Irresistible Vegan Artichoke Crab Cakes

Why You’ll Adore These Vegan Crab Cakes

• Effortlessly Elegant: These crab cakes are surprisingly easy to prepare, yet they possess a sophisticated look and taste that will impress everyone. They’re perfect for elevating any meal from casual to gourmet.
• Uncanny Crab-Like Texture: The secret lies in the artichoke hearts, which, when properly processed, achieve a remarkably flaky and tender consistency that closely mimics real crab meat. You’ll be amazed at how authentic they feel and taste.
• The Ultimate Crowd-Pleaser: Whether you’re hosting a cocktail party or looking for a universally loved dish, these vegan crab cakes are a guaranteed hit. Their delicious flavor and appealing texture make them a favorite among all dietary preferences.
• Baked to Crispy Perfection, Not Fried: Enjoy all the satisfying crunch and golden-brown exterior you crave without the guilt of deep-frying. These crab cakes are baked, making them a healthier option, much like our baked latkes. This method yields a wonderfully crisp crust and a tender interior.
• Dietary Inclusive Delight: Designed to accommodate various dietary needs, these vegan artichoke cakes are naturally gluten-free, nut-free, soy-free, and dairy-free. This means virtually everyone at your table can enjoy them without worry, making them ideal for gatherings.
• Wholesome & Nutrient-Rich: Made with fresh vegetables and plant-based binders, these crab cakes are packed with fiber and essential nutrients, offering a healthier twist on a classic comfort food.

Essential Ingredients & Smart Substitutions

Crafting the perfect vegan crab cake relies on a thoughtful selection of ingredients that contribute to both texture and flavor. Here’s a closer look at what you’ll need and how you can adapt the recipe to suit your preferences or what you have on hand.

• Artichoke Hearts: These are the star of the show, providing that coveted flaky, crab-like texture. Always opt for artichoke hearts packed in water, as briny varieties often contain heavily processed vegetable oils and unnecessary preservatives. Ensure they are thoroughly rinsed and drained before use.
  • Substitution: Hearts of palm are an excellent alternative, offering a similar fibrous texture. You can also use a combination of artichoke hearts and hearts of palm for a unique twist.
• Old Fashioned Oats: Ground oats act as a natural binder, helping the crab cakes hold their shape and adding a subtle chewiness.
  • Substitution: For a grain-free option, finely ground flaxseed meal works wonderfully as a binder. Gluten-free panko breadcrumbs or regular breadcrumbs are also viable alternatives, though they may alter the texture slightly.
• Red Bell Pepper: Adds a delightful crunch, a touch of sweetness, and a vibrant pop of color to the mixture.
  • Substitution: Any color bell pepper will work, but red provides the most visual appeal.
• Celery: Contributes a classic, fresh crunch and a hint of earthy flavor that complements the other ingredients.
  • Substitution: Finely chopped fennel can be used for a slightly anisier, aromatic crunch.
• Corn Kernels: These little gems add bursts of sweetness and a pleasing textural contrast.
  • Substitution: Frozen edamame or even frozen peas can provide a similar texture and sweetness.
• Scallions: Offer a mild oniony flavor that brightens the entire dish.
  • Substitution: Finely chopped red onion, leek, or even more fennel can be used.
• Fresh Parsley: Essential for its fresh, herbaceous aroma and bright flavor. Fresh herbs truly elevate the taste of these cakes.
  • Substitution: Fresh dill is a fantastic alternative that also complements seafood-inspired dishes beautifully.
• Garlic: Adds depth and aromatic richness. Freshly minced garlic is always recommended for the best flavor.
  • Substitution: Garlic powder can be used in a pinch (about ¼ teaspoon per clove), but avoid garlic salt as it will throw off the seasoning.
• Dijon Mustard: Provides a tangy, slightly spicy kick that is characteristic of traditional crab cakes.
  • Substitution: Yellow mustard can be used, but you might want to add a splash of white wine vinegar to replicate Dijon’s acidity.
• Spices: Our blend includes paprika, salt, black pepper, and nutmeg for a well-rounded flavor profile.
  • Enhancements: For an even deeper “seafood” flavor, consider adding a pinch of celery seed, seaweed flakes (like nori flakes), or a dash of Old Bay seasoning.
• Avocado Oil: Just a tablespoon is used to brush over the tops of the crab cakes before baking, ensuring they crisp up beautifully and achieve a golden-brown finish.
  • Substitution: Olive oil works equally well. If you prefer an oil-free approach, you can skip the oil and increase your oven temperature to 475°F (245°C) for a slightly longer bake time to achieve crispiness.

First, place your old-fashioned oats into the bowl of a food processor. The goal here isn’t to create oat flour, but a textured meal.

Pulse the oats until they resemble a coarse meal. You want a combination of textures: some oats finely ground, and some larger pieces remaining. This varied texture will add to the overall appeal and binding capacity of your crab cakes. Transfer the ground oats to a small bowl and set aside.

Next, add the thoroughly rinsed and drained artichoke hearts into the clean food processor bowl. Ensure all excess water has been removed to prevent a soggy mixture.

