Green Chef Vegan Crab Cakes

A small sea of lemon tartar sauce lends creamy tangy notes to every component of the dish double dipping encouraged.

Green chef vegan crab cakes.

Set in the fridge to keep cool. Sautéed tomatoes and fennel plus a carrot cabbage and arugula slaw complement the crab cakes. It was a bit of a drive to get there from long island so i settled for the crab cakes near home. A gremolata garnish made with lemon zest garlic and parsley adds bright herbaceous notes on top.

These cakes are decidedly crustacean free but with tender flaky artichokes sweet corn and savory bay style spices you won t miss the crab. A small sea of lemon tartar sauce lends creamy tangy notes to every component of the dish double dipping encouraged. Artichoke hearts are roughly chopped for flaky texture then mixed with corn scallion fresno pepper and our bay style spice blend. A side of sautéed zucchini rounds out the savory dish.

From the sea flavor no seafood required. To make the garlicky aïoli. The pan cooked cakes are served on quinoa alongside sautéed zucchini. Sautéed zucchini with walnuts makes a savory side.

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. Combine all the ingredients in a small bowl. From the sea crab cake flavor sans crab real or faux. Tempeh cakes seasoned with a chesapeake bay style spice blend paprika mustard and celery seed are mixed with breadcrumbs and cooked golden brown.

From the sea flavors with a vegetarian twist. Here artichokes mixed with corn scallions a vegan tartar base breadcrumbs and bay style spices are formed into patties. 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. From the sea flavors with a vegan twist.

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. Seared until golden brown the cakes are piled over fluffy quinoa strewn with roasted red peppers. Now the only hurdle to enjoying crab cakes is choosing what side dish to pair with them.

The original crab cakes. They were very popular on the east coast and especially in maryland where they are known for the best crab cakes. 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. A dollop of basil lemon aïoli adds a bright creamy note on top.

They re served over a bed of lemon seasoned quinoa and garnished with gremolata. The blend s granulated kelp evokes the ocean while a lemon yogurt tartar sauce adds a cooling element on top. Lucky for you and your wallet these coastal delicacies can be easily made at home. From the sea flavors with a vegan twist.

Mix well and add salt and pepper to taste.