Vegan Crab Cakes

Okay, I know what you’re thinking here.

Um…Annie..are this crab cakes….um….are they green?

YES. The answer is a big fat yes. They are green because they are held together by the sexiest of all fruits, the avocado.

quick aside….figs are sexy too, yeah?

Anyways, these are held together by a lovely creamy avocado. Nestled in between that avocado you will find artichoke hearts. When steamed just so, they become light and tender, perfectly imitating the texture of a real crab cake. Only without a wooden mallet in sight.

I loaded them up with Old Bay so you’d get that real briny breeze boardwalk feelin’. Even in the depths of winter.Do y’all want to talk about Old Bay for a sec? I love the stuff, but only on certain things. Popcorn yes, broccoli no. But I know folks who want to put it on everything. Mac and cheese and so forth. To each their own. I might like it if I tried it. Little cauliflower and cashew cheese, slurpy noodles….yeah….maybe.

Speaking of cashew cheese — y’all won’t believe me — but I only just made cashew crema for the first time this weekend. And guys, it was so wonderful. Yeah, I know, I know. I was the last person to get on the cashew cheese/cream train. I never said I was trendy. I made it to put on some enchiladas on Friday, and I loved it so much that I had to make Mexican again on Sunday, just so I could use up more crema. I want to hug hug hug the person who invented cashew dairy, whoever you are.  I love being part of this veggie-life community.

Vegan Crab Cakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 7-8 small crab cakes

the crab texture comes from steam-in-bag artichoke hearts. Make sure to follow the steaming directions on the bag. Otherwise, these crab cakes will come out tough and chewy.

Ingredients

  • 1 12 oz bag of frozen artichoke hearts, thawed and steamed-in-bag
  • 1 avocado
  • 2 1/2 tsp Old Bay
  • pinch of salt
  • a little lemon juice
  • a little lemon zest
  • coating
  • 1/4 cup fine cornmeal
  • 1/2 tsp Old Bay
  • dash of fresh ground black pepper
  • coconut oil for the pan

Instructions

  1. Place the steamed artichoke hearts in a clean kitchen cloth. Squeeze out all the excess moisture.
  2. Tear the hearts to shreds with two forks.
  3. Combine the shredded artichoke hearts, the avocado, the Old Bay, the lemon juice, the lemon zest, and salt.
  4. Form the mix into small patties --- you should be able to get 7 or 8. A small biscuit cutter helps to shape them, but it's not necessary.
  5. Combine the cornmeal with the Old Bay and the black pepper.
  6. Drop the cakes gently in the cornmeal mix, the turn so both sides are coated.
  7. Melt about 1 1/2 -2 tbsp coconut oil in a pan over medium heat. When they oil gets hot, throw on the crab cakes.
  8. Cook for 5-6 minutes on one side, and 3-4 minutes on the other, until crispy and lightly golden.
  9. Serve hot with lemon juice and a little more Old Bay. Ketchup is good too.
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PS. I feel like now is a good time to mention, since we’re talking about sea creatures and all…yes, I am wearing a pearl in my profile pic. I almost never take it off. It belonged to the paternal grandmother I never met. I actually hardly know anyone on my father’s side. Anyways, I know the pearl isn’t vegan, but I really can’t give it up or throw it away. I hope you understand. Thank you. ❤️

 

 

 

8 thoughts on “Vegan Crab Cakes

    1. I am an artichoke fiend too! Even when I was a kid and was confused by them….like, why do these big green flowers taste so good?

      Thanks, Rachel!

  1. OMG, these veganized crab cakes are genius, girlfriend!!! Seriously, you totally could have fooled me into thinking these were actual crab cakes… with a green hue. 😉 LOVE that you used avocado and the artichoke mimicking the crab is just perfect! I need a few dozen of these! Cheers!

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