Vegan Crab Cake

You are going to love these little morsels of yumminess! Crispy on the outside, bursting with flavor on the inside! Here’s the recipe:
Easy Vegan Crab Cakes
1 12oz. can of artichoke hearts, drained, rinsed, and chopped
1 12oz. can of hearts of palm, drained, rinsed, and chopped
1/2 cup chopped onions
2 tsp. minced garlic
1 tsp. paprika
1 tsp. cumin
1 tsp. chili powder
1 tsp. celery seed
1 tsp. sea salt
1/4 cup diced red pepper
1/4 cup chopped celery
1 tbsp. fresh chopped parsley
1 tsp. corn starch (more is super liquidy)
1/4 cup vegan mayo
1 cup breadcrumbs (regular or gluten free, panko makes them extra crispy)
1/2 cup vegetable based oil for frying

Awesomesauce to top with

In a large frying pan, sauté the artichoke hearts, hearts of palm, onions, and garlic in a bit of olive oil until the onions get soft. Add in the paprika, cumin, chili powder, and salt. Mix, remove from heat and let cool and transfer to a mixing bowl.
When cool, stir in red bell pepper, celery, cornstarch, and mayo.
Place the breadcrumbs on a plate.
Take spoonfuls of the mixture and coat then with the breadcrumbs.
Heat the oil in a large pan on high heat. When the oil is hot, carefully slide in the cakes. Fry for about 2 minutes per side or until golden brown.
Remove from the oil and place on a paper towel lined plate to cool.
Top with Just Mayo Awesome Sauce or your favorite.
Serve warm and enjoy!