Crab 'no' Cakes Recipe
Make Crab 'no' Cakes Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Binding Ingredients
Seasoning Ingredients
Cooking Ingredients
Method
Preparation of Flax Egg
- 1
Prepare Flax Egg
In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes until it thickens. This will act as the binding agent for the crab 'no' cakes.
Mixing Ingredients
- 2
Combine Base Ingredients
In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some texture. Add the cooked quinoa, diced red bell pepper, chopped green onion, and Old Bay seasoning. Mix well.
- 3
Add Binding and Seasoning Ingredients
To the chickpea mixture, add the prepared flax egg, breadcrumbs, Dijon mustard, lemon juice, garlic powder, black pepper, and salt. Mix until all ingredients are fully incorporated.
Forming and Cooking
- 4
Form Patties
Using your hands, form the mixture into patties, about 3-4 inches in diameter and 1 inch thick. Place them on a plate or baking sheet.
- 5
Cook Patties
Heat olive oil in a large skillet over medium heat. Once hot, carefully add the patties to the skillet, cooking in batches if necessary. Cook for about 4-5 minutes on each side or until golden brown and crispy.
Serving
- 6
Serve
Once cooked, transfer the crab 'no' cakes to a paper towel-lined plate to absorb excess oil. Serve warm with your favorite dipping sauce or on a bed of mixed greens.