Vegan Crab Cakes with Sriracha Aioli
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan cakes made from seasoned artichoke hearts, breaded and pan-fried until crispy, served with a spicy cashew-sriracha aioli. Flavorful and satisfying with a crispy exterior and tender center. A sophisticated appetizer or light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup raw cashews, (soaked in water 4-8 hours, rinsed and drained)
- 1/4 cup unflavored soy or almond milk
- 2 garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons sriracha sauce, (or to taste)
- Salt, (to taste)
- 2 (15 ounce or 400 gram) cans artichoke hearts, (drained and rinsed)
- 2 celery stalks, (chopped)
- 2 cups panko breadcrumbs, (divided)
- 1/4 cup whole wheat flour
- 2 garlic cloves, (minced)
- 2 tablespoons chopped fresh chives
- 2 tablespoons vegan Worcestershire sauce
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon salt, (or to taste)
- 1/4 cup canola oil, (or as needed, for frying)
At a glance
PER SERVING · TIME 275M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 409mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 349mg
- Calcium
- 57mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 409MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.