Crispy Crabless Cakes with Horseradish Aioli

You’re going to love these crabless cakes! Our nutrition director, Amy, has made these for us several times, and we just had to get the recipe. Vegetarian or not, we promise they will be a hit. The secret ingredient? Find out below!

Crispy Crabless Cakes with Horseradish Aioli

(Adapted from: Vegan Comfort Classics by Lauren Toyota)

Serves: 5

Ingredients:

  • 2 cups drained marinated artichoke hearts, finely chopped plus 2 Tbsp. liquid
  • ¼ cup finely chopped shallot (about 1 small shallot)
  • ½ cup finely chopped celery (about 1 stalk)
  • 1 teaspoon freshly squeezed lemon juice
  • ½ cup chickpea flour
  • 2 teaspoons coconut sugar or brown sugar
  • 1 tsp. Old Bay seasoning (or ¼ tsp. celery salt, ¼ tsp. dry mustard, ¼ tsp. cayenne pepper, pinch each of cinnamon, cardamom, clove)
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper
  • 1-2 cups olive oil for frying

Breading:

  • ¼ cup chickpea flour
  • 1 ¼ cups GF bread crumbs (or can use equal amounts of GF oats + almond flour)
  • ½ cup unsweetened DF milk

Directions:

  1. Place all the ingredients for the crabless cakes, except the oil, in a large bowl.  Combine well with a fork. It’s important that the artichokes, shallots, and celery are very small and uniformly chopped so that the cakes will stick together while frying.
  2. You should have a ½ inch of oil in a large heavy bottomed pan for frying.  Heat it to a temperature of 350-360 degrees on a deep frying thermometer.
  3. To make the breading, place the chickpea flour in a wide, shallow dish.  Use another shallow dish for the bread crumbs and a bowl for the milk.
  4. Take ¼ cup of the crabless cake mixture and press and form it into a thick patty with your hands.  Gently place the cake in the chickpea flour and coat all sides evenly. Quickly submerge it in milk and make sure all the flour looks wet. Remove it from the milk and place in the bread crumbs.  Using your hands, coat all sides of the cake well in the bread crumbs.  Then lightly shake off any excess.  Set the coated cakes on a plate or baking sheet.  Once they’re all assembled, immediately deep-fry in batches.
  5. Delicately place 2 or 3 cakes in the hot oil.  Fry for about 4 minutes until golden brown, flipping halfway through.  Gently remove the cakes with a slotted frying spoon and place on paper towels to absorb any excess oil.
  6. Serve immediately with the aioli (recipe below).

 

Horesradish-Dill Aioli

Ingredients:

  • ½ cup vegan mayonnaise
  • 1 tablespoon vegan horseradish
  • 1 tablespoon  freshly squeezed lemon juice
  • 1 tablespoon finely chopped fresh dill
  • ¼ teaspoon ground pepper

Directions:

  1. Stir all ingredients together in a bowl until well combined.

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