Vegan Crab Cake Recipe
Vegan Crab Cakes made with artichoke hearts for perfect texture and taste. You'll love these with a drizzle of sriracha tahini sauce.
Servings: 4 servings
Calories: 239kcal
Equipment
Ingredients
- 1 cup old fashioned oats
- 2 15-oz cans artichoke hearts rinsed and drained
- 1 stalk celery, small dice
- ⅓ cup small dice red peppers
- ¼ cup frozen corn kernels
- 3 scallions, thinly sliced
- 1 tablespoon chopped fresh parsley flat leaf
- 2 cloves garlic, minced or grated
- ½ teaspoon paprika
- ½ teaspoon sea salt finely ground
- ½ teaspoon black pepper finely ground
- ¼ teaspoon nutmeg ground
- 1 teaspoon dijon mustard
- 1 tablespoon avocado oil
Sriracha Tahini Sauce
- 2 tablespoon tahini drippy
- 2 tablespoon olive oil extra virgin
- 1 teaspoon sriracha
- 1 tbsp pickle juice
- 1 tablespoon lemon juice
- 1-2 tablespoon water
Instructions
- Preheat oven to 450 degrees and line a large baking sheet with unbleached parchment paper.
- Place oats in food processor and pulse until partially ground. Ideally a combination of textures, some ground to flour, some larger pieces. Set aside in a small bowl
- Now, place rinsed and drained artichoke hearts into the bowl of processor and pulse until somewhat pasty, but still with some chunks. Transfer to large bowl.
- Prepare veggies and add to large bowl with artichoke hearts. Small dice red peppers and celery. Thinly slice scallions. Chop parsley into small pieces. Add corn, spices, mustard and thoroughly mix. Then add the ground oats and mix well.
- Scoop into 12 portions onto the prepared pan. Use wet hands to form each portion into a crab patty. Brush tops with avocado oil and bake in preheat oven for 15 minutes.
- Flip crab patties over and bake for another 12 minutes, until golden.
- While crab cakes are baking, make the Sriracha Tahini Sauce. Whisk together tahini, olive oil, sriracha, lemon juice and pickle juice. Whisk in water 1 Tablespoon at a time until sauce is desired consistency.
- Serve warm or at room temperature, drizzled with sauce.
Notes
Crab Cake Sauce: Add one chopped pickle for more of a tartar sauce vibe. Add an extra teaspoon sriracha for a spicier sauce. Refrigerate any extra sauce in a jar with lid for up to 2 weeks. Sauce will thicken as it cools.
How to freeze crab cakes
Make sure they are completely cool and then lay in a single layer on a parchment lined tray. Freeze for about 2 hours and then individually wrap in parchment and then foil or place in a freezer-safe container or zip top bag for up to 3 months. Thaw in the fridge and reheat in a single layer in preheated 450 oven for 15 minutes until heated through.What to do with leftover crab cakes
- They'll stay good refrigerated in an airtight container for up to a week.
- Reheat in 450 degree oven for 15 minutes, until heated through and crisp.
- Crumble cold artichoke cakes on top of a green salad with capers.
- Top with pineapple mango salsa and serve on a bed of greens.
- Turn them into plant based crab dip by adding crumbled into vegan sour cream and a tablespoon of nutritional yeast.
Nutrition
Serving: 3crab cajes | Calories: 239kcal | Carbohydrates: 21g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 404mg | Potassium: 243mg | Fiber: 4g | Sugar: 1g | Vitamin A: 741IU | Vitamin C: 23mg | Calcium: 40mg | Iron: 2mg