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Artichoke Crab Cakes with Sriracha Tater Sauce

  By  ,

December 19, 2015

This vegan version of the familiar classic will please people and crabs everywhere.

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1 cup oyster crackers or crushed saltines

Two 15 oz. cans artichoke hearts, rinsed and drained

3 or 4 scallions, finely chopped

¼ cup finely diced red bell pepper

¼ cup corn kernels (fresh or defrosted if frozen)

2 tsp. old bay seasoning

½ tsp. kelp granules (optional)

½ tsp. garlic powder

½ tsp. dried parsley

¼ cup vegan mayonnaise

salt and pepper to taste

Sriracha Tartar Sauce

½ cup vegan mayonnaise

1 to 2 T Sriracha

1 T juice from a jar of capers

1 T lemon juice


To Make Artichoke Crab Cakes

Place the crackers in a food processor and process into the consistency of course flour. Set aside

Place the artichoke hearts in the food processor and pulse 6 or 7 times until chunky. Transfer to a large bowl and add the remaining ingredients. Stir in the cracker “flour”.

Use a ¼ cup measuring cup to scoop out the artichoke mixture. Using your hands, shape the parties and put on plate.

Add canola oil to a large (preferably cast iron) skillet using enough to coat the bottom. Heat for 2 or 3 minutes over medium heat.

Place 3 to 4 patties in the pan and cook for 3 to 4 minutes on each side or until the patties are crisp and browned. Transfer the patties to a plate lined with paper towels. Repeat with the remaining patties adding more oil as necessary.

To Make Sriracha Sauce

Whisk sauce ingredients together in a small bowl. Chill until ready to use.

This recipe is from "But I Could Never Go Vegan" by Kristy Turner (2015). See our review of the amazing cookbook at



  1. Mary Finelli says:

    Looks terrific, thank you! We will feature this on the Fish Feel Fb page and add it to the Vegan Seafood Recipes section of our website. More vegan seafood recipes, please!


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