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Artichoke Crab Cakes with Sriracha Tater Sauce
By VegansEatWhat.com Appetizers, Entrees
December 19, 2015
This vegan version of the familiar classic will please people and crabs everywhere.
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Ingredients
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)
½ tsp. kelp granules (optional)
Sriracha Tartar Sauce
Directions
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 http://veganseatwhat.com/but-i-could-never-go-vegan/
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!
OK Mary – we are on it! Thanks for the feedback and for bringing us FishFeel.org 🙂