These vegan crab cakes are easily made into miniature versions for an impressive plant-based appetizer that even omnivores will like. Leftovers are great cold on toast with sliced tomato and avocado. Try bringing these to your next barbecue and watch them quickly disappear!
Ingredients
- 2 cups marinated artichoke or heart of palm, drained
- 2 tsp Old Bay® Seasoning
- 2 greens onions, sliced
- 1/4 jalapeno, seeded and chopped
- 2 Tbsp parsley, chopped
- 1/4 cup vegan mayo
- 2 tsp Dijon mustard
- 1/4 cup panko or gluten-free breadcrumbs, with some extra for coating
- Salt and pepper to taste
- Oil, for frying
Preparation
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Chop artichoke or heart of palm finely. Mix with remaining ingredients.
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Form into cakes. Coat in extra panko or bread crumbs.
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Fry for 2 to 3 minutes a side or until golden brown. Place on a paper towel to absorb extra oil.
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Serve with lemon slices.
