These Vegan Crab Cakes are so good, you'll fool your carnivore friends into thinking they are animal based, meanwhile sparing them from saturated fat and cholesterol (not to mention sparing the sea life, and your wallet.) These cakes have a crispy gluten-free bread crumb coating, with a soft, melty, crabby seafood tasting center.
It's no secret to my close friends that I do indulge in seafood (animals from the sea) from time to time, but in food sensitivity tests, I have found that crab is one food I'm better off avoiding. I have another vegan 'crab' cake recipe, using tofu as the basis, but once I started using hearts of palm, I have been reluctant to go back to tofu. No dig against tofu! It has its place. Hearts of palm (literally the inside of palm tree trunks) mimics the texture of crab so well, that once you flavor it up, like I've done in this recipe, you will think it's real crab.
Make one of my favorite meals with these crab cakes: Plate starting with a smear of Vegan Lemon Cream Sauce around the edge, top the plate with baby salad greens. Drizzle on a touch of Sweet Red Chili Sauce low-FODMAP, then sprinkle on a tablespoon of canned brown lentils (optional), and finally top with 3 of these Vegan Crab Cakes. Absolutely delicious and super impressive for a date or a fancy family dinner.
And, the best news of all, hearts of palm are low-FODMAP, therefore this entire meal can be enjoyed by those who are following a FODMAP diet for IBS. Vegan, dairy-free, egg-free, gluten-free, but FULL of satisfaction.
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