Crab Cakes Recipe

(Source: But I Could Never Go Vegan!)

• 1 cup oyster crackers or crushed saltine crackers
• 2 15-oz cans artichoke hearts, rinsed and drained well
• 3 to 4 scallions, finely chopped, plus more for garnish
• 1/4 cup finely diced red pepper
• 1/4 cup corn (we used organic canned corn)
• 2 tsp. Old Bay Seasoning
• 1/2 tsp. kelp granules, optional
• 1/2 tsp. garlic powder (or 1 clove fresh minced)
• 1/2 tsp. dried parsley
• 1/4 cup vegan mayonnaise
• salt & pepper to taste
• Oil for frying (recommend coconut – we baked them instead)

Directions

• Process oyster crackers to consistency of coarse flour. Set aside.
• Place artichoke hearts in food processor and pulse 6 to 7 times, until broken up but still chunky.
• Transfer to a large bowl.
• Add the scallions, red bell pepper, corn, Old Bay, kelp granules, garlic, dried parsley, mayonnaise, and salt & pepper.
• Stir in oyster cracker flour from above.
• 3. Use 1/4 measuring cup to scoop out and form patties.
• 4. Fry in oil until golden brown, or bake at 400-degree for 25 minutes.

Top with Sriracha Tartar Sauce

• 1/2 cup vegan mayonnaise
• 1 to 2 tablespoons Sriracha
• 1 tablespoon juice from a jar of capers
• 1 to 2 drops Lemon essential oil, or 1 tablespoon fresh squeezed lemon juice.