Super Easy 30-Minute "Crab Cake" Vegan Sliders

⬇️ SCROLL DOWN FOR THE VIDEO ⬇️

We hope you enjoy creating these delicious super easy and quick to make vegan "Crab Cake Sliders" by Chef Stacey Dougan. To watch this recipe in action, watch Chef Stacey Dougan in action on our NEW YouTube channel! Subscribe and leave a comment using "😍👩🏾‍🍳" so we know you came from our blog! If you live in Las Vegas, Nevada, order these crab cakes from our Thanksgiving menu - Learn more.

Crab Cake Ingredients:

14 oz - Hearts of Palm (drained)

14 oz - garbanzo beans (drained and save the liquid aka aquafaba)

4 cloves garlic - minced

1/4 cup dried nori sheets

1/2 tablespoon dulse seaweed

1/2 teaspoon creole seasoning

2 teaspoons Old Bay

2 tablespoons nutritional yeast

2 tablespoons fresh dill - chopped

1/4 cup fresh basil - chopped

1/4 cup aquafaba (liquid from garbanzo beans)

1 tablespoon liquid aminos

2 tablespoons celery - minced

2 tablespoons onion - minced

2 tablespoons red bell pepper - minced

1/2 tablespoon mustard

1/4 cup gluten free flour

1/4 teaspoon sea salt

1/8 teaspoon black pepper

6 slider buns

Breading Ingredients:

2 cups panko

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon Old Bay

2 teaspoons nutritional yeast

Oil of your choice for frying

Dill Remoulade Ingredients:

1/4 cup - Vegenaise or vegan mayo of your choice

1 tablespoon - lemon juice

2 teaspoons - fresh dill chopped

1 teaspoon - dijon or yellow mustard

1/2 teaspoon - sriracha (optional)

Instructions:

Chop hearts of palm in small pieces and set aside in a bowl. Mash garbanzo beans until slightly chunky and mix in the bowl with the hearts of palm. Add remaining ingredients for the crab cakes and mix well. In a separate bowl, mix ingredients for the breading: Panko, onion and garlic powder, nutritional yeast and Old Bay.

Measure crab cakes with a 1/3 cup measuring cup and shape crab cakes into patties. Place each patty in the Panko breading mix and transfer to a plate or sheet pan. Put the patties in the fridge for at least an hour or in the freezer for 30 minutes so the crab cakes can set. Mix all ingredients in a bowl for the dill remoulade and set aside.

Remove the crab cakes from the fridge and heat the oil in a frying pan over medium high heat. Fry the cakes for 3-4 minutes on each side or until slightly browned. Remove to a paper towel lined plate to drain. Serve immediately with slider buns and dill remoulade

Watch Chef Stacey Dougan create these delicious vegan crab cakes sliders