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Vegan Crab Cakes with Remoulade Sauce

Crispy vegan crab cakes accompanied with remoulade sauce makes for a show-stopping dinner plate. Created by Chef Clarice Hall

Total Time: 35 minutes

Servings: 6

Ingredients

½ cup fresh parsley, chopped

½ cup fresh cilantro, chopped

1 lemon, squeezed and zested

½ small red onion, diced

2 cloves garlic, minced

¼ cup red bell pepper, diced

¼ cup yellow bell pepper, diced

15 oz can garbanzo beans

1 ½ cups DOLE Shredded Young Green Jackfruit

1 pk seaweed

1 Tbsp herbs and spices, blended

1 Tbsp onion powder

Dash of salt, pepper, and cayenne pepper

½ cup bread crumbs

⅓ cup flour

3 Tbsp ketchup

1 cup vegan mayonnaise

2 Tbsp mustard

1 Tbsp capers, chopped

¼ cup horseradish

Splash of hot sauce

Olive oil or cooking oil, as needed

In a large bowl combine parsley, cilantro, lemon juice and zest, onion, garlic, red and yellow bell peppers.
Open and drain beans reserving ¼ cup of bean juice, then put beans in a food processor and blend until semi-smooth.
Transfer bean mixture into bowl with chopped vegetables.
Open, drain and measure jackfruit. Then transfer to bowl with other ingredients.
Crumble up whole pack of seaweed, mix well, and add herbs & spices, onion powder, salt, pepper and cayenne pepper to taste.
Add bread crumbs, flour, and reserved bean juice to mixture and combine well.
Portion mixture into 3 oz crab cake patties and set aside.
In a small dish, add ketchup, mayo, mustard, capers, horseradish, and hot sauce to a bowl and mix well to create the remoulade sauce.
Heat olive oil or cooking oil of your preference in a pan over medium heat.
Cook crab cakes on medium high heat until both sides are brown and crispy.
Garnish with parsley, lemon and remoulade sauce for dipping and serve.