How do I get the best texture for the artichoke 'crab' cakes?

Ensure you squeeze out all excess moisture from the thawed and steamed artichoke hearts using a clean kitchen cloth before shredding them with forks.

How should I store leftover Artichoke 'Crab' Cakes?

These 'crab' cakes are best enjoyed fresh and hot for optimal crispiness. If you have leftovers, store them in an airtight container in the refrigerator and reheat gently to retain some crispness.

What gives these 'crab' cakes their seafood-like flavor?

The distinctive seafood flavor comes primarily from the generous use of Old Bay seasoning, combined with lemon juice and zest, which complements the artichoke base.

How can I ensure the 'crab' cakes hold their shape?

Combining the shredded artichoke hearts with avocado helps bind the mixture. Using a small biscuit cutter can assist in forming uniform patties, though it's not strictly necessary.

What are some serving suggestions for these 'crab' cakes?

Serve them hot with a squeeze of fresh lemon juice, a sprinkle of extra Old Bay, or even with ketchup, as suggested in the recipe.

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Artichoke ‘Crab’ Cakes
[Vegan, Gluten-Free]

Name: Artichoke ‘Crab’ Cakes [Vegan, Gluten-Free]
Cook time: 10 min
Yield: 7 or 8 cakes
Ingredients: 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; 1/4 cup fine cornmeal; 1/2 teaspoon Old Bay; A dash of fresh ground black pepper; Coconut oil for the pan

AM By: Annie McGee

Author Bio

Gluten-free, vegan food served with lots of love. Annie lives in central Ohio and blogs... Read More

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Crispy golden-brown Artichoke 'Crab' Cakes, pan-fried and served hot on a plate with fresh lemon wedges and a sprinkle of Old Bay seasoning.

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Artichoke ‘Crab’ Cakes [Vegan, Gluten-Free]

7 or 8 cakes

Dairy Free

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

Ingredients You Need for Artichoke ‘Crab’ Cakes [Vegan, Gluten-Free]

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

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How to Prepare Artichoke ‘Crab’ Cakes [Vegan, Gluten-Free]

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.

Notes

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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.