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:

 Pre-heat the oven to 400º and line a cookie sheet with parchment paper

DIRECTIONS

  1. In a large bowl mix the Cauliflower, Panko, Salt, Old Bay Seasoning, corn starch, chives, and lemon zest.
  2. 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.
  3. 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.
  4. Bake the cakes for 20 minutes. Remove from oven and move to a serving plate.
  5. 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.

Retour à Seafood Cocktail Dipping Sauce