Break out your food processor and you can whip these right up. You can make these as spicy as you like, and there’s no overwhelming fishy taste. They are super healthy and provide a good amount of protein and veggies! Plus, the dulse flakes give you some trace minerals you don’t normally find in other foods.
Makes 6 crabcakes 
(easily doubled)
Crabcakes
1 clove garlic
1/4 green pepper
1/4 red pepper
2 tablespoons chopped fresh parsley (leaves and stems)
1 can garbanzo beans, drained
1/3 cup bread crumbs*
3 tablespoons water
1 tablespoon plus 2 teaspoons dulse flakes
1 tablespoon lemon
1/2 teaspoon sea salt
1/2 teaspoon onion granules
1/4 teaspoon black pepper
pinch cayenne pepper
Olive oil, for frying
Pulse the garlic clove in the food processor until finely chopped.
Add the peppers and parsley and pulse until finely chopped.
Add the rest of the ingredients (except cooking oil) and pulse until combined but not too mushy.
Mix by hand to make sure everything is integrated. You can mash the mixture a little using a wooden spoon.
Form 6 cakes and fry in a large pan with the olive oil, 3-5 minutes on each side, or until browned.
Serve immediately with the dipping sauce.
Dipping Sauce
1/4 cup vegan mayonaise (I recommend Vegenaise)
1 1/2 tablespoons pickles, chopped into tiny bits
2 teaspoons lemon juice
1/4 teaspoon paprika
1/4 teaspoon onion granules
To make the dipping sauce, combine all ingredients in a bowl.
* You can substitute gluten-free bread crumbs to make the recipe gluten-free.
Love,
Sharon
These look amazing! Thanks for sharing Sharon!
I’ve never had a real crab cake because I always hated seafood, but I’ve learned to love dulse. I bet I’d like these!