Vegan Crab Cakes

These vegan crab cakes are 100% AMAZING!

And that creamy remoulade sauce??  

Mmmm. So good.

They seriously taste like the crab cakes I remember from childhood trips to the Oregon Coast.

Make these for sure!!! You'll love 'em.

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- VEGAN CRAB CAKES -

Recipe inspired by Kris Carr

(serves 4)

Remoulade Sauce Ingredients:

1 c. vegan mayo
1 tbsp. ketchup
1 tbsp. dijon mustard
1 tsp. hot sauce
1 tsp. vegan worcestershire
juice from half a lemon
1 tbsp. capers
1/4 c. parsley, not chopped
1/4 c. red bell pepper, roughly chopped
2 tsp. minced shallot (or 1 tsp. onion powder)
salt and pepper, to taste

Directions:

Blend all ingredients until smooth and creamy.

Crab Cake Ingredients:

1 sheet of nori, toasted (or 2 tbsp. toasted nori flakes)
2, 14-oz cans hearts of palm (whole, not diced)
1/4 c. finely diced red onion
1/4 c. finely diced red bell pepper
2 tsp. old bay seasoning
3 tbsp. vegan mayo
1 tbsp. nutritional yeast (aka nooch)
2 tsp. cornstarch (or arrowroot powder)
sea salt and black pepper, to taste
1 c. Panko bread crumbs (use GF if needed)

Directions:

1. Toast nori sheet over electric burner and grind (if not using toasted nori flakes).

2. Drain the hearts of palm and press in a towel to dry.

3. Pulse the hearts of palm in a food processor gently, until it looks like crab meat.

4. Sauté the red onion and bell pepper in a little bit of vegetable broth or water until soft.

5. In a large bowl, combine hearts of palm, onion, bell pepper, mayo, 1 tsp. old bay seasoning, nori flakes, nutritional yeast, cornstarch or arrowroot powder, and salt & pepper to taste. Mix well. Cover and refrigerate for 30 mins.

6. Portion the chilled mix into small crab cakes.

7. Combine breadcrumbs with 1 tbsp. old bay seasoning. Coat the crab cakes with the breadcrumb mixture. Form and let sit in fridge for 1 hour.

8. On medium-high heat, sauté the crab cakes for 2-3 mins on each side in a couple tablespoons of oil. (see note for oil-free version)

9. Remove from pan and place on parchment paper.

10. Place finished crab cakes in a warm oven (~200F) until the rest are finished. Serve with the remoulade sauce, some fresh lemon and a sprinkle of fresh parsley.

Enjoy the shit outta these!

NOTE: If you want to make this recipe completely oil-free, then you can try baking the crab cakes in a 400F oven for around 15 minutes. FYI: I haven't tried baking these yet, so if you do, let me know how they turn out!

xx Kristen
 

Vegan Potato Salad

This Vegan Potato Salad tastes just like the classic you remember!

It's that good y'all.

Bring this potato salad to your next backyard picnic, family get-together, or camping trip!

It's absolutely perfect for any occasion.

And everyone will LOVE you for it!

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- VEGAN POTATO SALAD - 

(makes a shit ton)

Ingredients:

- 10 medium yukon gold potatoes, cut into 1 inch cubes

- 1/2 small red onion, diced

- 1 red bell pepper, diced

- 1/2 - 3/4 c. celery, diced

- 1 1/2 cups vegan mayo

- 2 tbsp. white wine vinegar

- 1 tbsp. mustard (I used dijon)

- 1 tbsp. organic sugar (optional)

- 1 tsp. garlic powder

- 1/2 tsp. onion powder

- 1/3 c. dill pickle relish

- 1 1/2 tsp. dried dill (use less if you want it less dill-y)

- 1 tsp. dried parsley

- 1/2 tsp. turmeric

- 2 - 3 tbsp. nooch (aka nutritional yeast)

- 1/2 tsp. salt, to taste

- 1/8 tsp. black pepper

Directions:

1. In medium-sized mixing bowl mix together the vegan mayo, vinegar, mustard, sugar, garlic powder, onion powder, relish, dried dill, dried parsley, turmeric, nooch, salt and pepper and let it sit in the fridge while you prepare the rest of the ingredients. 

2. Boil the cubed potatoes for 10-15 minutes - until they're soft, not mushy. 

3. While the taters are boiling, dice up the onion, red bell pepper, and celery. 

4. Once the potatoes are done, drain and rinse them with cold water to stop the cooking process and cool down the potatoes for your salad. 

5. Once the potatoes are cool to the touch, add them to a large mixing bowl with the diced veggies and the dressing and mix well. 

6. Adjust seasonings to taste. 

7. Pop the finished potato salad into the fridge and let it sit for at least 2 hours (overnight is best). 

8. Before serving, sprinkle the top with a little smoked paprika for style. Enjoy! 

Seriously. Make this stuff ASAP. 

You. Will. Love. It. 

xo Kristen