This dish was an exciting one to make because, while I don't eat crab, I have wanted to try it for years.
I really enjoyed it!
1 15 oz. can chickpeas, drained
1 15 oz. can artichoke hearts, quartered in water, drained
1 15 oz. can hearts of palm, drained
1 cup seasoned bread crumbs + 1 cup for breading
1/4 cup vegan mayonnaise
1/4 cup yellow mustard
1 TBSP lemon juice
1/3 tsp salt
1 tsp Old Bay seasoning
1/2 cup vegan plain yogurt and dill sprigs for garnish
1/2 head of Bibb or Boston Lettuce
Extra virgin olive oil for pan frying
Pulse the chickpeas, artichoke hearts and hearts of palm in a Cuisinart until chopped but leaving texture.
Add it to a mixing bowl with the cup of bread crumbs, mayo, mustard, lemon juice, salt and Old Bay. Combine well. (I used my hands to be sure I captured all of the bread crumbs!
Heat a generous amount of oil in a skillet. While that is warming, shape the mixture into 8-10 patties, coating them in a little of the remaining bread crumbs.
Cook 4-5 minutes per side, and then flip. Depending on the heat of your skillet, you may need to flip a few more time for them to brown properly.
Line a plate with your lettuce, and using a flat spatula, place the crab cakes on top of the lettuce. Add a dollop of the yogurt and a dill sprig to each cake and serve.
You can put this on a toasted bread with the lettuce and additional yogurt if a sandwich is preferred, and some bread and butter pickles if you're craving a relish.