Best 5 Artichoke Crab Cakes Recipes

ARTICHOKE CRAB CAKES

Steps:

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

VEGAN CRAB CAKES RECIPE BY TASTY

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!

ARTICHOKE "CRAB" CAKES

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.

VEGAN ARTICHOKE CRAB CAKES

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!

CRAB STUFFED ARTICHOKES

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.