YOU’RE SO CRABBY

My husband loves crab cakes.  Not the mealy ones that only hit one note, but the chunky ones that have lots of flavor.  So it was mandatory for me to try a thousand different ways to make a plant based version until I figured out something he would love.  This version takes a little longer to make than most of my recipes (and it makes a mess) but if you love seafood, this hits the spot!

CLICK THE BUTTONS BELOW, you really want to know WHY you’re eating this, right?

Prep/Cook Time: 60-75 minutes

Servings: 4

Macros: Protein 10g/Fat 4g/Good Carbs 20g

INGREDIENTS

1 Sheet of nori (sushi paper, seaweed, etc…right this minute I could really use a lame “Eat Nori, Not Dori” joke.  Dang it.)

1 can of artichoke hearts

1 can of chickpeas (garbanzo beans-check out the BUFF CHICKS recipe to see their benefits!)

1/2 cup diced red onion

1/2 cup diced red/green bell pepper

1-2 tbs minced garlic

1-2 tbs Old Bay Seasoning (depending on taste)

1 tbs vegan mayo (any kind)

1-2 tbs spicy mustard

1 tbs nutritional yeast (or ‘nooch’)

2 tsp cornstarch

1 cup breadcrumbs

ALWAYS ground flax seeds

INSTRUCTIONS

1)  Rip up and toast the nori sheet in a dry pan until it browns and set it aside.

2)  Drain and rinse artichokes and chickpeas.  Pat dry.

3)  Saute onion and pepper in a tiny amount of water or veggie stock for 5 minutes, add garlic and saute 2 more minutes.

4)  Pulse nori, artichokes and chickpeas in a food processor, half at a time, until broken up but still chunky.  Use a knife and potato masher if you don’t have a food processor.

5)  In a LARGE bowl (this is already messy, have you noticed?), combine artichoke and chickpea mixture, sauteed veggies, mayo, mustard, Old Bay, nooch, cornstarch and breadcrumbs, all seasonings.  Mix well and add salt and pepper to taste.

6)  Cover and refrigerate 30-ish minutes.

7)  Remove from fridge and with your hands portion/form small crab cakes onto a parchment covered baking sheet.

8)  Bake at 400 degrees for 20-25 minutes or until cakes are browned.