Artichoke Crab Cakes Recipes

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VEGAN ARTICHOKE CRAB CAKES



Vegan Artichoke Crab Cakes image

This recipe creates delicious baked crabless cakes made from artichoke hearts. With a crisp outer coating and fully vegan filling, this is a fantastic appetizer!

Provided by Nicole

Categories     Appetizer

Number Of Ingredients 16

2 ⅔ cups artichoke hearts (, roughly chopped (artichoke from 2 14-ounce cans))
2 tablespoons artichoke hearts liquid (, from can)
⅓ cup celery (, finely diced)
⅓ cup onion (, finely diced)
½ cup chickpea flour
¼ cup parsley (, finely chopped)
2 tablespoons vegan mayonnaise
1 tablespoon Dijon mustard
½ tablespoon apple cider vinegar
1 teaspoon Old bay seasoning
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup panko breadcrumbs ((gluten free if needed))
oil spray
crab cake sauce

Steps:

  • Open the cans of artichoke hearts and measure canning liquid into a large mixing bowl.
  • Discard the remaining liquid then dump the artichoke hearts onto a cutting board.
  • Roughly chop the artichoke hearts (mostly focusing on chopping the "core" sections) and add to your large bowl.
  • Finely chop celery, onion and parsley. Add to the large mixing bowl.
  • To the large bowl, add chickpea flour, vegan mayonnaise, Dijon mustard, apple cider vinegar, Old bay seasoning, garlic powder, salt and black pepper.
  • Mix until well combined.
  • Let this mixture sit for 10 minutes.
  • Prep your baking tray by covering it with a silicone baking mat or parchment paper.
  • Measure panko breadcrumbs into a large, flat bottom bowl.
  • Once the crab cake mixture has rested, use a ¼ cup measuring cup to scoop the crab cake mixture. Take this out of the measuring cup and shape into a flat disk, about ¾ inch (2 centimeters) thick.
  • Set the crab cake into the breadcrumbs and lightly press down. Flip your crab cake to lightly coat the other side with breadcrumbs, or sprinkle some on top and press into the patty.
  • Place onto the baking tray and repeat to form all crab cakes coated with breadcrumbs.
  • Spray the crab cakes with oil (if you don't have oil spray, lightly brush oil onto each crab cake).
  • Flip your crab cakes over and spray oil onto the other side (or brush oil onto the other side).
  • Put the crab cakes into an oven preheated to 375 °F. Bake for 20-22 minutes, until both sides are golden-brown.
  • Crabless cakes can be served hot from the oven if you use a fork and knife. If you want to pick them up, allow to cool for at least 15 minutes so they have time to firm.
  • Serve with a creamy dairy-free dip, like this vegan crab cake sauce!

Nutrition Facts : ServingSize 1 Crabless cake (1/8 of recipe), Calories 123 kcal, Carbohydrate 20 g, Protein 5 g, Fat 4 g, Sodium 514 mg, Fiber 7 g, Sugar 2 g

ARTICHOKE "CRAB" CAKES



Artichoke

A vegan take on delicious, crispy crab cakes!

Provided by Melanee Cooper

Time 30m

Number Of Ingredients 18

artichoke crab cakes
• 1 cup almond flour
• Two cans organic artichoke hearts rinsed and drained well
• 3 to 4 scallions finely chopped (plus more for garnish)
• 1/4 cup finely diced red bell pepper
• 1/4 cup corn kernels
• 2 teaspoons Old Bay Seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/4 cup vegan mayonnaise
• Salt and black pepper to taste
• Olive oil or coconut oil for frying
Garlic aoli
• Garlic
• Lemon juice
• Vegan mayonnaise
• Black pepper
• Sea salt

Steps:

