Green Chef Vegan Crab Cakes

The original crab cakes.

Green chef vegan crab cakes.

They re served over a bed of quinoa strewn with roasted red peppers. Set in the fridge to keep cool. Combine all the ingredients in a small bowl. From the sea flavor no seafood required.

Artichoke hearts are roughly chopped for flaky texture then mixed with corn scallion fresno pepper and our bay style spice blend. A gremolata garnish made with lemon zest garlic and parsley adds bright herbaceous notes on top. A small sea of lemon tartar sauce lends creamy tangy notes to every component of the dish double dipping encouraged. These cakes are decidedly crustacean free but with tender flaky artichokes sweet corn and savory bay style spices you won t miss the crab.

These cakes are decidedly crustacean free but with tender flaky artichokes sweet corn and savory bay spices you won t miss the crab. From the sea flavors with a vegetarian twist. Seared until golden brown the cakes are piled over fluffy quinoa strewn with roasted red peppers. A dollop of basil lemon aïoli adds a bright creamy note on top.

From the sea flavors with a vegan twist. From the sea crab cake flavor sans crab real or faux. They were very popular on the east coast and especially in maryland where they are known for the best crab cakes. Sautéed zucchini with walnuts makes a savory side.

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. 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. A small sea of lemon tartar sauce lends creamy tangy notes to every component of the dish double dipping encouraged. Sautéed tomatoes and fennel plus a carrot cabbage and arugula slaw complement the crab cakes.

Now the only hurdle to enjoying crab cakes is choosing what side dish to pair with them. I m from long island and i grew up eating many seafood dishes but my favorite thing to order was crab cakes. The blend s granulated kelp evokes the ocean while a lemon yogurt tartar sauce adds a cooling element on top. To make the garlicky aïoli.

From the sea flavors with a vegan twist. Here artichokes mixed with corn scallions a vegan tartar base breadcrumbs and bay style spices are formed into patties. Seared until golden brown the cakes are piled over fluffy whole wheat couscous strewn with cucumber tomatoes dill and feta. Tempeh cakes seasoned with a chesapeake bay style spice blend paprika mustard and celery seed are mixed with breadcrumbs and cooked golden brown.

The pan cooked cakes are served on quinoa alongside sautéed zucchini. It was a bit of a drive to get there from long island so i settled for the crab cakes near home. A side of sautéed zucchini rounds out the savory dish. They re served over a bed of lemon seasoned quinoa and garnished with gremolata.

A simple arugula salad and roasted broccolini round out this vibrant dish.