Vegan Crab Cakes

Ingredients:

• 1 (14-ounce) can heart of palm, drained
• 1 (14-ounce) can artichoke hearts, drained
• ¾ cup panko breadcrumbs
• 1/4 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Old Bay seasoning
• 1 tablespoon Italian parsley
• 1 tablespoon vegan Worcestershire sauce
• 1/2 teaspoon each salt and pepper
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 snack pack nori seaweed snacks, or 2 large sheets nori
• 2 tablespoons oil

Optional additions:

• 1/4 cup chopped spinach or kale
• 1/4 cup crumbled vegan feta cheese
• 1/4 teaspoon red pepper flakes

Instructions:

1. Make crab cake mixture: In a food processor, add all ingredients except oil. Pulse a few times until blended, but leave some bigger chunks for texture.
2. Form patties: Form dough into 9-10 balls, then flatten slightly into thick patties.
3. Refrigerate (optional): Cover patties with plastic wrap and chill in the fridge to firm up before cooking (optional).
4. Cook: Brush each patty with oil. Cook in a preheated air fryer at 400°F (204°C) for 10-15 minutes, or until firm and golden brown. Flip if necessary.
5. Serve: Serve warm with vegan tartar sauce and lemon slices.

Optional additions:

• For extra flavor: Add spinach, kale, crumbled vegan feta cheese, or red pepper flakes to the crab cake mixture.
• For a richer texture: Use a combination of vegan mayonnaise and vegan sour cream.
• For a spicier kick: Add a pinch of cayenne pepper to the crab cake mixture.

Enjoy your delicious Vegan Crab Cakes!