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/