Vegan "Crab" Cakes
Sometimes you just NEED a spicy little snack! Try these savoury bites the next time you have a hankering. They also make for a perfect Vegan offering at your next party!
This recipe will make 6 3-bite "cakes" - make smaller ones for a party appetizer.
Ingredients for the "Cakes":
- 2 Cups of raw, shredded cauliflower
- 1 Cup of panko
- ½ tsp Salt
- 1 tsp Old Bay Seasoning
- 3 Tbs Corn starch
- 2 Tbs Dried chives
- Zest of ¼ lemon
- 2 tsp lemon juice
- 3 Tbs of olive oil
Topping or dip on the side:
- ½ cup of WD Seafood Cocktail Sauce
- Lemon zest
- 1 tbs of chives
- Lemon wedges on the side
Pre-heat the oven to 400º and line a cookie sheet with parchment paper
DIRECTIONS
- In a large bowl mix the Cauliflower, Panko, Salt, Old Bay Seasoning, corn starch, chives, and lemon zest.
- Add olive oil one tablespoon at a time. Toss all ingredients and then add lemon juice. Toss and let it sit for 10 minutes to get more consistent.
- Divide the mix into 6 portions, approximately ½ cup each, with your hands shape the cakes compressing to make it firm and place the cakes on the baking pan.
- Bake the cakes for 20 minutes. Remove from oven and move to a serving plate.
- Serve them warm, topped with seafood sauce, lemon zest and chives and lemon wedges on the side.
For party sized platter:
If you're cooking for a crowd, double the recipe and make "cakes" with 1 Tbs portions, cook for 10 - 15 minutes. Make sure you have WD Seafood Cocktail Sauce for dipping on the side.