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Crab-less, Crab Cakes

Imagine biting into a golden-brown, crispy exterior that gives way to a tender, flaky interior packed with a medley of flavours and textures. Our Crab-less Crab Cakes are crafted with a blend of plant-based ingredients such as artichoke hearts, chickpeas, and a secret selection of herbs and spices that mimic the taste and texture of real crab meat.
Indulge guilt-free in the taste of the coast, where compassion meets culinary creativity to deliver a truly unforgettable dining experience.

Imagine biting into a golden-brown, crispy exterior that gives way to a tender, flaky interior packed with a medley of flavours and textures. Our Crab-less Crab Cakes are crafted with a blend of plant-based ingredients such as artichoke hearts, chickpeas, and a secret selection of herbs and spices that mimic the taste and texture of real crab meat.

  • Cooking time10 minutes
  • Preparation time1 hour
  • Servings10 portions
recipe image Crab-less, Crab Cakes
Crab-less Crab Cakes
  • 1x 400 g tin of chickpeas (drained)
  • 1x 400 g Artichoke Hearts (drained)
  • 1 red pepper
  • 1 celery stick
  • 4 spring onions
  • 30 g chopped parsley
  • 2 finely minced cloves of garlic
  • 1 tbsp Nori flakes
  • 3 tbsp Dijon mustard
  • 3 tbsp plant based mayonnaise
  • 200 g panko breadcrumbs (50g for coating)
  • 1 tbsp Cajun seasoning
  • 3 tbsp chickpea flour
  • 0.5 lemon juiced
  • 150 g Flora Plant B+tter Unsalted (for frying)
Dip
  • 200 g Violife creamy
  • 150 ml Flora Plant Cream Double 31% Fat
  • 30 g chives (finely chopped)
  • 1 garlic clove (finely minced)
  • 10 g horseradish sauce
  • 10 g Dijon mustard
  • 5 g Cajun seasoning
  • 0.5 lemon juiced
  • 20 g capers (finely chopped)
Crab-Less Crab Cakes
  1. Pulse the chickpeas and artichokes a few times in a food processor.
  2. Pulse the pepper, celery, spring onions, garlic, then combine and pulse again with the chickpeas and artichokes.
  3. Mix with all the other ingredients and divide into small patties, using a ring to shape if you wish.
  4. Chill until firm and then coat in the remaining breadcrumbs.
  5. Melt the Unsalted Flora B+tter and fry the patties until golden brown.
Creamy Dip
  1. Combine the Violife creamy, Flora Plant cream, Mustard, and horseradish until smooth and then add all other ingredients to make a delicious creamy dip for the crab-less crab cakes.
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