  • In a small bowl, whisk together the aoli ingredients. Chill until ready to use.
  • Place the artichoke hearts in a food processor and pulse 6 to 7 times, until broken up but still chunky. Transfer to a large bowl. Add the scallions, red bell pepper, corn kernels, Old Bay, garlic powder, dried parsley, vegan mayonnaise, and salt and pepper. Stir in the flour.
  • Use a ¼-cup (60 ml) measuring cup to scoop out the artichoke mixture. Using your hands, shape patties and place on a plate.
  • Set a large frying pan, preferably cast iron, over medium heat. Pour in enough oil to coat the bottom and heat for 2 to 3 minutes. Line a plate with paper towels.
  • Place 3 to 4 patties in the pan and cook for 3 to 4 minutes on each side, until crisp and browned all over.
  • Place on the plate with more paper towels on top to absorb the excess oil. Repeat with the remaining patties, adding more oil as necessary, until all are cooked.
  • Serve topped with the aoli and remaining scallions.

ARTICHOKE "CRAB" CAKES



Artichoke

Vegan Crab Cakes are simple to make with naturally vegan and gluten-free clean ingredients. Awesome for a healthy appetizer and fun party food.

Categories     Appetizer

Time 37m

Number Of Ingredients 21

1 cup old fashioned oats
2 15-oz cans artichoke hearts, rinsed and drained
1 clove garlic, pressed
1/3 cup diced red pepper
1/4 cup corn kernels
1 stalk celery, small dice
3 scallions, thinly sliced
1 Tablespoon fresh parsley, chopped
1/2 teaspoon sweet paprika
1/2 teaspoon finely ground sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 teaspoon Dijon mustard
1 Tablespoon avocado oil
2 Tablespoons tahini
2 Tablespoons olive oil
1 Tablespoon sriracha
1 Tablespoon juice from jar of pickles
1 Tablespoon lemon juice
Romaine leaves
2 scallions, thinly sliced

Steps:

  • Preheat oven to 450 and line baking sheet with parchment paper.
  • In a small bowl whisk together all tahini sauce ingredients until thoroughly combined. Place in refrigerator to chill until ready to use.
  • Place oats in food processor and pulse until not fully ground. Leave some chunks. Set aside in small bowl.
  • Place artichoke hearts and garlic in processor bowl and pulse until slightly broken up, leaving some chunks. Transfer to large bowl and add red pepper, corn, celery, scallions, parsley, spices, mustard, oil and mix well. Then stir in the oats.
  • Shape into patties and place on lined baking sheet. Brush or spray with avocado oil.
  • Bake in preheated 450 oven for 15 minutes. Flip and bake another 12 minutes, until firm and golden.
  • Serve with tahini sauce for dipping.
  • Left overs can be served over bed of romaine and drizzle with sriracha tahini sauce, and sprinkle scallions on top.

Nutrition Facts : Calories 119 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 small or 1 medium cake, Sodium 207 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

CRAB STUFFED ARTICHOKES



Crab Stuffed Artichokes image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons olive oil
6 jumbo artichokes
1 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/4 teaspoon fine salt
1/4 fresh black pepper
1/4 cup bread crumbs, dried
1/2 teaspoon tarragon, dried
2 tablespoons chopped scallions
2 tablespoons chopped parsley leaves
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 cup crabmeat

Steps:

  • Lightly oil baking sheet with olive oil and place in the oven to preheat.
  • Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.
  • In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.
  • Preheat oven to 400 degrees F.
  • In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.
  • Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.
  • Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.
  • Serve immediately.

ARTICHOKE CRAB CAKES



Artichoke Crab Cakes image

Categories     Shellfish

Number Of Ingredients 6

1 pound pound fresh jumbo lump crabmeat, drained and picked
1 jar 6 oz. jar quartered, marinated artichoke hearts, drained
1/2 cup fine, dried breadcrumbs
1/4 cup mayonnaise
1 large egg, lightly beaten
1/2 teaspoon kosher salt

Steps:

  • Stir together all ingredients in a medium bowl.
  • Shape mixture into 8 patties.

CRAB CAKE-STUFFED ARTICHOKES



Crab Cake-Stuffed Artichokes image

We took the classic stuffed artichoke and gave it a boost with all the fun flavors of a crab cake, classic seafood seasoning included. Most stuffed artichoke recipes go through the same trimming process but keep the artichokes whole, leaving the inedible "choke" intact. We opted to cut the artichoke in half lengthwise, so that the choke can be easily removed with a melon baller, then stuffed and tied the artichoke back together with kitchen twine, insuring all the delicious filling stays inside.

