While these little patties may not have crab in them, they are so darn close to the consistency and flavor of a crab cakes, we’re calling them crab cakes anyway! They are so easy to put together and great to make in a batch, as they freeze and reheat well! The chive tahini sauce is a great dressing for the salad, or if you’re eating the patties solo, use it as a dip!
Vegan “Crab” Cake Salad with Chive Tahini Dressing
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 cakes 1x
- 1 14 oz can Native Forest Quartered Artichoke Hearts, drained and rinsed
- 1 14 oz can Native Forest Organic Jackfruit, drained and rinsed
- 1/4 cup celery, chopped
- 2 cloves garlic
- 1/4 cup chives, divided
- 1 Tbsp Coconut Secret Coconut Aminos
- 1 Tbsp Bragg’s Organic Apple Cider Vinegar
- 1 tsp paprika
- 1 lemon, juiced and zested
- 1 1/2 cup Anthony’s Organic Chickpea Flour
- 1/4 cup Gopals Raw Organic Sesame Tahini
- Preheat oven to 400F
- Line a baking sheet with a silpat or parchment paper
- In a food processor, combine artichoke hearts, jackfruit, celery, garlic and half of chives then pulse until chopped (the mixture should resemble a slaw)
- In a large bowl, whisk together coconut aminos, apple cider vinegar, paprika, and lemon zest
- Add vegetable mixture and chickpea flour and stir to combine
- Form mixture into 8 patties and lay on prepared baking sheet
- Bake 18-20 minutes, flipping halfway through
- In a bowl, whisk together tahini, lemon juice, lemon zest and remaining chives
- Enjoy “crab” cakes with chive tahini dressing
- Serving Size: 1 cake
- Calories: 149.8
- Sugar: 3.9
- Sodium: 279.2
- Fat: 5.5
- Saturated Fat: 0.7
- Unsaturated Fat: 4.2
- Trans Fat: 0
- Carbohydrates: 20.3
- Fiber: 6
- Protein: 7
- Cholesterol: 0
What kind of artichokes are best?
For canned artichokes, you’re going to want to skip the marinated versions and instead choose one packed in water. You can also check out the frozen aisle to see if they have artichoke hearts there. These are your two best bets for artichokes with no added oils or sugars. For either version, be sure they are well drained and pat dry to remove excess water.
What consistency should the mixture be before I make patties?
The patties should be easy to form and the mixture should hold firmly when pressed together. The mixture should be a thick consistency, like a ground meat mixture. Be sure to really work the mixture together to evenly distribute all the ingredients. You don’t want any streaks fo chickpea flour. Keep working the mixture together until you can’t see the flour anymore.
What if my mixture isn’t holding together?
If your mixture isn’t holding together, its probably a bit too dry. 1-2 tablespoons of water should fix that right up. Add the water sparingly and work it into the mixture before adding more. On the other hand, if your mixture is too sticky, it may be too wet. Different chickpea flours absorb at different rates so if it seems too wet, pop it in the fridge to sit for 10 minutes. That will give the chickpea flour time to absorb some of the excess moisture.
What can I use instead of chickpea flour?
If you’re not avoiding gluten and you want to try some organic whole wheat flour, go for it! The substitution should be one to one. You can also try almond flour or your favorite gluten free flour alternative. You might need to play with the ratios slightly, but just gradually add the flour until you reach the desired consistency.
Can I pan fry these?
These patties are great baked, but also work pan fried. Because they tend to stick a bit, I’d go with oven baked if you’re avoiding oil. But if your diet allows some oil, go for it over medium-high.