- 1 14-oz can chickpeas (reserve bean juice, aka aquafaba)
- 1 14-oz cans hearts of palm, chopped into large pieces
- 2 jalapenos, seeded and minced
- 2 stalks celery, finely chopped
- ½ sizeable red bell pepper, finely chopped
- 3 scallions, sliced thin
- ½ cup vegan mayonnaise
- 2 Tbsp Old Bay seasoning
- 1 Tbsp Creole (can also use spicy brown) mustard
- ½ cup panko bread crumbs + ½ cup more for coating
- Salt and pepper
- 3 Tbsp of Dijon mustard
- 3 Tbsp of white wine vinegar
- 2/3 cup vegan mayonnaise
- 1 Tbsp of capers, chopped
- 1 Tbsp of cornichons (pickles), chopped
- 1 tsp each of dried parsley, chervil, and tarragon
- 1 Tbsp Creole mustard or coarse ground spicy brown mustard
- 1 Tbsp prepared horseradish
- 1 Tbsp of shallots, finely chopped
- Place the chickpeas in a food processor and pulse. Don’t over process just enough to break them down. Remove from food processor and set aside.
- Repeat process with hearts of palm. You want a crab-like texture. Do not over-process. Remove and set aside.
- Dice jalapenos.
- Add chickpeas, hearts of palm, and jalapeños to a large bowl. Add celery, bell pepper, and scallions. Mix well to combine.
- In a separate bowl, whisk 1/4 cup of the reserved chickpea liquid until foaming – this will take a few minutes. Add all remaining ingredients except bread crumbs. Stir well to combine.
- Add liquid mixture to crab cake mixture and mix well. You may need to use your hands. Add breadcrumbs and season with salt and pepper.
- On a lined baking sheet, form the mixture into 2” balls and flatten with a spatula or your hand.
- Chill cakes, uncovered, for ½ hour to help set.
- Place the remaining ½ cup of panko in a shallow dish.
- Coat each cake with the remaining panko. Lightly brush with remaining aquafaba.
- Heat an oil-coated skillet on medium-high heat.
- Lightly pan fry for 3 minutes on each side. (You can also air fry for 10 minutes at 400°).
- Do this with the remaining mixture. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with a paper towel.
- Serve with a dollop of the Ravigote. lemon wedge, and fresh greens.
- In a small mixing bowl, mix together all of the ingredients until evenly combined.
- If you’re like me and you like your Ravigote sauce extra spicy, you can add cayenne pepper to taste.
Makes between 10-12 crab cakes.