Debra klein

 Artichoke Crab Cake Recipe

Vegan | Gluten-free

Vegan Crab Cakes are easy to make with artichoke hearts. Perfect texture and taste that mimics traditional crab cakes. This delicious recipe can be served as a gluten-free appetizer or main dish with a simple sriracha tahini sauce.

Ingredients

Oat prep

01

Pulse old fashioned oats in a food processor so they resemble a coarse meal. Set aside in a small bowl.

Pulse artichoke hearts

02

Pulse artichoke hearts until the mixture resembles crab meat...some paste and some flaky texture.  

Transfer to large bowl

03

Use a bowl big enough for remaining artichoke cake ingredients.  Artichoke hearts should have crab-like consistency.

Add veggies and spices

04

Add red peppers, celery, corn, scallions, parsley, mustard and spices. Finely grate garlic right over bowl and mix well.

Add ground oats

05

Add the ground oats to the artichoke mixture and combine until everything is well incorporated.

Scoop onto baking tray

06

Scoop onto baking tray lined with parchment paper into 12 equal portions. 

Shape patties 

07

Use wet hands to shape mixture into patties. Brush with avocado oil.

Bake

08

Bake in preheated 450 degree oven for 15 minutes.  Flip and bake 12 minutes on other side.

Make dipping sauce

09

While artichoke crab cakes bake, whisk together tahini, pickle juice, lemon juice and sriracha.

Serve

10

Serve warm or at room temperature with tahini sriracha dipping sauce. 

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