Our Chickpea ‘Crab’ Cakes are a plant-based version of this New England/Mid-Atlantic classic. The chickpea base is combined with artichoke hearts, hearts of palm, breadcrumbs (to thicken), and a variety of seasonings. Making them is as simple as mixing the ingredients together, forming into patties, and then baking them to golden brown perfection. To complement the yumminess, we also include a recipe for dairy-free Tartar Sauce.
Preheat oven to 400°F and line baking sheet with parchment paper.
Pulse artichokes, chickpeas and hearts of palm in food processor until mixed and chunky.
Place mixture in bowl and combine with 1/2 cup breadcrumbs, Old Bay seasoning, Dijon mustard, lemon juice, and black pepper.
Sprinkle 1/4 cup breadcrumbs on a plate. Form mixture into patties then coat each in breadcrumbs.
Place on baking sheet. Bake 30–40 minutes, flipping halfway through.
Mix together Tartar Sauce ingredients. Serve with crab cakes.
*Greek-style dairy-free yogurt can also be used.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.