These vegan Maryland Crab Cakes are a delicious treat. Crispy on the outside, tender and flaky on the inside, and packed with healthful goodness. Eat them on their own or cradle in a burger bun for a unique treat. A vegan and nut-free recipe, can be gluten-free.
Place the chickpeas and burger bun into a food processor and pulse 8-10 times until the bread has broken down into crumbs and the chickpeas are in tiny pieces.
Remove the chickpea-bread mixture to a bowl and add in the remaining ingredients. Mix well.
Form the mixture into 10 equal-sized patties. Heat a 12-inch cast-iron or nonstick skillet and add the oil. When the oil is hot, place the crab cakes in the skillet. I do two batches of five each.
Let each crab cake cook for a couple of minutes over medium-high heat or until the cake is golden-brown on the bottom. Flip and cook until the other side is golden-brown.
Remove to a plate lined with paper towels.
Place all the ingredients for the wasabi mayo in a small bowl and mix well with a fork.
Serve the crabcakes hot with the mayo.