Vegan Crab Cakes
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
Yogurt/sour cream, salsa, sliced avocado, fresh chives
Place artichoke hearts, celery, 1 cup of breadcrumbs, 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!