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

Cooking Time




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


  1. Place the steamed artichoke hearts in a clean kitchen cloth. Squeeze out all the excess moisture. Tear the hearts to shreds with two forks.
  2. Combine the shredded artichoke hearts, the avocado, the Old Bay, the lemon juice, the lemon zest, and salt.
  3. 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.
  4. Combine the cornmeal with the Old Bay and the black pepper.
  5. Drop the cakes gently in the cornmeal mix, the turn so both sides are coated.
  6. 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.
  7. Cook for 5-6 minutes on one side, and 3-4 minutes on the other, until crispy and lightly golden.
  8. 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.


Nutritional Information

Total Calories: 511 | Total Carbs: 65 g | Total Fat: 23 g | Total Protein: 14 g | Total Sodium: 2066 g | Total Sugar: 0 g Per Serving: Calories: 73 | Carbs: 9 g | Fat: 3 g | Protein: 2 g | Sodium: 295 mg | Sugar: 0 g Calculation not including oil for the pan. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.