These vegan crab cakes are made with chickpeas and are really simple to make. Legumes are a go to protein for me to use vs. mock meats, just because of the simplicity of aiming for a whole foods, plant based option. It’s also usually more economical to use legumes too. You can buy in bulk and store for a long time, dried or canned. Anyway, I will likely experiment with other versions of vegan crab cakes; but these were really tasty and are perfect with just a little dill sauce on them. You can also make these glutenfree with glutenfree breadcrumbs or crackers.
Note: I tried baking them instead of sautéing, and you can do this as an option and omit the oil; but they do tend to be a little drier this way. If you opt to bake instead of sauté, best to sprinkle the patties with some lemon first, and cook around 350F for about 15 minutes on a parchment lined cookie sheet; turning the patties over halfway through cooking time.
Drain the can of beans and add to a medium sized bowl. Mash the beans with a fork or masher. Add in the mustard, lemon, panko, seasonings and arugula. Mix until well combined. Form the mixture into about 6 patties. Add the oil to a nonstick pan and set on medium heat. Add the patties, turning them a few minutes each side until lightly browned.
To make the sauce, add the drained cashews to a blender. Add the rest of the ingredients for the dill cream sauce and blend until smooth.
Serve the patties with the dill sauce over fresh salad greens or as a sandwich.