When it comes to meatless meals, everyone has a problem with calling food something it’s not. I get it, but I’m confident that you’ll find these vegan crab 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 I think you’ll have a hard time convincing people that they’re made of artichokes!
I’ve also made other meatless seafood dishes in the hot for food kitchen, like my tempeh fish tacos! Feed those or some vegan crab cakes to your friends who say vegans eat bland food, and watch the shock on their faces!
Of course, you’ll also now see this recipe perfected in my debut cookbook, Vegan Comfort Classics! The cookbook also contains plenty of brand new, never before published recipes for vegan comfort food that you won’t find on this blog.
vegan crab cakes with horseradish dill tartar sauce
These incredibly delicious vegan crabless cakes taste a whole lot like the real thing!
horseradish dill tartar sauce
- 2/3 C vegan mayonnaise
- 1 tbsp horseradish
- 1 tbsp lemon juice
- 1 tbsp finely chopped fresh dill
- 1/4 tsp ground black pepper
- 2 C drained marinated artichoke hearts, finely chopped
- 2 tbsp liquid from marinated artichokes
- 1/4 C finely chopped shallot
- 1/2 C finely chopped celery
- 1 tsp lemon juice
- 1/2 C chickpea flour
- 2 tsp coconut sugar or brown sugar
- 1 tsp Old Bay seasoning
- 1/4 tsp ground black pepper
- 1/4 tsp sea salt
- 1/4 C chickpea flour
- 1 1/4 C multigrain bread crumbs
- 1/2 C unsweetened nondairy 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 1/2 cups of vegetable oil in a large cast iron skillet to 350°F – 360°F.
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 nondairy milk.
Take 1/4 cup of the crabless cake mixture and form a round thick patty with your hands. Place the cake in the chickpea flour and coat all sides evenly. Quickly submerge in nondairy milk and remove it from the liquid, then place in breadcrumbs. Using your hands, cover the crabless cake in breadcrumbs getting all sides well coated then lightly shake off any excess. Batter 2 to 3 at a time right before frying.
Delicately place 2 to 3 cakes in hot oil at once, depending on the size of your pan. Fry for about 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.