Uploaded December 2017 | Updated September 2026, 3 weeks ago
How To Make Vegan Crab Cakes? GotDamnZo and Rahbi are in the kitchen with me this week! These amazing Vegan Crab Cakes will have you and your friends going back for more.
Here's the recipe! These Vegan Crab cakes are easy to prepare. We topped them off with Mango Peach Salsa that's available in most grocery stores.
For the Vegan Crab Cakes
2-15 oz. cans artichoke hearts drained
2 celery stalks chopped
2 cups panko breadcrumbs divided
1/4 cup Spelt Flour
2 tbsp. chopped chives
2 tbsp. Coconut Liquid Amino
1/2 tsp. old bay seasoning
about 1/4 cup Grapseed oil
For Serving
Bed of Fresh Arugula
Fresh Dills
Peach Mango Salsa
Make the Vegan Crab Cakes
Place artichoke hearts, celery, 1 cup panko, flour, garlic, chives, Coconut Liquid Mino and old bay seasoning into food processor bowl.
Pulse until artichokes are finely chopped and ingredients are well-mixed, stopping to scrape down sides of bowl as needed.
Place remaining cup of panko breadcrumbs into a small bowl. Generously coat the bottom of a medium skillet with oil and place over medium heat. Line a plate with a few paper towels.
When oil is hot, scoop up about a sixth to an eighth of the artichoke mixture and shape into a patty.
Gently transfer to the bowl filled with panko breadcrumbs and coat both sides. Carefully place into skillet. Repeat, forming, coating and cooking another two or three patties (as many as you can fit into the skillet without overcrowding). Gently flip patties, one at a time as they begin to brown on bottoms, cooking about 3 or 4 minutes on each side.
Carefully remove patties from skillet as they are done, and transfer to paper towel-lined plate.
Repeat until all of the artichoke mixture has been used, making a total of six to eight patties, and adding oil to the skillet between batches as needed.
Serve
Place Arugula on plates and top each with a vegan crab cake. Sprinkle with chives and serve with Mango Peach Salsa.
How To Make Vegan Crab Cakes? GotDamnZo and Rahbi are in the kitchen with me this week! These amazing Vegan Crab Cakes will have you and your friends going back for more.
Here's the recipe! These Vegan Crab cakes are easy to prepare. We topped them off with Mango Peach Salsa that's available in most grocery stores.
For the Vegan Crab Cakes
2-15 oz. cans artichoke hearts drained
2 celery stalks chopped
2 cups panko breadcrumbs divided
1/4 cup Spelt Flour
2 tbsp. chopped chives
2 tbsp. Coconut Liquid Amino
1/2 tsp. old bay seasoning
about 1/4 cup Grapseed oil
For Serving
Bed of Fresh Arugula
Fresh Dills
Peach Mango Salsa
Make the Vegan Crab Cakes
Place artichoke hearts, celery, 1 cup panko, flour, garlic, chives, Coconut Liquid Mino and old bay seasoning into food processor bowl.
Pulse until artichokes are finely chopped and ingredients are well-mixed, stopping to scrape down sides of bowl as needed.
Place remaining cup of panko breadcrumbs into a small bowl. Generously coat the bottom of a medium skillet with oil and place over medium heat. Line a plate with a few paper towels.
When oil is hot, scoop up about a sixth to an eighth of the artichoke mixture and shape into a patty.
Gently transfer to the bowl filled with panko breadcrumbs and coat both sides. Carefully place into skillet. Repeat, forming, coating and cooking another two or three patties (as many as you can fit into the skillet without overcrowding). Gently flip patties, one at a time as they begin to brown on bottoms, cooking about 3 or 4 minutes on each side.
Carefully remove patties from skillet as they are done, and transfer to paper towel-lined plate.
Repeat until all of the artichoke mixture has been used, making a total of six to eight patties, and adding oil to the skillet between batches as needed.
Serve
Place Arugula on plates and top each with a vegan crab cake. Sprinkle with chives and serve with Mango Peach Salsa.
