Did you know that Ritz Crackers are vegan? It’s true. I’m not saying they are in any way nutritious, in fact I’m sure they’re not, but goddamnit they are yummy and made of zero animal bits.
And sometimes, as Donna Meagle and Tom Haverford have taught me, you need to treat yo’ self.
That’s why I was so excited when, while scrolling through the resplendent sea of possibilities we call Pinterest, I happened upon this recipe for crab-cake balls made with Ritz.
“I can soooo sub out chickpeas for crab,” I said to myself, steepling my fingers like Mr. Burns, before adding the image to my “Make it Vegan Challenge” board. “This is going to be awesomesauce.”
And it really was.
In addition to subbing out the crab and egg, I also added in some veggies: onion and celery.
Un-crabby Cakes with Ritz Crackers
- 1 can drained chickpeas
- 1 vegan egg replacement (I used this chia-water goop)
- 1 cup Ritz crackers, crushed
- 1/2 small onion, diced
- 1 celery stalk, diced
- 1 tsp yellow mustard
- 2-3 Tbsp fresh lemon juice
- 2 Tbsp parsley
- 1 tsp Old Bay seasoning
- 1 Tbsp vegan Worcestershire sauce (if you don’t have any)
- Preheat your oven to 350 degrees.
- Crush drained chickpeas with a fork or potato masher in a large mixing bowl.
- Add crushed crackers, Old Bay, parsley, onion and celery to the chickpeas.
- In a separate bowl, combine your chia-water goop, mustard, lemon juice and Worcestershire sauce, and whisk until smooth.
- Pour the liquid mixture over the chickpea and cracker mix, and gently combine.
- Mold your mixture into golf-ball sized lumps and bake on a cookie sheet covered with parchment paper for 30 minutes. I also sprayed the balls lightly with some oil before baking, but you could skip that step if you want to stay oil free.
I can’t speak to how long these hold up in the fridge, because Miles and I (mostly me) ate them all within 24 hours. I can, however, tell you they are bomb-ass on salad — particularly when paired with the Deity Dressing from “Everyday Happy Herbivore” (pg. 128). So much noms.