Vegan Crab Cake Tostada

A delicious vegan take on the classic crab cake, served on a crisp chickpea flour tortilla with tangy onion slaw and creamy tartar sauce.

By @tappedinwellness

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 can hearts of palm drained
• 0.5 can artichoke hearts drained
• 1 can chickpeas drained
• 0.33 cup white onion chopped
• 1 can young jackfruit drained
• 1 cup chickpea flour
• 3 tsp white pepper
• 3 tsp garlic powder
• 3 tsp onion powder
• 3 tsp celery salt
• 3 tsp dried parsley
• 0 as needed avocado oil
• 0 as needed grapeseed oil
• 4 chickpea flour tortillas
• 0.33 cup red onion thinly sliced
• 1 serrano pepper thinly sliced
• 1 radish thinly sliced
• 1 lime zested
• 1 clove garlic grated
• 2 tbsp olive oil
• 0 to taste salt
• 0 to taste black pepper
• 2 tbsp vegan mayonnaise
• 1 tbsp relish
• 1.5 tsp lemon juice
• 1 tsp dried dill
• 1 tsp black pepper

Instructions

1. Drain the hearts of palm, artichoke hearts, and chickpeas. Add them to a food processor along with the onion and jackfruit.
2. Pulse the mixture in the food processor until it is combined but still chunky. Transfer to a large bowl.
3. Add chickpea flour and seasonings to the mixture and combine until you can form a patty that holds its shape.
4. Heat oil in a pan over medium heat. Form patties and fry them on both sides until golden brown, crisp, and cooked through.
5. Fry the chickpea flour tortillas in the same pan until they are crisp and golden, about 2 minutes on each side.
6. Slice the red onion, serrano pepper, and radish thinly for the onion slaw. Mix with grated lime zest, garlic, olive oil, salt, and pepper. Set aside.
7. Prepare the tartar sauce by mixing vegan mayo, relish, lemon juice, dill, and black pepper in a small bowl.
8. Assemble the tostadas by placing the fried patty on a toasted tortilla, topping it with onion slaw, and spooning some tartar sauce on top.