Artichoke Crab Cakes with Sriracha Tater Sauce
December 19, 2015
This vegan version of the familiar classic will please people and crabs everywhere.
Warning: A non-numeric value encountered in /home/customer/www/veganseatwhat.com/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-recipe_info.php on line 97
Sriracha Tartar Sauce
To Make Artichoke Crab Cakes
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
This recipe is from "But I Could Never Go Vegan" by Kristy Turner (2015). See our review of the amazing cookbook at http://veganseatwhat.com/but-i-could-never-go-vegan/