Provided by Food Network Kitchen

Time 2h

Yield 4 servings

Number Of Ingredients 10

8 ounces jumbo lump crab meat, picked through of any shells
3 cloves garlic, finely grated
1 1/2 cups plain breadcrumbs
1 cup finely grated Parmesan
1/2 cup lightly packed fresh parsley leaves, roughly chopped
2 teaspoons seafood seasoning, such as Old Bay, plus more for serving
3 large lemons: 1 zested and then halved, 1 cut into wedges for serving
Kosher salt and freshly ground black pepper
3/4 cup olive oil
4 medium artichokes

Steps:

  • Mix the crab meat, garlic, breadcrumbs, cheese, parsley, seasoning blend, lemon zest, 1 teaspoon salt and few good grinds pepper in a medium bowl until combined. Pour in the olive oil and toss until the mixture is evenly coated and the texture of wet sand. Set aside.
  • Fill a large bowl with cold water, squeeze in the juice of 1 of the lemon halves and then drop in both lemon halves. Working with 1 artichoke at a time, trim about 1 inch off the top with a serrated knife, then snap off the tough outer leaves around the stem (about 2 layers of leaves). Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. Cut off the stem completely so the artichoke can sit flat and upright. Cut the artichoke in half lengthwise through the stem using a chef's knife, then use a melon baller to remove the choke (the fuzzy "hair" in the very center of the artichoke). Rub the cut parts with a lemon half (from the bowl), then keep the artichoke in the lemon water while you trim the rest.
  • Use your fingers to spread the leaves of each artichoke half, then stuff the crumb mixture between each. Fill the very center of each artichoke half with some of the breadcrumb mixture as well. Use kitchen twine to tie the artichoke halves back together, making sure to prevent the breadcrumbs from falling out.
  • Set up a steamer basket over a large pot of simmering water, then add the stuffed artichokes upright (don't worry if they're snug). Cover with a lid and steam over medium-low heat, adding more water as needed, until the bottom of the artichoke is tender when pierced with the tip of a paring knife, about 1 hour 15 minutes.
  • Within the last 5 minutes of cooking, preheat the oven to broil.
  • Transfer the stuffed artichokes from the steamer basket to a rimmed baking sheet and remove the kitchen twine. Place the artichoke halves cut-side up. Watching carefully, broil until the breadcrumbs turn crisp and golden brown, 1 to 2 minutes. Transfer to a platter and serve with an extra dusting of seasoning blend and the lemon wedges.

CRAB-ARTICHOKE CASSEROLE



Crab-Artichoke Casserole image

Make and share this Crab-Artichoke Casserole recipe from Food.com.

Provided by carolinafan

Categories     Crab

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 11

8 ounces uncooked small shell pasta
2 tablespoons butter
6 green onions, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
1 teaspoon dry mustard
1/2 teaspoon ground red pepper
salt and black pepper
1/2 cup shredded swiss cheese, divided
1 (8 ounce) package imitation crabmeat, chunks
1 (14 ounce) can artichoke hearts, drained and cut into bite-size pieces

Steps:

  • Preheat oven to 350.
  • Grease 2-quart casserole.
  • Cook pasta according to package directions; drain and set aside.
  • Melt butter in large saucepan over medium heat; add green onions. Cook and stir about 2 minutes. Add flour; cook and stir 2 minutes more.
  • Gradually add half-and-half, whisking constantly until mixture begins to thicken.
  • Whisk in mustard and red pepper; season to taste with salt and black pepper.
  • Remove from heat and stir in 1/4 cup cheese until melted.
  • Combine crabmeat, artichokes and pasta in casserole. Add sauce mixture and stir until blended.
  • Top with remaining 1/4 cup cheese.
  • Bake about 40 minutes or until hot, bubbly and lightly browned.

