Happy King Crab Cakes With a Chili Dipping Sauce

These deliciously moreish crab cakes are a sure-fire winner. Best of all, they never hurt a crab.

Credit: Chef Remis Alam

Ingredients

For the croquettes:

• 2 tbsp oil
• ¼ cup shallots, finely diced
• ½ cup celery, finely chopped
• 1 cup canned artichoke hearts, chopped
• 1 cup palm hearts, shredded
• ½ cup cooked chickpeas, mashed
• 2 tbsp vegan mayo
• 1 tsp of Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp lime juice
• 1 tbsp paprika
• ¼ tbsp cinnamon
• ½ tbsp ginger powder
• ½ tbsp garlic powder
• ½ tbsp onion powder
• ¼ tbsp ground black pepper
• ¼ cup chickpea flour
• ½ tbsp sea salt
• Panko breadcrumbs

For the dip:

• 150g red onion
• 1 habanero chili
• ½ cup aquafaba
• 1 lime, juice only
• 2 garlic cloves
• ½ tbsp sea salt
• 250 ml canola oil

Method

1. First, make the croquettes. Sauté the shallots in a saucepan with oil, then add the celery and cook for a few minutes until slightly softened. Set aside.
2. Put the chopped artichoke hearts and the shredded palm hearts in a bowl. Add the shallot mixture and the rest of the ingredients except the panko breadcrumbs. Mix very well and make small croquette shapes in your hands (approximately 10 cm in diameter).
3. Gently cover them in the panko breadcrumbs, then shallow, deep fry, or air fry them.
4. Meanwhile, make the dip. In a hot frying pan, toast the red onion and chilies until golden brown and they release their aroma. Set aside.
5. Blitz the aquafaba in a blender until it is foaming. Then add the lime juice, garlic, and sea salt. While the blender is on, slowly pour in the oil until you get a creamy consistency. Once you get the desired consistency, add the roasted onion and the chilis. This can be refrigerated for up to one week.