Ingredients: |
Ingredients: sriracha tartar sauce
1/2 cup vegan mayonnaise 110 g
1 tablespoons to 2 sriracha
1 tablespoon juice from a jar of capers
1 tablespoon lemon juice
artichoke crab cakes
1 cup oyster crackers or crushed saltine crackers 53 g
ounce Two 15- cans artichoke hearts rinsed and drained well, 425 g
3 to 4 scallions finely chopped, plus more for garnish
1/4 cup finely diced red bell pepper 35 g
1/4 cup corn kernels 35 g, fresh or defrosted if frozen
2 teaspoons Old Bay Seasoning
1/2 teaspoon kelp granules optional
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 cup vegan mayonnaise 55 g
Salt and black pepper to taste
Canola oil for frying
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Directions: |
Directions:In a small bowl, whisk together the Sriracha Tartar Sauce ingredients. Chill until ready to use.
Place the oyster crackers in a food processor and process into the consistency of coarse flour with small chunks. Set aside in a small bowl.
Place the artichoke hearts in a food processor and pulse 6 to 7 times, until broken up but still chunky. Transfer to a large bowl. Add the scallions, red bell pepper, corn kernels, Old Bay, kelp granules, garlic powder, dried parsley, mayonnaise, and salt and pepper. Stir in the oyster cracker “flour.”
Use a ¼-cup (60 ml) measuring cup to scoop out the artichoke mixture. Using your hands, shape patties and place on a plate.
Set a large frying pan, preferably cast iron, over medium heat. Pour in enough oil to coat the bottom and heat for 2 to 3 minutes. Line a plate with paper towels.
Place 3 to 4 patties in the pan and cook for 3 to 4 minutes on each side, until crisp and browned all over. Place on the plate with more paper towels on top to absorb the excess oil. Repeat with the remaining patties, adding more oil as necessary, until all are cooked. Serve topped with the Sriracha Tartar Sauce and remaining scallions. |
Personal
Notes: |
Personal
Notes: If you do not wish to fry the fritters, preheat the oven to 400°F (200°C), line a baking sheet with parchment paper or a silicone baking mat, and lightly spray with olive oil. Spread the patties on the prepared sheet and lightly spray with olive oil. Bake for 20 to 25 minutes, until firm and golden, flipping once halfway through to ensure even cooking.
“You can’t do anything violent humanely.” -James Wildman
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This recipe for Artichoke Crab Cakes with Sriracha Tartar Sauce is from