Green Chef Vegan Crab Cakes

Here artichokes mixed with corn scallions breadcrumbs bay style seasoning and a vegan tartar sauce are formed into patties and pan seared to a golden brown.

Green chef vegan crab cakes.

Tempeh cakes seasoned with a chesapeake bay style spice blend paprika mustard and celery seed are mixed with breadcrumbs and cooked golden brown. They re served over a bed of lemon seasoned quinoa and garnished with gremolata. Lucky for you and your wallet these coastal delicacies can be easily made at home. Sautéed zucchini with walnuts makes a savory side.

The pan cooked cakes are served on quinoa alongside sautéed zucchini. A dollop of basil lemon aïoli adds a bright creamy note on top. Sautéed tomatoes and fennel plus a carrot cabbage and arugula slaw complement the crab cakes. Here artichoke hearts mixed with corn italian seasoned breadcrumbs chia seeds and tartar sauce are formed into patties and pan seared to a crispy finish.

I m from long island and i grew up eating many seafood dishes but my favorite thing to order was crab cakes. The blend s granulated kelp evokes the ocean while a lemon yogurt tartar sauce adds a cooling element on top. Artichoke hearts are roughly chopped for flaky texture then mixed with corn scallion fresno pepper and our bay style spice blend. It was a bit of a drive to get there from long island so i settled for the crab cakes near home.

To make the garlicky aïoli. From the sea crab cake flavor sans crab real or faux. These cakes are decidedly crustacean free but with tender flaky artichokes sweet corn and savory bay style spices you won t miss the crab. From the sea flavors with a vegan twist.

From the sea flavor no seafood required. The original crab cakes. Mix well and add salt and pepper to taste. They were very popular on the east coast and especially in maryland where they are known for the best crab cakes.

Seared until golden brown the cakes are piled over fluffy quinoa strewn with roasted red peppers. A gremolata garnish made with lemon zest garlic and parsley adds bright herbaceous notes on top. From the sea flavors with a vegetarian twist. Combine all the ingredients in a small bowl.

Here artichokes mixed with corn scallions a vegan tartar base breadcrumbs and bay style spices are formed into patties. A simple arugula salad and roasted broccolini round out this vibrant dish. Set in the fridge to keep cool. A side of sautéed zucchini rounds out the savory dish.

Now the only hurdle to enjoying crab cakes is choosing what side dish to pair with them. Seared until golden brown the cakes are piled over fluffy whole wheat couscous strewn with cucumber tomatoes dill and feta. These cakes are decidedly crustacean free but with tender flaky artichokes sweet corn and savory bay spices you won t miss the crab. They re served over a bed of quinoa strewn with roasted red peppers.

To help complete your meal we ve rounded up 13 elegant side dishes to serve with crab cakes from fresh green salads to creamy soups.