Crabless cakes

 Crab cakes are a popular variety of fish cake usually served as an American appetizer. This vegan friendly recipe emulates the texture of crab with artichoke hearts while also being high in protein and other nutritious elements. It is served with homemade vegan remoulade. 

Vegan crabless cakes served with a dipping sauce of vegan remoulade

For the crabless cakes:

1 can chickpeas

1/2 can artichoke hearts

2 sheets of nori 

1 tbsp old bay

1 tbsp arrowroot powder

1 tbsp water 

For the remoulade: 

2 tbsp vegan mayonnaise

2 tbsp capers 

2 tsp caper brine 

1 tsp lemon juice

2 tsp old bay

1. Drain and rinse a can of chickpeas. In a food processor, add your chickpeas and nori. Blend until well combined. Ensure that some chunks are left. 

2. Pour the mixture into a mixing bowl and add your artichoke hearts. Using a fork, break down the artichoke hearts and incorporate well into the crushed up chickpeas. 

3. In a small bowl, add your arrowroot powder and water. Mix well into a slurry and pour into the mixing bowl with the chickpeas, artichoke hearts, and nori. 

4. Then add old bay seasoning and mix until well combined. 

5. In a well-oiled baking sheet pour equal parts of the batter and ensure that they are shaped as circles. 

6. Bake at 400℉ for 30 minutes. Then flip over and bake for another 10 minutes. 

7. As it bakes, prepare the remoulade. Finely chop your capers and add to a small bowl. Then add your caper brine, lemon juice, vegan mayonnaise, and old bay. Mix until well combined. 

8. Once the crabless cakes are completed, serve with the remoulade. Enjoy!