Vegan Crab Cakes

In a food processor, add heart of palm and cooked chickpeas.

Plus ingredients together until the texture is flaky and resembles crab meat.

In a large bowl add aquafaba (water chickpeas where cooked in, or water from the chickpea can), and whisk liquid for 1 minute until it turns white and foamy (like egg whites).

Next add in vegan mayo, dijon mustard, Worchester sauce, liquid smoke, lime juice, garlic powder, salt, old bay seasoning, cayenne pepper, and the heart of palm/chickpea mix.

Carefully mix all the ingredients together, making sure the flavor is evenly distributed.

Using a measuring spoon (to ensure equal sizing), scoop out the "crab" cake mix and shape into the desired disk size.

Once done, place "crab" cakes into the freezer for 10-15 minutes, this will help keep the hold while frying them later.

To shallow fry; in a large skillet add cooking oil (I used 1/2 cup canola oil for its high smoke point) on medium heat.

Cook "crab" cakes for 3-5 minutes on both sides until golden brown.

Enjoy these Vegan "Crab" Cakes just as you would any other crab cake! I served mine on a bed of mixed spring salad, with a drizzle of extra virgin olive oil, lime juice, salt, and cayenne pepper.
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Please give this recipe a try and let me know what you think!