How do I get the 'crabmeat' texture from artichoke hearts?

Pulse the drained and rinsed artichoke hearts a few times in a food processor until they have a crabmeat-like texture, ensuring not to puree them.

What kind of breadcrumbs should I use for these 'crab' cakes?

The recipe specifies using 1 cup of gluten-free breadcrumbs or crushed gluten-free crackers to ensure the cakes remain gluten-free.

Can I prepare the tartar sauce ahead of time?

Yes, the tartar sauce ingredients (vegan mayonnaise, lemon juice, and mustard) can be mixed and set aside while you prepare the 'crab' cakes.

What is the best way to cook these artichoke 'crab' cakes?

These 'crab' cakes are baked in a preheated oven at 375 degreesF for 25 minutes, with a flip halfway through, on a coconut oil-greased baking sheet.

What vegetables are included in the 'crab' cake mixture?

The mixture includes chopped green onions, corn kernels, and a chopped vegetable blend of red cabbage, red onion, and bell pepper, along with fresh parsley.

6.8K Views 10 years ago

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

Name: Baked Artichoke ‘Crab’ Cakes [Vegan, Gluten-Free]
Cook time: 25 min
Yield: 5
Ingredients: 1/3 cup vegan mayonnaise; 2 teaspoons lemon juice; 2 teaspoons coarse ground, prepared mustard; 2 15-ounce cans of artichoke hearts, drained and rinsed; 1 cup gluten-free breadcrumbs or crushed gluten-free crackers; 2 green onions, chopped; 1/4 cup corn kernels, fresh or frozen; 1/4 cup chopped vegetable mixture (red cabbage, red onion, and bell pepper); A handful of chopped parsley; 2 teaspoons Old Bay seasoning; 1/2 teaspoon garlic powder; Salt and pepper, to taste; Coconut oil, for greasing baking sheet

DH By: Dawn Hutchins

Author Bio

Simple, delicious, plant-based recipes. Dawn Hutchins is the mastermind behind VegeCooking. She eats, breathes, and... Read More

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Three golden-brown Baked Artichoke 'Crab' Cakes, topped with creamy white tartar sauce and fresh parsley, served on a plate.

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Artichoke

Baked Artichoke 'Crab' Cakes [Vegan, Gluten-Free]

170

Dairy Free

Less fat, more flavor — these tender, baked artichoke crab cakes are chock full of corn, bits of vegetables, and all the seafood flavor you love, nestled under a light, crispy crust. The most difficult parts of this recipe are the pulsing of the artichokes and the chopping of... Read More

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

For the Tartar Sauce:

1/3 cup vegan mayonnaise
2 teaspoons lemon juice
2 teaspoons coarse ground, prepared mustard

For the Crab Cakes:

2 15-ounce cans of artichoke hearts, drained and rinsed
1 cup gluten-free breadcrumbs or crushed gluten-free crackers
2 green onions, chopped
1/4 cup corn kernels, fresh or frozen
1/4 cup chopped vegetable mixture (red cabbage, red onion, and bell pepper)
A handful of chopped parsley
2 teaspoons Old Bay seasoning
1/2 teaspoon garlic powder
Salt and pepper, to taste
Coconut oil, for greasing baking sheet

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

Preheat oven to 375°F.
Mix tartar sauce ingredients and set aside; pulse the artichoke hearts a few times in a food processor to a crabmeat-like texture, but not puréed.
Into a large bowl, stir in artichoke hearts, bread crumbs, green onions, corn kernels, vegetables, parsley, Old Bay, garlic powder, salt, and pepper; stir until just combined. Dorm into cakes and place onto coconut oil-greased baking sheet. Bake for 25 minutes, flipping halfway through. Serve topped with tartar sauce.

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.