Pulse the artichoke hearts until they are broken up. You’re aiming for a consistency that is somewhat pasty but still contains distinct, small chunks. This varied texture is crucial for mimicking the flakiness of crab meat.

Transfer the processed artichoke hearts to a large mixing bowl. A large bowl provides ample space to combine all the ingredients thoroughly without spillage.

To the bowl, add all the remaining ingredients except for the ground oats and oil: the finely diced red bell peppers and celery, thinly sliced scallions, chopped fresh parsley, corn kernels, minced garlic, paprika, salt, black pepper, nutmeg, and Dijon mustard. For maximum ease and flavor, use a garlic press or a microplane grater to add the garlic directly over the bowl.

Mix all the ingredients together thoroughly until well combined. Then, sprinkle the reserved ground oats over the mixture.

Mix again, ensuring the ground oats are evenly distributed throughout the mixture. This step is crucial for binding all the ingredients and achieving the correct patty consistency. The mixture should be firm enough to shape.

Using a cookie scoop (about 1.5-2 tablespoons) or a ¼ cup measuring cup filled about ¾ full, scoop 12 equal portions of the crab mixture onto your prepared baking sheet. Even portions ensure even cooking.

Lightly wet your hands to prevent sticking, and then gently shape each portion into a patty, about ½ to ¾ inch thick. Brush the tops of each artichoke cake with 1 tablespoon of avocado or olive oil. This oil layer is crucial for achieving that irresistible golden-brown crust and a lovely crispiness.

Bake the patties in your preheated oven for 15 minutes. At this point, the undersides should be beautifully golden brown and starting to crisp up.

Carefully flip each vegan crab cake. Return them to the oven and bake for an additional 12 minutes, or until both sides are crispy and golden brown, especially around the edges. While the artichoke cakes are baking, take the opportunity to prepare the quick and easy tangy sriracha sauce.

In a small bowl, combine the tahini, lemon juice, pickle juice, and sriracha. For the best results, always ensure your tahini is thoroughly mixed in its jar before measuring, as it tends to separate. Use a whisk or a fork to mix vigorously.

Continue whisking until the sauce achieves a uniform, creamy texture. Gradually whisk in 1-2 tablespoons of water, adding it one tablespoon at a time, until your desired consistency is reached. If you prefer a spicier sauce, feel free to add another teaspoon of sriracha or your favorite hot sauce to taste.

Creative Ways to Enjoy Leftover Vegan Crab Cakes

These delicious vegan crab cakes are fantastic fresh out of the oven, but they also make wonderful leftovers! Store any extra crab cakes in an airtight container in the refrigerator for up to a week.

• Reheat to Crisp Perfection: For the best results, reheat your leftover crab cakes in a 450°F (230°C) oven for about 15 minutes, or until they are heated through and regain their crispiness. Avoid the microwave if you want to maintain their texture.
• Salad Topper Extraordinaire: Crumble cold artichoke cakes over a fresh, vibrant green salad with capers. The contrasting textures and flavors make for a delightful and satisfying meal.
• Tropical Topping: Serve your crab cakes on a bed of fresh greens, topped with a zesty pineapple mango salsa. The sweet and tangy salsa provides a beautiful contrast to the savory cakes.
• Transform into a Plant-Based Crab Dip: Get creative and turn your leftovers into a creamy, savory dip. Simply crumble the artichoke cakes and mix them with vegan sour cream, a generous amount of nutritional yeast for a cheesy flavor, and any additional seasonings you love. Serve with crackers or veggie sticks.
• Vegan Crab Cake Sandwich: Serve them in a bun with lettuce, tomato, and your favorite vegan tartar sauce for a delicious plant-based “fish” sandwich.

How to Perfectly Freeze Vegan Crab Cakes for Future Enjoyment

Artichoke crab cakes freeze exceptionally well, making them a fantastic make-ahead option for busy weeknights or impromptu gatherings. Proper freezing ensures they retain their flavor and texture when reheated.

Once your vegan crab cakes are completely cool, arrange them in a single layer on a parchment-lined baking tray. Place the tray in the freezer for approximately 2 hours, or until the patties are solid. This prevents them from sticking together. Once frozen solid, individually wrap each crab cake tightly in plastic wrap or aluminum foil. Then, transfer the wrapped cakes to a freezer-safe container or a zip-top bag. They can be stored in the freezer for up to 3 months.

To reheat, first thaw the frozen crab cakes in the refrigerator overnight. Once thawed, place them in a single layer on a baking sheet in a preheated 450°F (230°C) oven for about 15 minutes, or until they are heated through and crispy on the outside. This method ensures they come out as delicious as if they were freshly made.

