When it comes to meatless meals everyone has a problem with calling food something it’s not. We get it, but we’re confident that you’ll find these crabless cakes are something to talk about around the dinner table. They’re light, tasty, and so similar in look and texture to the real thing we think you’ll have a hard time convincing people that they’re made of artichokes!
** makes 10 cakes
horseradish dill tartar sauce ingredients:
2/3 C vegan mayonnaise
3 tsp horseradish
1 tbsp lemon juice
1 tbsp finely chopped fresh dill
1/4 tsp ground pepper
crabless cakes ingredients:
2 C marinated artichoke hearts
1/4 C finely chopped shallot
1/2 C finely chopped celery
2 tbsp liquid from marinated artichokes
1 tsp lemon juice
1/2 C chickpea flour
2 teaspoons coconut sugar
1 tsp old bay seasoning
1/4 tsp ground pepper
1/4 tsp sea salt
1/4 C chickpea flour
1 1/4 C multigrain bread crumbs
1/2 C almond milk
1 1/2 C vegetable oil (for frying)
In a small mixing bowl stir together all the ingredients for the tartar sauce until well combined. Refrigerate until ready to serve the crab cakes.
Drain the marinated artichokes, reserving 2 tablespoons of the liquid to use in the mix. Finely chop the artichoke hearts and add to a large mixing bowl with the remaining ingredients for the crab cakes. Combine well with a fork.
Heat 1 ½ cups of vegetable oil in a large iron skillet to 350-375F.
Set up a dredging station. Add chickpea flour to a wide shallow dish, use another shallow dish for the breadcrumbs, and a bowl for the almond milk.
Take ¼ cup of the artichoke mixture and form a round thick patty with your hands. Place the crab cake in the chickpea flour and coat all sides evenly. Quickly submerge in almond milk and remove it from the liquid, then place in breadcrumbs. Using your hands cover the crab cake in breadcrumbs getting all sides well coated then lightly shake off excess. Batter 2-3 at a time right before frying.
Delicately place 2-3 breaded crab cakes in hot oil at once, depending on the size of your pan. Fry for 3 to 4 minutes until golden brown, flipping half way through.
Remove the cakes from the frying pan and place onto a plate covered with paper towel to absorb any excess oil.
Serve immediately with horseradish dill tartar sauce. Leftovers can be heated over medium heat in a pan that’s lightly coated with vegetable oil.