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Crab Cake Poppers
Stephanie
Print Recipe
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Appetizer
Cuisine
American
Servings
4
servings
Ingredients
1x
2x
3x
2
cup
oyster mushrooms
3
hearts of palm
7
oz
can chickpeas
3
celery stalks
1
tbsp
garlic powder
2
tbsp
onion powder
black pepper
1
cup
panko bread crumbs
Oil for frying
Instructions
Add ingredients into your food processor and pulse until mixture is combined but not too much that it makes hummus.
Take mixture and form into balls, you might need to wet your hands to roll them in order to keep from sticking.
Once you have all your poppers, place them on a tray and stick them in a freezer until firm.
Remove them from the freezer and roll them into your bread crumbs.
Heat a large pan with oil and add each popper into the pan.
Rotate each popper until they're golden brown and crispy.
Transfer to a plate lined with paper towels to remove excess oil.
Serve warm.
Keyword
crab cake poppers, crab cakes, crab cakes good as a mug, vegan crab, vegan crab cake poppers, vegan crab cakes
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