Vegan Crab Cakes

5 from 6 votes

Deliciously flaky and 'fishy' cakes that are kind to crabs and that your taste buds will love too!

Prep Time15

Cook Time15

Refridgeration time15

Total Time45

Course: Canape, Dinner, starter

Cuisine: british, French, Vegan

Diet: Gluten Free, Vegan

Servings: cakes

Calories: 100kcal

240 g tin/can drained cannellini/white beans drained weight0 (Equivelant to 1 standard 15 oz'cans)
4 cloves garlic chopped finely
2 teaspoon olive oil plus extra if frying the cakes
35 g capers
30 ml caper brine from the tin of caper
50 g spring onions green onions (about 4)
110 g marinated / tinned artichokes (drained)
1 teaspoon chopped fresh / dried rosemary
Zest of ½ an unwaxed lemon
30 ml lemon juice
50 g gram flour
50 g potato or corn starch aka corn flour in uk/aus
1 teaspoon dijon mustard
3 teaspoon nori seaweed sprinkles or cut up sheet of seaweed
1 teaspoon old bay seasoning
1 teaspoon fresh dill optional
1 teaspoon salt
Pepper to taste
Extra fresh dill optional garnish

Finely chop the nori sheet if using. Finely chop the garlic.
Mash the cannellini beans roughly (keep it a bit chunky for texture) in a bowl.
Chop the artichoke into small(ish) pieces, then add to the mixture. About 1cm by 1cm pieces.
Add the all the seasonings, salt, pepper, rosemary, lemon zest, mustard, capers seaweed, dill, and garlic to the beans and artichokes. Mix together.
Add in the flours, mix well.
Add the lemon zest, lemon juice and caper juice. Mix again.
Put the whole mix in the fridge for about 15 mins to firm up.
Make the mix into round patties / cakes OR use a cookie scoop.
Pan fry in oil for about 4 minutes on each side, or until they are nicely browned but not burnt. Or bake for 25-30 minutes at 200°C / 400°F / Gas Mark 6.

If frying, this can be done a day before an event and then the patties can be heated up in the oven just before serving.

You can make double the mixture and freeze some for another time!