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