ARTICHOKE-CRAB BAKE



Artichoke-Crab Bake image

From a can of "Fanci Food Premium Gourmet Artichoke Hearts." I used fat-free mayo and reduced fat cheese, and I added fresh mushrooms, garlic, thyme, and a dash of Old Bay. Make it your own! This is easy, elegant, versatile, and healthy!

Provided by yogiclarebear

Categories     Crab

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 (6 ounce) cans lump crabmeat, drained well
1 cup swiss cheese, cubed
1/3 cup chopped green pepper
1/4 cup chopped onion
1 teaspoon salt
1/3 cup mayonnaise
2 teaspoons lemon juice
1 (14 ounce) can small artichoke hearts, packed in water, drained

Steps:

  • Preheat oven to 375 dgrees F.
  • Combine crabmeat, Swiss cheese, green pepper, onion, and salt. (And any added spices.).
  • Blend mayonnaise and lemon juice; toss with crab mixture.
  • Spray a baking dish with non-stick cooking spray. Place artichoke hearts on bottom of baking dish; pour crabmeat mixture over the artichokes.
  • Cover and bake for 35 minutes or until heated through.

CRAB AND ARTICHOKE TARTS



Crab and Artichoke Tarts image

This is a quickly prepared, savory appetizer or hors d'oeuvre.

Provided by Zannie

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 8

Number Of Ingredients 10

10 ounces lump crabmeat
6 ounces canned artichoke hearts, drained and chopped
1 red bell pepper, finely chopped
¼ cup cream cheese, softened
¼ cup grated Parmesan cheese
3 green onions, finely chopped
3 tablespoons all-purpose flour
1 pinch garlic powder, or to taste
ground black pepper to taste
8 (4 inch) frozen tart shells, thawed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.
  • Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.
  • Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 36.6 g, Cholesterol 41.7 mg, Fat 16.3 g, Fiber 1.3 g, Protein 13.7 g, SaturatedFat 4.8 g, Sodium 449.7 mg, Sugar 7.9 g

VEGAN CRAB CAKES RECIPE BY TASTY



Vegan Crab Cakes Recipe by Tasty image

Here's what you need: chickpeas, hearts of palm, artichoke heart, panko breadcrumbs, vegan mayonnaise, dijon mustard, lemon juice, salt, pepper, old bay seasoning, oil, sweet pickle relish, fresh dill

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

15 oz chickpeas, drained and rinsed, 1 can
15 oz hearts of palm, drained, rinsed and cut into large chunks, 1 can
15 oz artichoke heart, drained and rinsed
1 ½ cups panko breadcrumbs, divided
¾ cup vegan mayonnaise, divided
1 teaspoon dijon mustard
2 teaspoons lemon juice, divided
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon old bay seasoning
oil, for frying
1 tablespoon sweet pickle relish
fresh dill, to serve

Steps:

  • Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
  • Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
  • Form the mixture into 6 1-inch (2 cm) thick patties.
  • Dip each patty in remaining bread crumbs.
  • Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
  • Transfer to paper towel-lined plate to absorb excess oil.
  • For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
  • Top the patties with tartar sauce, dill, and lemon juice.
  • Enjoy!

Nutrition Facts : Calories 504 calories, Carbohydrate 43 grams, Fat 31 grams, Fiber 11 grams, Protein 12 grams, Sugar 5 grams

ARTICHOKE AND CRAB SPREAD



Artichoke and Crab Spread image

I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself. You can use imitation crab, instead of the real thing if you like. I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.

Provided by Joanne

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Crab Dip Recipes

Time 1h15m

Yield 12

Number Of Ingredients 6

3 frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3 green onions
1 clove garlic
1 teaspoon lemon juice

Steps:

  • Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth.
  • Pour dip into a non-metallic bowl, and chill for 1 hour.
  • Serve with crackers or vegetables.

Nutrition Facts : Calories 142.9 calories, Carbohydrate 1.7 g, Cholesterol 49.5 mg, Fat 13.2 g, Fiber 0.3 g, Protein 5 g, SaturatedFat 8.2 g, Sodium 152.7 mg, Sugar 0.2 g

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