Vegan Crab Cakes

Debra klein Full Recipe

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Ingredients

Artichoke hearts, oats, red peppers, celery, corn, scallions, mustard, garlic and spices. Full Recipe

Oat prep

Pulse artichoke hearts

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

Transfer to large bowl

Add veggies and spices

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

Add ground oats

Scoop onto baking tray

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

Shape patties

Bake

Make dipping sauce

Serve

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

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More Vegan Appetizers

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Vegan Crab Cakes

Vegan | Gluten-free

Ingredients

Oat prep

Pulse oats in a food processor so they resemble a coarse meal. Set aside.

Pulse artichoke hearts

Transfer to large bowl

Use a bowl big enough for remaining vegan crab cake ingredients.

Add veggies and spices

Add ground oats

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

Scoop onto baking tray

Shape patties

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

Bake

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

Make dipping sauce

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

Serve

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Swipe up to get the full recipe