Vegan Crab Cake Recipe

Ingredients:
2 cups cooked quinoa
2 cups shredded heart of palm
1 cup shredded artichoke hearts
1 small onion, minced
3 scallions, chopped
1 tablespoon jalapeno, minced
1/2 cup chopped parsley
1/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon paprika
1/2 teaspoon celery salt
1/2 teaspoon dried mustard

Cashew Cream (make 2 batches)
1 cup cashews, soaked overnight
3/4 cup water 
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon nutritional yeast
Blend all ingredients in high speed blender until creamy.

Cashew Crumb Coating
1/2 cup cashews soaked overnight
1 tablespoon chili pepper flakes
1/2 teaspoon salt
Chop cashews until they resemble bread crumbs, mix with seasoning.

Tartar Sauce
1 batch cashew cream
1 raw fermented pickle, minced
1/4 cup capers, minced
1/4 cup minced onions
Mix ingredients together, serve chilled.

Directions:
Mix all ingredients of the crab cake and 1 batch cashew cream together.  Lightly coat crab cake in Cashew Crumb Coating. Air fry 10 minutes or roast at 350 degrees until golden brown.

Enjoy!