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.
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!