Low Carb Vegan Crab Cakes
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I don’t know whether it’s the warm weather, but I’ve been really into vegan approximations of seafood lately. Like the faux smoked salmon, and the vegan fish tacos from earlier this month, I have another veggie-based fish alternative for any cookouts you may go to: low carb vegan crab cakes!
I know, it seems insane (who even asked for this?), but I had a really strong craving for crab cakes, and I wasn’t about to start eating crab. Fun fact, I’ve actually never had real crab and have only ever had vegan versions of crab cakes. Most vegan versions of crab cakes (either that you can buy at the store, or from the myriad recipes on Pinterest), contain loads of carbs from the binders and breading, and sometimes even for whatever has been used for the vegan “crabmeat,” so like with most dishes, we’re left to our own keto devices.
This recipe ended up tasting so good that I had to stop myself from eating the whole batch before I could take pictures. Even my cat was trying to get in on the action. Literally the only other food items he’s ever tried to eat off my plate are dried coconut chips and Earth Balance. I love that little weirdo.
But anyway, these vegan keto crab cakes are not only low carb, but also paleo friendly, soy free, gluten free and nut free, so pretty much anyone can enjoy them.
Notes on Making Low Carb Vegan Crab Cakes:
- While these can be reheated, they tend to get soggy and the fridge and will need to be crisped up again in a frying pan or the oven.
- You can replace the psyllium husks with a tbsp of ground flax seeds mixed into 2 tbsp of water. You may have to add in another tsp or so of coconut flour to make up for the added water.
- The kelp flakes aren’t entirely necessary, but definitely add to the seafood flavor/experience.
- Because different brands of coconut flour absorb liquids differently, you may need to add an additional tablespoon to help them firm up.
These gluten free, low carb, easy to make vegan crab cakes are the perfect addition to any summer cookout!
- 1 can of hearts of palm, drained and chopped pretty well
- 1/3-1/2 cup vegan mayo (start with the 1/3 and add more if the mixture is too dry)
- 2 tbsp coconut flour
- 2 tsp psyllium husks
- 1/4 tsp kelp flakes
- 1/4 tsp cayenne powder
- 1 tsp lemon juice
- salt & pepper to taste
- Heat a frying pan or cast iron griddle on medium-low heat.
- In a mixing bowl, thoroughly combine all ingredients. Stir until a mixture forms that is sturdy enough to form into patties. If the mixture is too wet, slowly add in coconut flour until the right texture forms.
- Make four crabcakes, and place them on the griddle. Cook about 5 minutes, until the bottom is golden brown. Gently flip and repeat on the other side.