Vegan Artichoke Crab Cakes Recipes

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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

VEGAN CRAB CAKES



Vegan Crab Cakes image

If you used to like fish and crab cakes, you will love these vegan crab cakes with chickpeas and artichokes. They're super delicious, packed with flavor, and very easy to make.

Provided by Sina

Categories     Entrée

Time 20m

Number Of Ingredients 14

2 cups cooked chickpeas
2 cans artichoke hearts in brine, drained and roughly chopped
1/2 cup chopped red onion
2 cloves of garlic, minced
3 teaspoons fresh lemon juice
1 stalk of celery, chopped
2 teaspoons Dijon mustard
1/4 cup chopped parsley
3 tablespoons chopped dill
1 cup panko bread crumbs
2 teaspoons vegan Worcestershire sauce
2 teaspoons fish seasoning ((for example Old Bay) )
salt, to taste
black pepper, to taste

Steps:

  • In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
  • Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture. Add the remaining ingredients (including the cooked onion and the garlic) and season with salt and pepper.
  • Form eight vegan crab cakes.
  • Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're lightly browned.
  • I served them on a bed of green salad with vegan remoulade and lemon slices. For the remoulade I whisked together vegan mayonnaise with chopped dill, fresh lemon juice and seasoned it with salt and pepper.

Nutrition Facts : Calories 185 kcal, Carbohydrate 18 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 579 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

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

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

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