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Gluten Free Crab Cakes
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3.50 from 2 votes

Gluten-Free Vegan "Crab" Cakes

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Appetizer
Cuisine: American
Servings: 6 patties
Calories: 261kcal
Author: Ricki Heller

Ingredients

  • 2 cups well-cooked drained and rinsed chickpeas (about 1 large can)
  • 1 (14-ounce) can hearts of palm either whole or chunks
  • 1 tablespoon Old Bay Seasoning
  • 2 teaspoons Dijon mustard
  • ½ cup chickpea flour sifted
  • 2 tablespoons ground flax seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Kosher or fine sea salt to taste

Instructions

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  • In the bowl of a food processor, pulse the chickpeas to break them up. Add the hearts of palm and pulse a few times more to blend, leaving some visible texture. Transfer to a medium bowl.
  • Add the remaining ingredients and mix well. Using a large ice cream scoop or ⅓ cup measuring cup, scoop the mixture onto the baking sheet and flatten slightly to form patties.
  • Bake for 20-30 minutes, flipping the patties about halfway through, until browned on both sides. Serve with gluten-free cocktail sauce or another sauce of choice.

Nutrition

Calories: 261kcal | Carbohydrates: 39g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 39mg | Potassium: 1457mg | Fiber: 6g | Sugar: 15g | Vitamin A: 75IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 3.5mg