🌱🦀Enjoy the savory flavors of my plant-based crab cakes, crafted from a blend of chickpeas, nori, and capers to bring you that classic seafood taste without the fish! 🍃🥒 With the crunch of fresh celery and green apple, each bite offers a refreshing texture, perfectly balanced by a splash of lime juice for a zesty finish. Soft and satisfying, these crab cakes make an excellent appetizer, main dish, or sandwich filling. Pair them with tangy vegan tartar sauce or a squeeze of fresh lime to elevate the flavor even more! 🍏🍋

Yield 2 serving
Ingredients
1 can chickpeas, drained, rinsed
3 tablespoons plant-based mayo
1 1/2 tablespoon Dijon or stoneground mustard
1/2 green apple, diced
1/2 lime, juiced
1 1/2 tablespoon fresh dill
1/2 nori sheet, shredded
1 celery stalk, chopped
1 shallot
Directions
Blend all ingredients in a food processor until your desired texture.  Serve in an avocado half, a butter lettuce leaf with shredded carrot, or in a sandwich with your favorite greens and toppings.

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