Green Chef Vegan Crab Cakes

From the sea flavors with a vegan twist.

Green chef vegan crab cakes.

A simple arugula salad and roasted broccolini round out this vibrant dish. Seared until golden brown the cakes are piled over fluffy quinoa strewn with roasted red peppers. From the sea crab cake flavor sans crab real or faux. Set in the fridge to keep cool.

A side of sautéed zucchini rounds out the savory dish. They re served over a bed of quinoa strewn with roasted red peppers. Artichoke hearts are roughly chopped for flaky texture then mixed with corn scallion fresno pepper and our bay style spice blend. 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.

Sautéed zucchini with walnuts makes a savory side. Seared until golden brown the cakes are piled over fluffy whole wheat couscous strewn with cucumber tomatoes dill and feta. Lucky for you and your wallet these coastal delicacies can be easily made at home. A small sea of lemon tartar sauce lends creamy tangy notes to every component of the dish double dipping encouraged.

To make the garlicky aïoli. Tempeh cakes seasoned with a chesapeake bay style spice blend paprika mustard and celery seed are mixed with breadcrumbs and cooked golden brown. Mix well and add salt and pepper to taste. From the sea flavors with a vegetarian twist.

I m from long island and i grew up eating many seafood dishes but my favorite thing to order was crab cakes. They were very popular on the east coast and especially in maryland where they are known for the best crab cakes. They re served over a bed of lemon seasoned quinoa and garnished with gremolata. 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 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. From the sea flavor no seafood required. 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.

These cakes are decidedly crustacean free but with tender flaky artichokes sweet corn and savory bay spices you won t miss the crab. Here artichokes mixed with corn scallions a vegan tartar base breadcrumbs and bay style spices are formed into patties. The original crab cakes. Now the only hurdle to enjoying crab cakes is choosing what side dish to pair with them.

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. The blend s granulated kelp evokes the ocean while a lemon yogurt tartar sauce adds a cooling element on top. Combine all the ingredients in a small bowl.

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