My TV Debut on the Today Show {VIDEO} + Vegan “Crab” Cake Recipe

Dreams really can come true!

On Friday, May 20th, I made my TV debut on the Today Show, cooking vegan crab cakes with Al Roker. It was so much fun!! Until the rehearsal the evening before, I was afraid to tell anyone about my upcoming appearance. What if they changed their minds and didn’t want me on?  This opportunity was major, and I couldn’t risk jinxing myself. For 6 weeks I told only my closest family members and friends about the show.

The night before I could barely sleep for all the rehearsing I was doing in my head. I barely had time to get nervous before they put me on set, and I kept it cool the whole segment. Even finished my recipe on time. Yeah, I was a pro 😉

…and the Today Show team: INCREDIBLE! They all made me feel at home. Al Roker, Tamron Hall and Natalie Morales were so charming and kind. Everyone from the production team was a rockstar. Of course they were professional, but they were also super friendly and fun to be around. Shoutout to the whole crew!!

Fingers crossed I will be on the show again. Tamron said, “If all vegan food tastes like this, I would become vegan tomorrow. Well, dang girl. I will show you the way and the light!!

My now famous 😏 vegan crab cake recipe is reposted below. Buen provecho, my friends!

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Vegan Crab Cakes

To make these cakes lower calorie/fat bake them at 350° for 25 minutes, and flip halfway through.

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Ingredients 

• ▢ 1 14- oz can chickpeas, unsalted beans
• ▢ 1 14- oz can hearts of palm, chopped into large pieces
• ▢ 1 jalapeño, seeded and minced
• ▢ ¼ cup vegan mayonnaise, I prefer Just Mayo
• ▢ 2 tbsp Old Bay seasoning
• ▢ 1 tsp umeboshi plum vinegar
• ▢ 1 tsp dijon mustard
• ▢ 1 cup panko bread crumbs + ½ cup for coating
• ▢ Red Pepper Aioli
• ▢ ½ cup vegan mayo
• ▢ 4 roasted red peppers, from jar, and dried off
• ▢ 1/4 cup dill, fresh
• ▢ 1 tbsp red wine vinegar
• ▢ 1 tsp black pepper

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Instructions 

• Place the chickpeas, hearts of palm, and jalepeño into a food processor and pulse to combine and mash. Don’t over process it though, you still want some crabby texture.
• Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine.
• Place the remaining ½ cup of panko in a shallow dish.
• Heat an oil coated skillet on medium-high heat.
• Form the “crab” mixture into small patties–making sure to pack the mixture tightly, and then coat in the panko in the shallow dish.
• Pan fry for 3 minutes on each side.
• Do this with the remaining batter. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.
• To make the red pepper aioli, blend the ingredients in blender until smooth.
• Serve with a dollop of the red pepper aioli and fresh greens.

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