Vegan Crab Cakes with Creole Aioli
DATE: September 27, 2022
- Serves: 6
Featured product
House of the Rising Spice
Creole Spice
Provence You've Been Gone
Herbes de provence
VEGAN CRAB CAKES ( MAKES ABOUT 12-14 3" DIAMETER PATTIES)
- 2 tbsp olive oil, separated
- 1 small onion, diced
- ½ cup celery, diced
- 4 cloves garlic, minced
- 1 cup canned green jackfruit, broken up with a wooden spoon
- 1 small red bell pepper, diced
- 1 tsp Healthy On You® Provence You’ve Been Gone spice blend
- 2 tbsp Healthy On You® House of the Rising Spice Creole spice blend
- 4 sprigs, fresh thyme, leaves ony
- 1 cup water chestnuts chopped fine (one 8 oz can)
- ½ cup bamboo shoots, chopped fine
- 1 15 oz can chickpeas drained and crushed
- 1 cup Sir Kensington Fabanaise (vegan mayo)
- 1 cup paleo flour or almond flour
- 1 tsp sea salt
- zest of one lemon
FOR THE CREOLE AIOLI
- ½ cup Sir Kensington Fabanaise
- 2 tbsp Healthy On You® House of the Rising Spice spice blend
- 3 dashes of Tabasco sauce
- zest of one lemon
- juice of one lemon
Directions
TO MAKE THE VEGAN CRAB CAKES
- Line a 9x13 baking sheet with parchment paper and set aside.
- Heat ½ the olive oil under medium heat. When hot, add the onions, garlic, celery and Jackfruit and salt.
- Sweat the onions and break up the jackfruit as it cooks and softens.
- Remove from the stove when the onions are translucent and the jackfruit is soft about 5-7 minutes.
- In a large bowl, add the crushed chickpeas, bell pepper, water chestnuts, bamboo shoots, thyme, the Provence You’ve Been Gone, House of the Rising Spice, lemon zest, and almond flour.
- Stir to combine all ingredients.
- Add the Fabanaise and fold in the cooked jackfruit mixture.
- Form the mixture into small patties, place on the baking sheet and place in the refrigerator for 30 minutes or more.
TO MAKE THE CREOLE AIOLI
- Whisk all the Creole Aioli ingredients in a bowl and refrigerate while you complete the vegan crab cakes.
FINISH THE CRAB CAKES
- Preheat oven to 375 F.
- When 30 minutes is up, remove the fab-cakes from the fridge and pre-heat a large frying pan and add a ½ tbsp of olive oil per batch.
- Working in batches, add 4-5 fab cakes at a time and cook for about 5-8 minutes on each side. Set back onto the baking sheet.
- When finished, add them to the sheet pan and bake for 12-15 minutes.
- Remove from oven and serve hot with the Creole Aioli.
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Learn How to Cook
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