Artichoke Vegan Crab Cakes With Remoulade Sauce

These delicious oil-free vegan crab cakes are made with artichokes and a whole lot of love. They are fast to make and healthy for the heart.

Chopped artichoke pieces give these vegan crab cakes a rustic lump look. Leftover cakes make a great tofu breakfast scramble or separated over a salad to make a “Krab Louis.”

Serve with rice or turn them into sliders (photo at the very bottom). Vegan Mayo Dressing (recipe below) is practically a superfood by itself, so be generous. Salt is always optional.

You can use fresh white bread (preferably French) for this, but day-old bread is toothier and doesn’t turn to mush.

Artichoke Vegan Crab Cakes With Remoulade Sauce

(Make 4 to 6 cakes)

2 (15-ounce) cans artichokes, whole or quartered

3 cups day old white bread, diced roughly ¼” (See Tip)

¼ cup minced celery

3 tablespoons Vegan Mayo Dressing (recipe below)

2 medium scallions, finely chopped

2 tablespoons finely chopped parsley

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon minced garlic

2 teaspoons Dijon mustard

1 teaspoon paprika

½ teaspoon kosher salt (optional)

¼ teaspoon cayenne pepper (optional)

Black pepper

Vegan Remoulade Sauce

¼ cup Vegan Mayo Dressing 

2 teaspoons horseradish paste

1 teaspoon lemon juice

1 teaspoon minced garlic 

1 teaspoon Dijon mustard

¼ cup chopped capers

Pinch salt (optional)

Lemon wedges, to serve

1. Preheat the oven to Broil.

2. Drain the artichokes and squeeze well to remove excess liquid. Transfer to a cutting board and coarsely chop.

3. Transfer the artichokes to a medium bowl and add the bread, celery, Vegan Mayo Dressing, scallions, parsley, soy sauce, cornstarch, garlic, mustard, paprika, salt (if using), cayenne (if using), and black pepper. 

4. Add the diced bread and combine with your fingers until the mixture just holds together when forming a small ball, being careful to not over blend to the point it becomes mushy.

5. Divide the mixture into 4 large or 6 medium patties of about 3/4-inch thick and place on a baking sheet and broil for 2-3 minutes or until browned. Turn, repeat, and remove from the oven.

6. To make the Vegan Remoulade Sauce, measure the ingredients into a small bowl and stir to combine.

7. Serve with cakes with the Remoulade Sauce and lemon wedges on the side (See Note)

Tip: If you don’t have day old bread, you can substitute by dehydrating the diced bread on a baking sheet in a 250 degree oven for 20 minutes.

Note: These vegan crab cakes also work exceptionally well as sliders. Spread the Vegan Remoulade Sauce on buns, add the cakes and top with tomato slices and shredded lettuce and serve.

 

Vegan Mayo Dressing

¾ cup silk tofu

¾ cup canned cannellini beans, drained

2 teaspoons lemon juice

2 teaspoons Dijon mustard

1 teaspoon white miso paste

½ teaspoon granulated garlic

¼ teaspoon salt (optional)

Combine the ingredients in a blender and process until smooth. 

Bon Appeyummy!