Vegan & Regular Crab Cakes over Kale & Red Cabbage Salad
You guys know I”m plant based which around here means, ‘mostly plants’ but not vegan. If you’re Vegan, stick around though, because I have loads of vegan recipes for you too! So we went to our friends house for dinner last weekend with all the kids and food and this is what I brought along for an appetizer.
Let me just say my friends are amazing cooks and hostesses too (doesn’t hurt they mostly are all trained dietitians and all around healthy girls). I love these because even though I baked them, they are safe to eat raw too, because there are no eggs (I dont’ cook with eggs) and I used Mila my favorite raw chia as the binder.
Pic #1: Regular Wild Crab Meat 🥑🥬🥗
Pic #2: Jackfruit
I made these to take to our friends house last night over put over a kale cabbage slaw:
INGREDIENTS: (for all)
* Curly Kale
* Red Cabbage
* Simple Mills Almond Flour Crackers (I made my own crumbs with these)
* Mila (raw chia)
* Fresh dill
* 2 cans lump wild crab meat in water
* Garlic powder
* Rice Vinegar
* Coconut aminos
* A little avocado oil before baking
REGULAR CRAB CAKES
2 cans lump crab meat packed water (from Thrive Market) don’t buy imitation!!
3 TBSP Mila + 5-6 TBSP water
Shredded red cabbage
Almond flour crackers
VEGAN CRAB CAKES
1 10 oz package jackfruit (frozen, thawed) and drained
3 TBSP + 5-6 TBSP water
Almond flour crackers
1/2 head of red/purple cabbage, shredded using food processor (or buy pre-shredded)
Curly kale (about 1/2 bunch)
Lemon essential oil
Add Simple Mills Almond Flour Sea Salt crackers into food processor to create your own crumbs (note this is a different blade then for the cabbage), place in a small bowl
In a food processer, chop cabbage enough to drop into food processor to shred, place in a separate bowl.
In bowl for regular crab cakes, add drained crab meat, 1 sliced scallion and a bunch of chopped fresh dill. Mix in salt and some shredded cabbage, then based on how much you have, add some almond cracker crumbs to absorb some moisture, about 1/2 the batch you made. Make 1 chia egg so that it’s not dry but will bind other ingredients. Add chia egg to bowl and use fork to mix together. Set aside.
I let the jackfruit drain and dry over a bowl for a few hours and then patted it dry with a clean towel. Take jackfruit and chop it into small pieces/chunks.
Add dill, scallions, salt, almond crackers, cabbage to jackfruit.
Make another chia egg, let gel, and add to jackfruit mixture.
Using two cookie sheets with silpat liners, use an ice cream scoop to place all the crab cakes on the pans. Spray lightly with avocado oil before baking.
Place in oven heated to 350 F for about 20-25 minutes or until browned.
Let cool, then use a thin spatula to move when you need to.
Take a large glass bowl, add remaining cabbage.
Wash kale and tear off stems, while you heat up a saute pan over medium heat
Spray pan with avocado oil, once hot, add kale and season with garlic powder and salt
Stir frequently, once browning, add a little water to soften down leaves.
Let kale cool slightly and add to bowl with cabbage
Drizzle rice vinegar, coconut aminos, 2-3 drops lemon essential oil (use regular lemon juice if you don’t have that), add salt, garlic powder and toss together. Let sit awhile or put in fridge to let flavors marinade.