Mock Crab Cakes

After receiving a few requests for this recipe, I am happy to share it. Let me know how it works out for you.

Harrowstyle Mock Crab Cakes.

29 ounce can of chick peas drained

15 ounce can of hearts of palm drained

15 ounce can of artichoke hearts drained

3 chopped scallions include green tops

3/4 cup of mayonnaise (vegan or regular)

1 teaspoon of dijon mustard

1/4 teaspoon kosher salt

1/4 teaspoon pepper

1 teaspoon Old Bay seasoning

1/4 kelp granules (optional)

2 tablespoon finely chopped pickle or pickle relish

1 cup panko breadcrumbs

Oil (neutral) for sautéing

Add chick peas, hearts of palm and artichoke hearts in food processor. Pulse so that chick peas are still recognizable but not whole. Due to large amount of chick peas you may have to do two processor batches.

Transfer mixture to large bowl. Add scallions, mayonnaise, dijon mustard, salt, pepper, Old Bay, kelp, pickle and panko and combine.

Form patties of whatever size you choose. Place onto parchment paper baking sheet and place in refrigerator for a least 15 minutes to set up.

Heat oil in large sauté pan to high heat. Without crowding pan (you may have more than one batch) place patties in pan until they are brown on both sides. Approx. 5 minutes each side. Transfer back to baking sheet (with fresh parchment.) Put baking sheet back in oven to cook at 325° for 15 minutes. Unneeded patties can be stored in refrigerator for 4 days as can leftovers. 

This is a very forgiving recipe. Add and omit as preferred.