Time: 1 hour 50 min.
Complexity: easily
Servings: 8

These vegetarian crab cakes are packed with the flavor of traditional American crab cakes, but instead of crab, the filling is canned chickpeas. The secret to their amazing flavor is Old Bay seasoning, which is typically added to fish and seafood dishes, and a squeeze of lemon juice. Form the chickpea cakes and let them set in the refrigerator before frying to prevent them from falling apart. Serve the fried vegan crab cakes with lemon wedges for drizzling and a vegan mayonnaise-based tartar sauce. Dip and enjoy.

Ingredients:

Chickpea Crabcakes

• 2 x 425g cans chickpeas, reserve 1/4 cup liquid, drain the rest
• A pinch of cream of tartar
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice + lemon wedges for serving
• 2 tsp. Old Bay seasoning
• 1 teaspoon honey mustard
• 2 slices white bread or 1 hamburger bun, torn into pieces
• 2/3 cup premium flour
• Vegetable oil, for frying

Tartar sauce

• 1/4 cup vegan mayonnaise
• 0.5 tsp honey mustard
• Pinch Old Bay seasoning
• Half a pickled cucumber, finely chopped
• 1 tbsp. cucumber brine

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chickpeas, pickled cucumber, lemon juice, cream of tartar, Old Bay seasoning, fish seasoning

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Preparation:

Step 1
• Chickpea Crabcakes:
  
  Pour the chickpea liquid into a large bowl, add the cream of tartar and whisk vigorously until foamy.
  
  Stir in the parsley, lemon juice, Old Bay seasoning, and honey mustard, then add the bread pieces and toss to coat. Let sit until the bread is tender, about 5 minutes.
Step 2
• Meanwhile, finely chop the chickpeas (or crush them). When the bread mixture is ready, add the chickpeas and stir until the mixture holds together when pressed. Form into eight 2cm-thick patties with nicely rounded edges.
Step 3
• Cover and refrigerate for at least 1 hour.
  
  Tartar sauce:
  
  In a small bowl, combine mayonnaise, honey mustard, Old Bay seasoning, pickle, and brine. Refrigerate until ready to serve.
Step 4
• Preheat oven to 175°C.
Step 5
• Place flour and a large pinch of salt on a plate. Heat a large nonstick skillet over medium heat, adding enough oil to coat the bottom. Dredge half the patties in the flour. Once the oil is hot and shimmering, add the patties and cook until golden brown and crisp, about 3 minutes per side. Adjust the heat as needed to prevent burning. Transfer them to a baking sheet and repeat with the remaining patties. Sprinkle each patty with salt and bake until heated through, about 5 minutes.
Step 6
• Serve chickpea patties with tartar sauce and lemon wedges.

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