Vegan Crab Cakes with Roasted Red Pepper Cream Sauce





  1. Add cashews to blender and then add in enough hot water to just cover them, followed by your roasted red pepper, smoked paprika, garlic, capers and caper juice.
  2. Blend until smooth and creamy.
  3. Set aside and prepare your vegan crab cakes


  1. Drain and rinse your hearts of palm and add to food processor.
  2. Pulse 2-3 times to process the hearts of palm so that it looks like “crab meat”
  3. Add the processed hearts of palm to mixing bowl
  4. Rinse and drain your chickpeas and add to food processor.
  5. Pulse the chickpeas until they look like crumbles (not hummus).
  6. Add the chickpeas to the bowl of processed hearts of palm and mix together with a tip of the fork. This will form your “base” for your crab cake texture.
  7. At this point, you can season it. If you have your own crab cake recipe, then use that. Or feel free to continue on and use mine.
  8. Add seaweed powder and¬†dulse this gives great minerals, sea nutrients and “fish” ey flavor
  9. Add your Old Bay seasoning
  10. Add lemon juice OR Citrus garlic seasoning.
  11. Add dill and garlic.
  12. Use the tip of your fork to mix all the seasonings around.  By using the tip, you keep the shreds from becoming mushy.
  13. Lastly, add fresh chopped parsley
  14. Mix in, taste to ensure it’s seasoned how you like it.
  15. Add oil to your hands and begin to form patties.
  16. Dip them in your panko bread crumbs and then add to the freezer for 10 minutes to firm up.
  17. Pan fry them in (shallow oil) to crisp them, warm them and serve with Roasted Red Pepper Cream Sauce