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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crab (Not) Cakes Recipe

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This recipe for Crab (Not) Cakes is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C Crushed Saltines
2 15oz cans artichoke hearts (I buy quartered)
5 scallions, chopped
1/4 C finely diced red pepper
1/4 C corn kernels (I use frozen roasted)
2 tsp Old Bay Seasoning
1/2 tsp garlic powder
1/2 tsp dried parsley
1/4 C vegan mayo
Salt & pepper to taste
Canola for frying
Directions:
Directions:
1) Finely crush saltines in food processor. To make it closest in texture to real crab cakes, I cut the bottom heart section from chokes and cut to 1/4 to 1/2 in chunks, then finely chop the remaining leaves. In a large bowl combine artichoke through salt and pepper, then stir in cracker crumbs. Shape into 1/4 cup patties and fry 3-4 minutes on each side; remove to paper towel lined plates. Best way to do lots is on an electric griddle; otherwise keep warm in low oven till all are done.
2)I serve a couple of these atop Spring Mix tossed with a simple balsamic vinegar and olive oil vinaigrette and a sauce of either Mark's kimchi (finely chopped) mixed with mayo or a bit of Shiracha and mayo on top.

Made this for a crowd, some of whom didn't know it was"fake," and the debate over what was in it continued till the next day! Yum!
Personal Notes:
Personal Notes:
Serves 3-4 as entree or 8 as app

 

 

 

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