Vegan Crab Cakes

 
 Who needs crab when you've got artichoke? These vegan fried cakes are just as rich in flavor and texture as the original southern classic. Top them with yogurt or salsa or simply sliced avocado to give them a little extra something, and enjoy. Photo from  Connoisseurus Veg

Who needs crab when you've got artichoke? These vegan fried cakes are just as rich in flavor and texture as the original southern classic. Top them with yogurt or salsa or simply sliced avocado to give them a little extra something, and enjoy. Photo from Connoisseurus Veg

Adapted from Connoisseurus Veg  

| Yield: 8-10 cakes | Time: 30 minutes | 

 
 

Ingredients

2 15-oz artichoke cans, drained

2 celery stalks, chopped

2 cups breadcrumbs

¼ cup whole wheat flour

2 garlic cloves, minced

2 tablespoon chopped chives

2 tablespoon soy sauce or liquid aminos

½ teaspoon Old Bay Seasoning (or, for you Southerners, Tony Chachere’s!)

Canola oil for frying

Optional Toppings

Yogurt/sour cream, salsa, sliced avocado, fresh chives

Preparation

Place artichoke hearts, celery, 1 cup of breadcrumbs, flour, garlic, chives, soy sauce and seasoning into the bowl of a food processor. Pulse until mixed, keeping it chunky, instead of completely pureed.

Place remaining 1 cup of breadcrumbs into a small bowl. Fill the bottom of a medium skillet to a half-inch with oil and put on over medium heat. Line a plate with paper towels, for the finished cakes.

While the oil is heating, shape your mixture into 8-10 cakes, based on desired size. Dip each cake, on both sides, into the bowl of breadcrumbs, coating completely. When the oil is hot, lay cakes 3-4 at a time in your skillet, cooking on each side until they are a deep golden brown.

Place the finished cakes on your paper-towel lined plate to cool while you fry the second round. Add oil between batches if needed, allowing it time to reheat.

Top with your favorite condiments and enjoy!
 


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