Vegan Crab Cakes with Avocado {GF}
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Vegan crab cakes made with avocado, quinoa and hearts of palm. The hearts of palm perfectly imitates a crab like texture while being vegan! Served topped with an avocado crema. A perfect healthy vegan appetizer.
Course:
Appetizer, Dinner
Cuisine:
American, Healthy, Vegan
Servings: 4
Calories: 203 kcal
Ingredients
- 1 can hearts of palm diced
- 1/2 avocado mashed
- 1/4 cup diced red pepper
- 1/4 cup diced red onion
- 2 teaspoon old bay seasoning
- 1 cup cooked quinoa
- 1/4 cup quinoa flour
- salt to taste
- For the sauce:
- 1/4 avocado
- 1 tablespoon tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- salt to taste
Instructions
-
In a bowl combine the crab cake ingredients, hearts of palm, 1/2 mashed avocado, red pepper, red onion, old bay, cook quinoa and salt to taste. Mix. Add quinoa flour. Mix. Form into 6-8 round crab cakes and freeze for 15-20 minutes.
-
In a blender combine the sauce ingredients, 1/4 avocado, tahini, olive oil, lemon juice and salt to taste.
-
Heat 1-2 tablespoons olive oil over medium heat in a pan. Pan fry the patties until browned on each side.
Nutrition Facts
Vegan Crab Cakes with Avocado {GF}
Amount Per Serving
Calories 203
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 9mg0%
Potassium 299mg9%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 1g1%
Protein 4g8%
Vitamin A 375IU8%
Vitamin C 17.1mg21%
Calcium 29mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.