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?Vegan crab cakes? (with gluten-free, oil-free option)?
?Recipe (makes about 8 small cakes): (Save the cooking liquid from canned or cooked chickpeas.) Rinse and drain well 1-14oz can artichoke hearts. Roughly chop into lump crab-like pieces. In large bowl, add 1 cup cooked (or canned) chickpeas. Use hands to mash chickpeas until fairly smooth with some larger pieces remaining. Add chopped artichoke to chickpeas. Add to bowl: 1 small minced+deseeded jalapeño, 2 tbsp vegan mayonnaise, 1/2 tsp vegan Worcestershire sauce, 1/2 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 cup thinly sliced green onion, 1 packed tbsp chopped fresh dill, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp ground ginger, 1/4 tsp ground mustard seed, 1/4 tsp black pepper, salt to taste. Whisk 2 tbsp chickpea liquid (can or cooking liquid) until foamy. Add to bowl. Mix well. Add 1/2 cup breadcrumbs (I used gluten-free) and mix. Transfer to freezer for 20 minutes. If the mixture still feels very wet, add more breadcrumbs 1 tbsp at a time, up to 3 tbsp. Form cakes/patties and bake at 400F on lined-sheet until golden brown on both sides, about 15 minutes. (Flip patties after 7 minutes.) If you prefer you can pan-fry in non-stick with a little oil.
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