Who doesn’t love a good slider? I mean, really though, I love anything this mini and cute! Brace yourself… these just might be the best darn sliders you taste all summer… SO PERF!
I include a special superfood ingredient that helps transform the chickpeas and hearts of palm into something that seems to have come from under the sea… organic sea kelp! For this recipe, the organic sea kelp GRANULES work best… rich in vitamins, minerals, antioxidants, and iodine.
A few other nutritional powerhouses…
CHICKPEAS – packed with protein and iron
HEARTS OF PALM – good source of potassium
CELERY – great source of vitamins and fiber
FLAT LEAF PARSLEY – high level of antioxidants
For the CRABBY PATTIES you will simply need 1 BOWL & 9 INGREDIENTS… that’s it! Pan fried and served inside a soft slider roll (here I used Ozery Bakery Mini Brioche Buns found at Earth Fare) alongside fresh, delicate butter lettuce and homemade tartar sauce. Is your MOUTH WATERING yet?!
Inspired by my time spent on the Eastern Shore between Ocean City, Maryland and Bethany Beach, Delaware. This recipe is a whole food, plant based spin on a family favorite and an authentic beach classic.
I hope you love this recipe as much as I do, although I’m sure you will. Make sure to tag all of your recreations with #cuisinebykatie so I can see! ENJOY!
Vegan Crab Cake Sliders
Ingredients
Crabby Patties
- 1 15oz can chickpeas SAVE THE LIQUID
- 1 15oz can hearts of palm liquid drained
- 3 tablespoons aquafaba the water from the can of chickpeas
- 1/2 cup panko breadcrumbs
- 1/4 cup celery finely diced
- 2-3 teaspoons old bay seasoning
- 1 tablespoon flat leaf parsley finely chopped
- 1 tablespoon flax meal
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon organic kelp granules
- salt + pepper to taste
- refined coconut oil for pan frying
Quick Tartar Sauce
- 1/2 cup vegan mayo I prefer the Sir Kensington Fabanaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon lemon juice
- 2 teaspoons shallot minced
- 1 teaspoon dijon mustard
- salt + pepper to taste
To Assemble
- butter lettuce
- mini slider rolls I prefer the Ozery Bakery mini brioche buns
Instructions
Crabby Patties
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Open the can of chickpeas, separating the chickpeas from the liquid RESERVING 3 tablespoons of the liquid. Place the chickpeas into a large mixing bowl and mash, leaving some chickpeas whole.
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Next, open the can of hearts of palm and strain out liquid. Chop hearts of palm and add to the large mixing bowl with the mashed chickpeas.
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Add the old bay, mustard, celery, lemon juice, parsley, breadcrumbs, kelp granules, flax meal, aquafaba/chickpea water, salt and pepper and combine with the hearts of palm and chickpeas.
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Using a 1/4 cup measure, make little slider patties. Should yield about 6-7 sliders.
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Add coconut oil to a frying pan over medium-high heat. Cook the patties for about 4 minutes per side, or until golden brown in color. Transfer onto a brown paper bag to remove any excess oil and ready to serve.
Quick Tartar Sauce
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In a medium mixing bowl, combine all tartar sauce ingredients. So simple!
Assembly
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Cut the slider rolls in half. Smear some tartar sauce on both sides of the slider bun. Place a few pieces of lettuce on the top, the crabby patty on the bottom, combine and ENJOY!
