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Square cropped image of Half marble half wood cutting board topped with golden brown, breaded artichoke cakes with parsley and lemon wedge garnishes. One corner of the board is centered in the frame with the left and right corners of the board cropped out
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Vegan Artichoke Crab Cakes

This recipe creates delicious baked crabless cakes made from artichoke hearts. With a crisp outer coating and fully vegan filling, this is a fantastic appetizer!
Course Appetizer
Cuisine Vegan
Keyword Artichoke cakes recipe, vegan artichoke crab cakes
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8 Crab cakes
Calories 123kcal

Ingredients

Instructions

Step 1: Prep Ingredients

  • Open the cans of artichoke hearts and measure canning liquid into a large mixing bowl.
    2 tablespoons artichoke hearts liquid
  • Discard the remaining liquid then dump the artichoke hearts onto a cutting board.
  • Roughly chop the artichoke hearts (mostly focusing on chopping the “core” sections) and add to your large bowl.
    2 ⅔ cups artichoke hearts
  • Finely chop celery, onion and parsley. Add to the large mixing bowl.
    ⅓ cup celery, ⅓ cup onion, ¼ cup parsley

Step 2: Mix Crab Cakes

  • To the large bowl, add chickpea flour, vegan mayonnaise, Dijon mustard, apple cider vinegar, Old bay seasoning, garlic powder, salt and black pepper.
    ½ cup chickpea flour, 2 tablespoons vegan mayonnaise, 1 tablespoon Dijon mustard, ½ tablespoon apple cider vinegar, 1 teaspoon Old bay seasoning, ½ teaspoon garlic powder, ¼ teaspoon salt, ⅛ teaspoon black pepper
  • Mix until well combined.
  • Let this mixture sit for 10 minutes.

Step 3: Shape Crab Cakes and Coat with Breadcrumbs

  • Prep your baking tray by covering it with a silicone baking mat or parchment paper.
  • Measure panko breadcrumbs into a large, flat bottom bowl.
    ½ cup panko breadcrumbs
  • Once the crab cake mixture has rested, use a ¼ cup measuring cup to scoop the crab cake mixture. Take this out of the measuring cup and shape into a flat disk, about ¾ inch (2 centimeters) thick.
  • Set the crab cake into the breadcrumbs and lightly press down. Flip your crab cake to lightly coat the other side with breadcrumbs, or sprinkle some on top and press into the patty.
  • Place onto the baking tray and repeat to form all crab cakes coated with breadcrumbs.
  • Spray the crab cakes with oil (if you don’t have oil spray, lightly brush oil onto each crab cake).
    oil spray
  • Flip your crab cakes over and spray oil onto the other side (or brush oil onto the other side).

Step 4: Bake and Serve

  • Put the crab cakes into an oven preheated to 375 °F. Bake for 20-22 minutes, until both sides are golden-brown.
  • Crabless cakes can be served hot from the oven if you use a fork and knife. If you want to pick them up, allow to cool for at least 15 minutes so they have time to firm.
  • Serve with a creamy dairy-free dip, like this vegan crab cake sauce!
    crab cake sauce

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Crabless cake (⅛ of recipe) | Calories: 123kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Sodium: 514mg | Potassium: 371mg | Fiber: 7g | Sugar: 2g | Vitamin A: 209IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 1mg