Crab Cakes

The creator of this recipe claims these vegetarian patties are similar to the crab cakes found on the east coast. I’ve never had a real Maryland style crab cake so I can’t verify that statement. The technique, however, makes some of the best textured vegetarian patties I’ve ever tasted. They’re so good that I don’t even care that they’re only half solar-cooked. If you don’t have or don’t like Old Bay, make them your own by using whatever type of seasoning suits your fancy.

Vegetarian “Crab” cakes

(adapted for the Sun Oven from The Meat Lover’s Meatless Cookbook by Kim O’Donnel


1 cup dried chickpeas, picked over, rinsed, soaked overnight, and drained

1 onion, finely chopped (about 1 1/2 cups)

2 cloves garlic, minced

1/2 cup chopped flat-leaf parsley

1/2 teaspoon baking powder

2 teaspoons Old Bay seasoning

1/8 teaspoon cayenne

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup vegetable oil

For serving:

Hamburger buns

Purchased cocktail sauce


Place the chickpeas in a food processor and pulse until a coarse paste is formed; do not over process. Add the onion, garlic, parsley, baking powder, Old Bay seasoning, cayenne, mustard, salt, and pepper. Pulse a few more times until combined. The mixture will be grainy and speckled with herbs. Transfer to a bowl and refrigerate until firm, about 1 hour.

Set Sun Oven out to preheat.

Remove the batter from the fridge and form 8 patties. Place the patties on a baking tray and refrigerate for 10 minutes. Heat half of the oil (1/4 cup) in a large frying pan. Working in two batches, carefully place the patties in the pan and fry for 3 minutes. Carefully turn the patties and cook for an additional 3 minutes. Add the remaining oil before starting the second batch. Transfer the patties to baking racks lined with a silicone mat or parchment paper. Bake in the Sun Oven for about 20 minutes. Serve on buns with cocktail sauce.

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