Description
These vegan crab cakes have all of the fresh bright flavor of a traditional crab cake but with zero crab! Chopped artichoke hearts mixed with creamy mayo, spicy dijon mustard, flavorful Worcestershire sauce and lots of fresh herbs and lemon juice, these are a true perfect recipe.
Ingredients
Scale
Crab Cakes
- 2 cups canned artichoke hearts, chopped
- 1/4 cup liquid from artichoke can
- juice of 2 lemons
- 1/2 white onion, finely diced
- 2 stalks celery, finely diced
- 2 tsp old bay seasoning
- 1 tsp honey or maple syrup
- 3/4 cup all purpose flour (see notes)
- 1 cup Panko breadcrumbs (see notes)
- 2 scallions, thinly sliced
- 1 tsp cayenne pepper
- 1/4 cup fresh dill, chopped
- 2 tbs capers
- 1/4 cup fresh parsley, chopped
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup mayonnaise (see notes)
- 2 tsp Worcestershire sauce (see notes)
- 2 tsp dijon mustard
- vegetable oil (enough to fill 1/2 inch at the bottom of a pan)
Roasted Red Pepper Aioli
- 1 cup mayo (see notes)
- 1/2 cup roasted red pepper, chopped
- juice of 1 lemon
- 4 cloves garlic, diced
- 1 tbs olive oil
- 1 tsp fresh parsley, chopped
- salt and pepper
Instructions
- Chop all your vegetables and drain and the artichokes, reserving 1/4 cup of the can liquid. In a large bowl combine all of the crab cake ingredients. Mix thoroughly until all the ingredients are combined into kind of a paste.
- Heat the oil on your stove until it’s ready for frying. It’s ready when you splash water into it and the water sizzles.
- Dust your hands with flour so that they won’t stick to the crab cake mix. Use a 1/4 cup measuring cup to scoop out the crab cake mix and flatten it with your hands into a cake.
- Place the crab cakes into the hot oil and cook until they’re slightly browned and crispy. This will take about 3 minutes on each side.
- Make the red pepper Aioli by placing all of the ingredients into a food processor and blend until smooth.
- Serve the crab cakes with an extra squeeze of lemon and the red pepper Aioli on the side or drizzled on top! This recipe is also delicious with my homemade tartar sauce from my fish taco recipe.
Notes
- If you’re vegan, you can substitute vegan mayo and make sure you buy vegan Worcestershire sauce. You can use soy sauce as a substitute as well
- For a gluten free option, I recommend using chickpea flour or brown rice flour. You can either buy gluten free breadcrumbs or I recommend using almond meal which has a breadcrumb-y texture.
Keywords: vegetarian, vegan, crab cake, mayo, dijon, red pepper, aioli, parsley, dill, fresh, gluten free, dinner, appetizer, sliders