All of Us


All of Us


Half & Half


  • Preparation: 15 m
  • Cook Time: 10 m
  • Recipe Yield: 10
New Soul Kitchen

Source: CLEO TV

Chef Ahki puts a twist on the seafood classic crab cakes using this special vegan ingredient as a base. Plus, she reveals several other dishes you can create with this ingredient.


  • 15 oz. can Garbanzo Beans rinsed, liquid saved
  • 2 14 oz. cans hearts of palms drained, rinsed, and cut in half
  • 20 oz. canned jackfruit in brine (not syrup, drained)
  • 1 cup trumpet (preferred) or oyster mushrooms, coarsely chopped
  • 4 tablespoons reserved garbanzo bean liquid
  • 1/4 cup plain coconut yogurt or vegan mayo
  • 1 tablespoon chia seeds (chia egg)
  • 1 teaspoon vegan Worchestire sauce or coconut aminos
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup green onion, sliced
  • 2 teaspoons kelp granules or nori broken up
  • 1 tablespoon dried parsley
  • 1 1/2 teaspoons Cajun seasoning (or any seafood seasoning)
  • Dash of smoked paprika
  • 1/2 teaspoon sea salt more to taste
  • 2 tablespoons garlic chives
  • 1 cup breadcrumbs (panko or regular) + more for breaded coating- I use spelt bread dried
  • 1/4 cup grapeseed oil for pan-frying (divided)


  1. In a food processor add the garbanzo beans, hearts of palm, and jackfruit together. Pulse just a few times to break it up. Don't pulse too many times or it will turn to mush. It should have a crab-like consistency. You can also do this manually, just use a fork or your hands to shred everything up. Add mushrooms then set aside.
  2. In a large mixing bowl, whisk the reserved liquid (from the beans) well, until it's slightly foamy. Then add the chia seeds, yogurt, lemon juice, Worcestershire sauce, mustard, and all the dry seasonings. Whisk to combine well.
  3. Now add the breadcrumbs, green onion, garlic chives, and crab cake mixture. Gently fold to combine. Taste for salt or seasoning, add more if needed. Pop the mixture in the freezer for 20 minutes. This helps the mixture stay together a bit better.
  4. Place enough bread crumbs onto a shallow plate that will coat patties evenly. Take the mixture out of the freezer. Place about 1/4 cup of mixture into your hands to form a ball. Then gently flatten to form it into a patty shape. Coat patty in the bread crumbs on each side. Place aside and continue until the mixture is gone.
  5. Heat a large cast-iron skillet over medium heat (about 2-3 minutes). Add about 2 tablespoons of oil and wait until it gets hot and shimmery before adding the patties. If you place the patty in the pan, and you hear it sizzle, it's ready.
  6. Place about 4-5 patties on your pan at one time, but make sure you don't overcrowd the pan because they won't cook properly. Pan-fry them for about 3-4 minutes on each side, or until light golden brown. Try to only flip each patty once. When done, transfer the patties to a paper towel-lined plate to absorb excess oil. Wipe out the pan before the uncooked patties are added.
  7. Add fresh oil and continue until all patties are complete.
  8. Serve hot with Lemon-Garlic Caper Aioli or vegan tartar sauce, a lemon wedge, and top with chopped green onions. Enjoy!
Notes: •This recipe yields 10-12 cakes, using about 1/4 cup of mixture for each one. •If you can't find kelp granules, you can use dulse flakes, dulse granules, or break up a small piece of nori if the mixture is too wet AFTER it comes out of the freezer, you can add a 1/4 cup of breadcrumbs into it. Combine well. •The prep time doesn't include the 15-20 minute freezing time. •If you want to make a healthier version of this dish, you can definitely bake these. Just set your oven to 400 degrees F. and bake about 8-10 minutes on each side. Make sure to lightly grease your baking sheet too. •If you can't find vegan Worcestershire sauce, you can use coconut aminos.