Expert Tips for Vegan Crab Cake Success

• Versatile Serving Sizes: For a show-stopping main course, form larger patties and serve them atop a bed of fresh greens or alongside roasted vegetables. For elegant finger food, create miniature patties that are perfect for passing around as vegan appetizers at your next gathering, or serve them as a delightful side dish.
• Healthier Vegan Tartar Sauce: If you’re craving a tartar sauce without the heaviness of vegan mayonnaise, try this healthier alternative: combine tahini with finely chopped pickle relish, a touch of Dijon mustard, a drizzle of maple syrup for sweetness, and a teaspoon of fresh lemon juice. Whisk until smooth for a creamy, tangy, and light sauce.
• Get Creative with “Vegan Crab Meat” Rolls: The artichoke mixture is incredibly versatile! The next time you’re in the mood for sushi, consider using this vegan crab mixture. Grab some nori sheets, spread a layer of the prepared artichoke mixture, add some avocado or cucumber, and roll it tightly. Slice into bite-sized pieces and enjoy your homemade plant-based “crab” rolls!
• Taste and Adjust: Before shaping and baking, always taste a small portion of your mixture. This allows you to adjust the seasoning (salt, pepper, spices) to your preference. Remember, flavors can mellow slightly during cooking.
• Don’t Over-Process Artichokes: While you want some paste, aim for a good balance of chunks to achieve that ideal crab-like texture. Over-processing can lead to a mushy consistency.

Frequently Asked Questions About Vegan Crab Cakes

Vegan Crab Cakes made with artichoke hearts for perfect texture and taste. You’ll love these with a drizzle of zesty Tahini Sriracha Sauce.

Equipment

• 1 Food Processor
• 1 Cutting Board
• 1 Chef’s knife
• 1 Large mixing bowl
• 1 Baking sheet
• 1 Unbleached Parchment Paper
• 1 Small Whisk
• 1 Microplane Zester

Ingredients

For the Vegan Crab Cakes

• 1 cup old fashioned oats
• 2 (15-oz) cans artichoke hearts, rinsed and drained
• 1 stalk celery, small dice
• ⅓ cup small dice red bell peppers
• ¼ cup frozen corn kernels
• 3 scallions, thinly sliced
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 cloves garlic, minced or grated
• ½ teaspoon paprika
• ½ teaspoon finely ground sea salt
• ½ teaspoon finely ground black pepper
• ¼ teaspoon ground nutmeg
• 1 teaspoon Dijon mustard
• 1 tablespoon avocado oil (for brushing)

For the Sriracha Tahini Sauce

• 2 tablespoons drippy tahini
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sriracha
• 1 tablespoon pickle juice
• 1 tablespoon lemon juice
• 1-2 tablespoons water (for consistency)

Instructions

1. Preheat your oven to 450°F (230°C). Line a large baking sheet with unbleached parchment paper.
2. Place the old-fashioned oats in a food processor and pulse until they are partially ground, resembling a coarse meal with a mix of finer and larger pieces. Transfer the ground oats to a small bowl and set aside.
3. Next, place the rinsed and thoroughly drained artichoke hearts into the food processor bowl. Pulse until they are somewhat pasty but still contain some distinct chunks, aiming for a texture that mimics shredded crab meat. Transfer this mixture to a large mixing bowl.
4. Add the prepared vegetables to the large bowl with the artichoke hearts: small-diced red bell peppers and celery, thinly sliced scallions, chopped fresh parsley, corn kernels, minced garlic, paprika, finely ground sea salt, finely ground black pepper, ground nutmeg, and Dijon mustard. Mix all these ingredients thoroughly until well combined. Then, sprinkle the reserved ground oats over the mixture and mix again until everything is evenly incorporated and the mixture holds together.
5. Scoop the crab mixture into 12 equal portions onto the prepared baking sheet. Using wet hands, form each portion into a patty, approximately ½ to ¾ inch thick. Brush the tops of the patties with avocado oil. Bake in the preheated oven for 15 minutes, or until the undersides are golden brown.
6. Carefully flip the vegan crab patties over. Return them to the oven and bake for another 12 minutes, or until both sides are crispy and golden brown around the edges.
7. While the crab cakes are baking, prepare the Sriracha Tahini Sauce. In a small bowl, whisk together the tahini, olive oil, sriracha, lemon juice, and pickle juice until smooth. Gradually whisk in 1-2 tablespoons of water, one tablespoon at a time, until the sauce reaches your desired dipping consistency.
8. Serve the vegan crab cakes warm or at room temperature, drizzled generously with the homemade Sriracha Tahini Sauce.

Notes

SUBSTITUTIONS: Feel free to substitute hearts of palm for artichoke hearts, or use a combination of the two for a slightly different flavor and texture. Any color bell pepper can be used in place of red bell pepper. For the corn, frozen peas or edamame beans are good substitutes. For a completely grain-free vegan crab cake, use ¾ cup of ground flaxseed meal instead of ground oats as a binder.

Crab Cake Sauce Tips: For a more traditional tartar sauce flavor, finely chop one pickle and stir it into the Sriracha Tahini Sauce. If you enjoy extra heat, add an additional teaspoon of sriracha or your preferred hot sauce. Any leftover sauce can be refrigerated in an airtight container for up to 2 weeks. Note that the sauce will thicken as it cools; simply whisk in a little water or lemon juice to thin it if needed before serving.

Nutrition

The nutrition calculations provided are estimates derived from online tools. For the most precise nutritional information, it is recommended to calculate the values using the exact ingredients and brands you use. You are ultimately responsible for verifying the accuracy, completeness, and usefulness of any nutritional data.

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