Baked Vegan Crab Cakes with Artichoke Hearts
These 8-ingredient Baked Vegan Crab Cakes taste just like crab. Artichoke hearts with Old Bay Seasoning mimic the seafood quality perfectly.
Servings: 4 people
Calories: 578kcal
Ingredients
- 14 ounces marinated artichoke hearts jarred or canned, drained
- 15 ounces chickpeas canned, drained and rinsed
- ½ medium zucchini grated using largest holes on a box grater (about 1 cup)
- 1 ½ cups panko breadcrumbs
- ¾ cup mayonnaise vegan
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon Old Bay Seasoning
Instructions
- Preheat the oven to 400ºF.
- Process chickpeas & artichoke hearts: Add the chickpeas and artichoke hearts to a food processor. Pulse until roughly chopped, but still slightly chunky. Transfer to a large bowl.
- Mix ingredients: Gently squeeze the grated zucchini to remove excess water. Add the grated zucchini, panko, mayonnaise, Dijon, lemon juice and Old Bay to the bowl with the chickpeas and artichokes. Mix well to combine.
- Form & bake patties: Using ⅓ cup measurement, form about 11 patties. Place them on a large nonstick sheet. Bake at 400ºF for 15 minutes. Flip them over and bake for 10 minutes more. Set aside to firm up for about 5 minutes.
Video
Notes
- Use store bought Old Bay Seasoning, or try my recipe: 2 teaspoons celery seed, ¼ teaspoon paprika, ⅛ teaspoon cayenne, ⅛ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg, ⅛ teaspoon mustard powder, ⅛ teaspoon cardamom, ⅛ teaspoon cinnamon, ⅛ teaspoon ground cloves, ⅛ teaspoon allspice, ⅛ teaspoon ground ginger. Add salt to taste.
Nutrition
Calories: 578kcal | Carbohydrates: 43g | Protein: 10g | Fat: 39g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 390mg | Potassium: 299mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1085IU | Vitamin C: 28mg | Calcium: 106mg | Iron: 4mg
