mayonnaise, 1 cup of Italian bread crumbs, Creole seasoning, roasted nori, chickpea flour, and lemon to the chickpea mixture. Stir until all the ingredients are thoroughly combined. The mixture should hold together when squeezed.
Now we form the crab cakes! Pack a 1/4 cup scoop with the crabless cake mixture. Then invert the scoop and gently tap it on the side of the mixing bowl to release the cake. Press the cake together and form it into a 1/2″ patty with your hands and then place it on a lined sheet pan.
Coat the crab cakes: (If baking, preheat oven to 400F). Add the remaining 1/2 cup of Italian bread crumbs to a small bowl. Press each crab cake into the bread crumbs to coat on both sides. Then arrange them back on the sheet pan. At this point the crab cakes can be held in the refrigerator for up to 24 hours, frozen or pan fried.
Cook the crab cakes:
Air Fry: This is our favorite cooking method, because the crabless cakes out so crispy and evenly fried! This method also uses less oil, making the crabless cakes less caloric compared to traditional pan frying. Arrange the crab cakes in one layer in the basket of an air fryer. Spray or brush the crab cakes with oil and air fry at 390F for 12 minutes, flipping midway through the cooking time.
Bake: Brush or spray the crab cakes with oil and bake on a lined baking sheet at 400F for 20 minutes, flipping the crab cakes midway through the cooking time.
Pan Fry: Pour enough oil into a frying pan for a shallow fry and heat it over medium-high heat. Meanwhile, line a sheet pan with paper towel and place a baking rack over the paper towels, and set aside. The oil is ready when it shimmers and bread crumbs tossed into the pan sizzle. Cook crab cakes for 3-4 minutes on each side, or until golden brown. Transfer the crab cakes to the lined sheet pan you prepared. (This method allows for air circulation around your crab cakes, keeping them crisp. Otherwise, you can transfer the crab cakes to a paper towel-lined plate. Serve with spicy Creole remoulade and lemon wedges.
(Optional) Make the spicy Creole remoulade: In a small bowl, whisk together the vegan ranch dressing, Tobasco, horseradish, Creole seasoning, chives, sweet paprika, and minced capers. Store in an air-tight container in the refrigerator for up to one week.