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Meatless Monday: Crabless cakes with a light rémoulade

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Give your crabcakes a Meatless Monday makeover

Make mealtime feel like a day at the beach. These cakes and their zingy sauce will remind you of a fave seaside treat — seafood not included.

If you want to make your mealtime feel like you're sitting seaside, then this Meatless Monday recipe for crabless cakes with a light rémoulade is for you. They're so easy to put together, and the sauce has been lightened up without losing any fab flavor.

Crabless cakes with a light remoulade sauce

I like to serve these crabless cakes as an appetizer, but they're hearty enough to make a light meal when you pair them up with a fresh salad or soup. You won't miss the crab in this dish. The ingredients bring welcome texture and flavor and include the classic Old Bay seasoning — a blend of herbs and spices often used on seafood. Give these a go for a meal that feels just beachy.

Crabless cakes with a light remoulade sauce

Crabless cakes with a light rémoulade recipe

Yields 9

Ingredients:

For the rémoulade

  • 1/2 cup plain Greek yogurt
  • 3 tablespoons mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons prepared horseradish sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1-2 garlic cloves, minced
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cayenne pepper
  • 1 tablespoon fresh parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the cakes

  • 1 (16 ounce) can garbanzo beans (or chickpeas), drained and rinsed
  • 1/4 cup celery
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 cup seasoned breadcrumbs
  • 1 egg
  • 1 tablespoon fresh parsley, chopped
  • 3 tablespoons olive oil, divided

Directions:

For the rémoulade

  1. Into a bowl, add all the ingredients, and whisk them together until combined. Taste, and adjust the seasoning as needed.
  2. Refrigerate until ready to serve.

For the cakes

  1. To a food processor, add the garbanzo beans, celery, onion and bell pepper. Pulse several times until the ingredients are broken down into small pieces but the mixture is not smooth. You want to retain some of the chunks and texture.
  2. Into a mixing bowl, add the mixture, and then add the breadcrumbs, egg and parsley. Mix until combined.
  3. Shape the mixture into 9 cakes, about 4 inches in diameter and about 1-1/2 inches thick.
  4. To a large skillet over medium heat, add 1/2 the olive oil. When hot, add 4 cakes to the skillet, cook for 3 to 4 minutes, flip, and cook for another 3 minutes or so. You want the cakes to be golden and crispy but not burned.
  5. Remove the cakes, and place them onto a plate lined with paper towel.
  6. Add the remaining olive oil to the skillet. When hot, add the remaining cakes to the skillet, and cook as noted above.
  7. Serve the cakes warm with the rémoulade on the side.

Give mealtime a seaside feel.

More Meatless Monday recipes

Cold noodle and bok choy salad with sesame dressing
Avocado and black bean enchiladas
Pasta salad with chickpeas and spinach pesto

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