Vegan Crab Cakes with Sriracha Aioli

4.86 from 7 votes

Vegan Crab Cakes with Sriracha Aioli

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.

Prep Time20

Cook Time15

Soak Time4

Total Time4 35

Course: Entree

Cuisine: American

Servings: cakes

Calories: 151kcal

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 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

US Customary - Metric

Instructions

Make the Sriracha Aioli

Place all ingredients into a food processor bowl fitted with an S-blade and blend until smooth, stopping to scrape down sides of bowl as needed. Season with salt to taste.

Make the Vegan Crab Cakes

Place artichoke hearts, celery, 1 cup of panko, flour, garlic, chives, Worcestershire sauce, Old Bay Seasoning, and salt into the bowl of a food processor fitted with an S-blade. 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.
Place the remaining cup of panko breadcrumbs into a small bowl.
Line a plate with a few paper towels.
Generously coat the bottom of a medium skillet with oil and place over medium heat. Give it a minute or two to heat up.
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. Gently transfer the patty to the bowl filled with panko breadcrumbs and coat both sides. Carefully place the patty into the skillet.
Repeat the process of forming, coating, and cooking another two or three patties (as many as you can fit into the skillet without overcrowding).
Gently flip the patties, one at a time as they begin to brown, cooking them about 3 or 4 minutes on each side.
Carefully remove the patties from the skillet as they are done, and transfer them to the paper towel-lined plate.
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.
Serve the vegan crab cakes immediately with the aioli on the side.

Notes

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

Nutrition