Perfectly crispy bread crumb coating with a tender center — these crabless crab cakes are sure to impress anyone. Infused with Thai flavor, they're made from artichokes and corn. Serve with your favorite Thai sauce or soy sauce to keep it simple.
Thai ‘Crab’ Cakes [Vegan, Gluten-Free]
For the "Crab" Cakes:
- 1 14-ounce can artichoke hearts (drained weight 240 grams)
- 1 onion, very finely diced
- 1/2 cup sweetcorn
- 1/8 cup coriander
- 1 red chili, de-seeded and finely chopped
- 2 lime leaves, very finely chopped
- 1 teaspoon grated galangal
- 1/2 teaspoon lemongrass paste/fresh
- 1 tablespoon wakame, soaked and finely chopped
- 2 garlic cloves, minced
- 1/4 cup rice flour or regular flour
- 1/4 cup bread crumbs, gluten-free if needed
- 1 1/2 tablespoons soy sauce
- 2 tablespoons lime juice
- Black pepper and salt
For the Dredging:
- 1 cup bread crumbs, gluten-free if needed
- 1/4 cup corn flour/starch
- 1/2 cup non-dairy milk
- Firstly, drain the artichoke hearts and place in a large bowl. Shred the artichoke hearts with two forks until there are no large pieces remaining (see image above)
- Stir in the rest of the crab cake ingredients until fully incorporated. If the crab cake mixture doesn't hold together when you squish it in a ball, add a little more flour or breadcrumbs.
- Make seven or eight balls with the mixture and press down slightly for a crab cake shape.
- Place the corn flour, non-dairy milk and breadcrumbs into three separate bowls for the dredging.
- One cake at a time, carefully dip into the cornflour, then the non-dairy milk then into the bread crumbs, ensuring you fully coat. Repeat.
- Heat a generous amount of oil in a frying pan, then, in batches, place the cakes to sizzle in the pan for about 3-4 minutes each side or until golden brown.
- Serve with your preferred sauce or dip.