Name: Artichoke Crab Cakes with Sriracha Tartar Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 3 to 4
Ingredients: Salt and black pepper to taste; 1 tablespoon juice from a jar of capers; ¼ cup (55 g) vegan mayonnaise; ½ cup (110 g) vegan mayonnaise; ½ teaspoon kelp granules, optional; 1 to 2 tablespoons sriracha; Two 15-ounce (425 g) cans artichoke hearts, rinsed and drained well; 1 cup (53 g) oyster crackers or crushed saltine crackers; 1 tablespoon lemon juice; ¼ cup (35 g) finely diced red bell pepper; 3 to 4 scallions, finely chopped, plus more for garnish; 2 teaspoons Old Bay Seasoning; ¼ cup (35 g) corn kernels (fresh or defrosted if frozen); ½ teaspoon garlic powder; Canola oil for frying; ½ teaspoon dried parsley

Preparation info

Serves
3 to 4

Difficulty
Easy
Ready in
30 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

Flaky, soft, briny. No, I’m not talking about crab; I’m talking about artichoke hearts, silly! Those three traits were the main reason I decided to use artichoke hearts as the base for recreating vegan crab cakes. Old Bay Seasoning brings that classic Chesapeake Bay flavor (always a great ingredient for seafood-inspired dishes), and vegan mayonnaise works as a binder so you don’t need eggs. They’re quickly pan-fried and served with a hot and tangy sriracha tartar sauce for a quick, unforget