4.67 from 3 votes
Stack of Three Vegan Crab Cakes on a Plate, Topped with Sriracha Aioli and Chives
Vegan Crab Cakees with Sriracha Aioli
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
These melt-in-your-mouth vegan crab cakes are made with seasoned artichoke heart patties coated with crispy panko breadcrumbs, pan-fried until crisp, and served with spicy cashew-sriracha aioli.
Course: Entree
Cuisine: American
Keyword: artichokes, crab cakes, fritters
Servings: 4
Calories: 492 kcal
Author: Alissa
Ingredients
For the Sriracha Aioli
  • 1 cup raw cashews soaked in water 4-8 hours and drained
  • 1/4 cup unflavored soy or almond milk
  • 2 garlic cloves
  • 2 tbsp. lemon juice
  • 2 tbsp. sriracha sauce or to taste
  • salt to taste
For the Vegan Crab Cakes
  • 2-15 oz. cans artichoke hearts, drained
  • 2 celery stalks, chopped
  • 2 cups panko breadcrumbs, divided
  • 1/4 cup whole wheat flour
  • 2 garlic cloves minced
  • 2 tbsp. chopped chives
  • 2 tbsp. vegan Worcestershire sauce
  • 1/2 tsp. old bay seasoning
  • about 1/4 cup vegetable oil for frying
For Serving
  • 6-8 lettuce leaves
  • fresh chives
Instructions
Make the Sriracha Aioli
  1. Place all ingredients into food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed. Season with salt to taste.
Make the Vegan Crab Cakes
  1. Place artichoke hearts, celery, 1 cup panko, flour, garlic, chives, Worcestershire sauce and old bay seasoning into food processor bowl. 

  2. Pulse until artichokes are finely chopped and ingredients are well-mixed, stopping to scrape down sides of bowl as needed. Keep the texture chunky and avoid overblending.

  3. Place the remaining cup of panko breadcrumbs into a small bowl. 

  4. Line a plate with a few paper towels.

  5. Generously coat the bottom of a medium skillet with oil and place over medium heat. 

  6. When the oil is hot, scoop up an eighth of the artichoke mixture and shape into a patty. 

  7. Gently transfer the patty to the bowl filled with panko breadcrumbs and coat both sides. 

  8. Carefully place the patty into skillet. 

  9. Repeat, forming, coating and cooking another two or three patties (as many as you can fit into the skillet without overcrowding). 

  10. Gently flip the patties, one at a time as they begin to brown on bottoms, cooking about 3 or 4 minutes on each side. 

  11. Carefully remove patties from skillet as they are done, and transfer them to the paper towel-lined plate.

  12. Repeat until all of the artichoke mixture has been used, making a total of eight patties, and adding oil to the skillet between batches as needed.

Serve
  1. Divide lettuce leaves onto plates and top each with a vegan crab cake. Sprinkle with chives and serve with sriracha aioli.

Recipe Notes

Prep time does not include soak time for the cashews. If you don't have time to soak them, boiling for 20-25 minutes will work in a pinch.
The cakes should be moist enough for the panko breadcrumbs to stick to them. If you have trouble, try brushing them with a bit of non-dairy milk.
You can, if you like, use the food processor to crush the panko breadcrumbs used for coating the cakes. This will give the coating a finer texture. It's nice, but by no means necessary, but adds yet another food processor step to the recipe, so it's totally your call if you want to expend the extra energy.

Nutrition Facts
Vegan Crab Cakees with Sriracha Aioli
Amount Per Serving (2 cakes)
Calories 492 Calories from Fat 272
% Daily Value*
Fat 30.2g46%
Saturated Fat 5.9g30%
Sodium 1313mg55%
Potassium 336mg10%
Carbohydrates 47.8g16%
Fiber 6.2g25%
Sugar 8.8g10%
Protein 11g22%
Calcium 20mg2%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.