Crabby Cakes with Seaweed Pesto

Flaky, tender, and creamy, these plant-based crab cakes are the answer to a no-fish main on your holiday table. The seaweed pesto adds an unmistakable taste of the sea. Heart of palm, a vegetable harvested from palm trees, serves as a plant-based stand-in for crab meat with its texture and appearance. You can find it in the canned vegetable aisle of most natural health food stores. Wakame can replace dulse for use in the pesto. 

This recipe originally appeared on alive.com as “Crabby Cakes with Seaweed Pesto.”

Crabby Cakes with Seaweed Pesto

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Servings

6

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Ingredients

Crab cakes

• 18 oz can chickpeas drained and rinsed
• 14 oz can hearts of palm drained
• 3 green onions green parts only, roughly chopped
• 1 jalapeño pepper seeded and chopped
• 1/4 cup vegan mayonnaise
• 2 tsp Old Bay seasoning
• 1 Tbsp Dijon mustard
• 1 1/2 cups panko breadcrumbs divided
• 2 Tbsp grapeseed, sunflower, or extra-virgin olive oil

Pesto

• 1 oz dried dulse
• 1 cup fresh basil
• 1/4 cup unsalted roasted sunflower seeds
• 1 garlic clove peeled and minced
• 1 Tbsp lemon juice
• 1/4 tsp salt
• 1/4 cup extra-virgin olive oil

Ingredients Crab cakes 18 oz can chickpeas drained and rinsed 14 oz can hearts of palm drained 3 green onions green parts only, roughly chopped 1 jalapeño pepper seeded and chopped 1/4 cup vegan mayonnaise 2 tsp Old Bay seasoning 1 Tbsp Dijon mustard 1 1/2 cups panko breadcrumbs divided 2 Tbsp grapeseed, sunflower, or extra-virgin olive oil Pesto 1 oz dried dulse 1 cup fresh basil 1/4 cup unsalted roasted sunflower seeds 1 garlic clove peeled and minced 1 Tbsp lemon juice 1/4 tsp salt 1/4 cup extra-virgin olive oil

Servings 6 Print Recipe

Instructions

1. In food processor, place chickpeas, hearts of palm, green onion, and jalapeno and pulse to combine and create coarse mixture. Do not blend into purée. Place mixture in large bowl and stir in mayonnaise, Old Bay seasoning, Dijon mustard, and 1 cup panko breadcrumbs. In shallow dish, place remaining 1/2 cup panko breadcrumbs.
2. Form mixture into 6 equal-sized patties, packing mixture tightly. Turn each patty in shallow bowl of panko crumbs until coated.
3. In large skillet, heat oil over medium high. Add cakes to skillet and pan-fry for 3 minutes on each side, or until golden and crisp. Do this in two batches, adding more oil to skillet if needed.
4. To make pesto, in bowl, place dulse, cover with water, and let soak for 10 minutes. Drain rehydrated dulse and place in food processor with basil, sunflower seeds, garlic, lemon juice, and salt. Blend into coarse mixture. With machine running, slowly drizzle olive oil through top feed tube.
5. Serve crab cakes topped with seaweed pesto.