Vegan Grilled Crab Sandwich
Savor the irresistible taste of the ocean—plant-based style—with this Vegan Grilled Crab Sandwich! Perfectly flaky and seasoned to perfection, this recipe swaps traditional crab meat for a magical mix of hearts of palm and chickpeas, flavored with zesty lemon juice, Dijon mustard, and Old Bay seasoning. Crispy grilled bread brushed with vegan butter encases a creamy, seafood-inspired filling, layered with fresh lettuce and juicy tomato slices for a satisfying crunch. Quick and easy, this dairy-free, egg-free sandwich is ready in just 30 minutes and makes a mouthwatering lunch or dinner. Whether you're a long-time vegan or simply curious, this indulgent yet healthy take on a classic crab sandwich will have you hooked!
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Recipe Information
Ingredients
- 1 can (14 oz) Canned hearts of palm
- 1 can (15 oz) Chickpeas
- 0.5 cup Vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon Lemon juice
- 1 stalk, finely chopped Celery stalk
- 2 stalks, finely sliced Green onion
- 0.5 teaspoon Black pepper
- 8 slices Bread slices
- 2 tablespoons Vegan butter
- 4 leaves Lettuce leaves
- 1 large, sliced Tomato
Instructions
Drain and rinse the canned hearts of palm and chickpeas thoroughly. Place them into a large mixing bowl.
Use a fork or a potato masher to gently mash the hearts of palm and chickpeas until they break apart into flaky pieces, resembling crab meat.
Add the vegan mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, chopped celery, sliced green onion, and black pepper to the mash. Mix well until all ingredients are evenly combined.
Taste and adjust seasoning if needed, adding more salt, pepper, or Old Bay seasoning to suit your preference.
Spread a generous amount of vegan butter on one side of each bread slice, making sure to cover the edges for even grilling.
Turn the bread slices over and spread a layer of the crab mixture evenly on four of the unbuttered sides of the bread slices.
Top the crab mixture with a couple of slices of tomato and a lettuce leaf for each sandwich.
Cover each sandwich with another slice of bread, buttered side out.
Preheat a large skillet or grill pan over medium heat.
Place the assembled sandwiches onto the skillet. Cook for 3-5 minutes on each side until the bread is golden brown and crispy, pressing down slightly with a spatula to ensure even cooking.
Once grilled on both sides, remove the sandwiches from the skillet.
Slice each sandwich diagonally and serve immediately. Enjoy!
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 4371 mg | 190% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 59.2 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2132 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
