Vegan "Crab" Cakes

If you are from Maryland, you already know that crab cakes are a community favorite!

The following is a recipe that I have adapted from doing a bit of online research on how other people are doing it.

Delicious Vegan Crab Cakes are so easy to make at home!

Vegan "Crab" Cakes Recipe

2 lb jar of marinated whole artichoke hearts,

drained and lightly rinsed

12 oz can chickpeas, drained, and rinsed

1 or so cups of panko bread crumbs

1 Tbsp vegan Worcestershire sauce

1 or so Tbsp Dulce seaweed flakes

1 Tbsp yellow mustard

1 egg replacer. I used "Just Egg"

Ground Black Pepper to taste

1 Tbsp fresh parsley, chopped (1 tsp dried)

2 tsp Old Bay seasoning

1/4 c vegan mayo

1 med celery stalk, with leaves, chopped fine

Mix everything except artichoke hearts and chickpeas, and set aside. Rough chop the Artichoke hearts. Fine chop the chickpeas. Fold everything together in a large bowl, using a rubber spatula. Form mixture into cakes. Fry 6 min on each side, on med-high heat, until golden brown.

Serve with sriracha mayo.

Sriracha Mayo

3/4 c vegan mayo (I used "Just Mayo)

1 or more Tbsp sriracha

Stir together. Add more sriracha as needed. Add a dollop to your vegan crab cakes! Serve with a salad, or a side of green beans and mashed potatoes with mushroom gravy, like I did! Enjoy!

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