Artichoke Crabless Cakes Recipe

Artichoke Crabless Cakes Recipe
Artichoke Crabless Cakes Recipe

This dish is dedicated to those who have decided that creatures of the sea are friends not food! This artichoke crabless cakes recipe is a fantastic substitute for a seafood favorite. Enjoy your favorite flavors while respecting our planets oceans!

I enjoy these crabless cakes as an appetizer dipped in tartar sauce or as a main dish served over a quinoa with a side of sautéed vegetables. Regardless of how this dish is served, it is guaranteed to impress!

For a fabulous Mediterranean meal, try serving your artichoke crabless cakes with a side of our Greek quinoa salad recipe.

Prep Time and Serving Size

Total time: about 20 minutes

Number of servings: 2

Serving size: 4 artichoke crabless cakes

Equipment and Utensils

Ingredients For Vegan Tartar Sauce

Ingredients For Artichoke Crabless Cakes

Directions For Vegan Tartar Sauce

  1. Place vegan mayonnaise, sweet pickle relish, dill, and lemon juice in a medium bowl.
  2. Stir ingredients well until they are well combined.
  3. Store the tartar sauce in the refrigerator until ready to serve.

Directions For Artichoke Crabless Cakes Recipe

  1. Combine chia seeds with 3 tablespoons of water in a large mixing bowl. Allow the chia seeds to soak until the water is absorbed.
  2. Strain and rinse the artichoke hearts.
  3. Strain and rinse the canned corn.
  4. Combine the artichoke hearts and corn in a food processor. Pulse until the ingredients are finely chopped.
  5. Add the chopped artichoke hearts and corn to the large mixing bowl with the chia seeds.
  6. Add the breadcrumbs, Old Bay seasoning, and 3 tablespoons of vegan mayonnaise to the large mixing bowl with the chia seeds, artichoke hearts, and corn.
  7. Mix the ingredients in the large mixing bowl thoroughly until everything is well combined.
  8. Using your hands, form the artichoke mixture into 8 patties, each about 1/4 inch thick.
  9. Place the artichoke crabless cakes on a plate and refrigerate them for at least 5 minutes.
  10. Heat cooking oil in a large nonstick pan over medium heat.
  11. Once the pan is hot, remove the artichoke crabless cakes from the refrigerator and place them in the pan. I recommend cooking as many crabless cakes at once as you can fit in your pan.
  12. Cook each crabless cake until it is golden brown. This should take about 5 minutes on each side.
  13. Use the spatula to flip each crabless cake and allow the other side of the patty to cook until golden brown.
  14. Transfer crabless cakes to the plate. Serve on the side of a whole grain and sauteed vegetable for a decadent and healthy meal! The vegan tartar sauce can be served on the side as a dipping sauce or drizzled over the artichoke crabless cakes.

Be sure to check out our other vegan recipes.


About Kelly Walch, MS, RDN, LDN 28 Articles
Kelly Walch, MS, RDN, LDN, is a Registered Dietitian and Nutritionist with a master's degree in Nutrition and Dietetics. She is passionate about plant based diets, helping people lead healthier lives, and rescuing animals. She lives on her farm in Florida with her husband Alex and their 20 or so rescued animals.

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