Healthy Baked Vegan Crab Cakes

Marinated artichoke hearts, chickpeas, vegan mayonnaise, lemon juice, zucchini, panko breadcrumbs, Old Bay Seasoning, Dijon, 

Use store bought Old Bay seasoning, or use my recipe to make your own: 2 teaspoons celery seed, 1/4 teaspoon paprika, 1/8 teaspoon cayenne, 1/8 teaspoon ground black pepper, 1/8 teaspoon ground nutmeg, 1/8 teaspoon mustard powder, 1/8 teaspoon cardamom, 1/8 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1/8 teaspoon allspice, 1/8 teaspoon ground ginger. Add salt to taste.

Grated zucchini acts as a binder. Grate using larger holes on a box grater.

Squeeze grated zucchini gently to remove excess water.

Process marinated artichoke hearts with chickpeas until roughly chopped, with a chunky texture.

Use 1/3 cup batter for each cake. Bake at 400ºF for 15 minutes. Flip. Bake for 10 minutes more. Set aside to firm up for 5 minutes.  Makes about 11 vegan crab cakes. Serves 4.

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