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Vegan "Crab" Cakes with Lemon Aioli


Ingredients

  • 2 cans of artichoke hearts, drained and rinsed

  • 2 celery sticks, finely chopped

  • 1 tsp old bay seasoning

  • 1/4 cup vegan mayo (I used hellman’s)

  • 1.5 cup panko breadcrumbs

  • 2 tbsp green onion, finely chopped

  • 1 tbsp lemon juice

  • salt and pepper

  • 1/2 cup panko breadcrumbs (for coating)

Aoili

  • 1/2 cup vegan mayo

  • 1 tsp old bay seasoning

  • 1 tbsp lemon juice

  • 1 tsp lemon zest

  • salt and pepper

Instructions

  1. Preheat oven to 400˚F and line a baking tray with parchment paper.

  2. To a food processor, add all ingredients except last 1/2 cup of panko breadcrumbs.

  3. Pulse until artichokes are broken down but not completely smooth (you want it a little chunky).

  4. Put the 1/2 cup panko breadcrumbs in a shallow dish. Take a 1/4 cup scoop and shape mixture until round disk. Place each disk in the breadcrumbs and coat each side.

  5. Place cake onto baking tray and bake for 15-20 minutes, with the last 1 minute on broil to get golden brown.

  6. While baking, mix aioli ingredients together in a bowl.

  7. Serve warm or freeze up to 2 months. Garnish with lemon and/or chives.

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