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4.75 from 4 votes
Vegan Crab Cakes with Sriracha Aioli on the Side
Vegan Crab Cakees with Sriracha Aioli
Prep Time
20 mins
Cook Time
15 mins
Soak Time
4 hrs
Total Time
4 hrs 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
Servings: 12 cakes
Calories: 151 kcal
Author: Alissa
Ingredients
For the Sriracha Aioli
  • 1 cup raw cashews, soaked in water 4-8 hours, rinsed and drained
  • ¼ cup unflavored soy or almond milk
  • 2 garlic cloves
  • 2 tablespoons lemon juice
  • 2 tablespoons sriracha sauce, or to taste
  • Salt, to taste
For the Vegan Crab Cakes
  • 2 (15 ounce or 400 gram) cans cans artichoke hearts, drained and rinsed
  • 2 celery stalks, chopped
  • 2 cups panko breadcrumbs, divided
  • ¼ cup whole wheat flour
  • 2 garlic cloves minced
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons vegan Worcestershire sauce
  • ½ teaspoon Old Bay Seasoning
  • ½ teaspoon salt, or to taste
  • ¼ cup canola oil, or as needed, for frying
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, Old Bay Seasoning, and salt into the bowl of a food processor fitted with an s-blade.

  2. Pulse the machine until the 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 a bit (about ⅓ cup or 1/12 of the total batch) of the artichoke mixture and shape it into a 3-inch 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 the process of 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, cooking them about 3 or 4 minutes on each side. 

  11. Carefully remove the patties from the 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 about 12 patties, and adding oil to the skillet between batches as needed.

  13. Serve the vegan crab cakes immediately with the aioli on the side.

Recipe Notes

If you don't have time to soak your cashews, boiling for 20-25 minutes will work in a pinch.

Nutrition Facts
Vegan Crab Cakees with Sriracha Aioli
Amount Per Serving (1 cake with 1 tablespoon aioli)
Calories 151 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1.4g7%
Sodium 273mg11%
Potassium 84mg2%
Carbohydrates 12.6g4%
Fiber 1.9g8%
Sugar 1.6g2%
Protein 3.3g7%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.