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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

  1. 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. 

  2. 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. 

  3. 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. 

  4. Using a 1/4 cup measure, make little slider patties. Should yield about 6-7 sliders. 

  5. 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

  1. In a medium mixing bowl, combine all tartar sauce ingredients. So simple!

Assembly

  1. 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!