Crab Cake Tostada
Serves 430 mins prep15 mins cook
A delicious vegan twist on crab cakes combined with a crunchy tostada. This dish features young jackfruit, hearts of palm, chickpeas, and flavorful spices, topped with a fresh onion slaw and served with a creamy vegan tartar sauce.
0 servings
What you need
tsp celery salt
tsp garlic powder
tsp lemon juice
tbsp olive oil
can artichoke hearts
tsp onion powder
tsp black pepper
tsp white pepper
tsp dried parsley
cup chickpea flour
tsp dried dill
Instructions
1: Add the drained hearts of palm, artichoke hearts, chickpeas, onion, and jackfruit to a food processor and pulse until combined but still chunky. 2: Transfer the mixture to a large bowl, add the flour and seasonings, and mix until combined and you can form a patty that holds shape in your hand. 3: Optionally, let this mixture chill for 30 mins or overnight if making ahead of time. 4: Heat a pan with oil that covers the bottom surface, and fry the patties on both sides over medium heat until golden, crisp, and cooked through. 5: Remove from oil and place on a paper towel-lined plate. 6: Cook the tortillas in the same oil for about 2 minutes on each side or until crisp and golden. 7: For the onion slaw, slice the onion, pepper, and radish thinly, grate some lime zest, and mix with garlic, oil, and salt. Set aside until ready to serve. 8: Make the tartar sauce on the side. 9: Assemble tostadas and serve.View original recipe