Okay, y'all these are amazing. Yes they are a little messy to put together, but so worth it. I actually looked at several recipes online came up with this dish. It isn't WFPBNO since I used vegan mayo. But, I have made a tofu mayo that was yummy from Dr. McDougal's website.
Cajun Remoulade Sauce- 1/2 cup vegan mayo
- 2 tablespoons sriracha
- 2 teaspoon spicy brown mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon vegan Worcestershire sauce
- 1/2 large jalapeno, seeded and minced
- 1/2 small sweet onion, minced
- 3 cloves garlic, grated
- 1 tablespoon lemon juice
- 1 teaspoon Creole seasoning
Combine all ingredients in a small bowl. Whisk together well. Refrigerate for at least an hour to let the flavors marry.
Artichoke Crab Cakes- 1 cup oat flour (directions below)
- 2 cans quartered artichoke hearts, rinsed and drained
- 3 scallions, finely chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup corn kernels, if frozen thaw first
- 2 teaspoons Old Bay seasoning
- 1/2 teaspoon kelp granules
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 cup vegan mayo
Put the oats in your food processor and pulse until you have oat flour.
Put the flour in a small bowl.
Put the artichoke hearts in the food processor and pulse 6-7 times. You want it broken up but still some chunks.
Add artichoke hearts to a large bowl.
Add scallions, bell pepper, corn, Old Bay, kelp, garlic powder, parsley and mayo.
Stir in oat flour. Mix well.
I added about 1/2 a cup of panko and 1/2 cup cornmeal to a sauce to dip the cakes in before placing on the baking sheet. Preheat oven to 400F.
Use a 1/4 measuring cup to scoop out the artichoke mixture. Shape into a patty and then place in the cornmeal/panko mixture. Gently flip so both sides are coated. Then place on a baking sheet covered with parchment paper.
Cook crab cakes for 20-25 minutes until golden. Carefully flip them half way through cooking. I served these with baby Yukon Gold baked potatoes and roasted fresh asparagus.
Enjoy!!!
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