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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

INGREDIENTS
PREPARATION

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

Pulse the chickpeas and artichokes a few times in a food processor.
Pulse the pepper, celery, spring onions, garlic, then combine and pulse again with the chickpeas and artichokes.
Mix with all the other ingredients and divide into small patties, using a ring to shape if you wish.
Chill until firm and then coat in the remaining breadcrumbs.
Melt the Unsalted Flora B+tter and fry the patties until golden brown.

Creamy Dip

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.