These seafood-free “crab” cakes 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. Squeeze some lemon juice over the cakes just before serving
Artichoke ‘Crab’ Cakes [Vegan, Gluten-Free]
7 or 8 cakes
For the “Crab” Cakes:
- 1 12-ounce bag of frozen artichoke hearts, thawed and steamed-in-bag
- 1 avocado
- 2 1/2 teaspoons Old Bay
- A pinch of salt
- A little lemon juice
- A little lemon zest
For the Coating:
- 1/4 cup fine cornmeal
- 1/2 teaspoon Old Bay
- A dash of fresh ground black pepper
- Coconut oil for the pan
- Place the steamed artichoke hearts in a clean kitchen cloth. Squeeze out all the excess moisture. Tear the hearts to shreds with two forks.
- Combine the shredded artichoke hearts, the avocado, the Old Bay, the lemon juice, the lemon zest, and salt.
- Form the mix into small patties — you should be able to get seven or eight. A small biscuit cutter helps to shape them, but it's not necessary.
- Combine the cornmeal with the Old Bay and the black pepper.
- Drop the cakes gently in the cornmeal mix, the turn so both sides are coated.
- Melt about 1 1/2-2 tablespoons coconut oil in a pan over medium heat. When the oil gets hot, throw on the crab cakes.
- Cook for 5-6 minutes on one side, and 3-4 minutes on the other, until crispy and lightly golden.
- Serve hot with lemon juice and a little more Old Bay. Ketchup is good, too.
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.