Vegan Crab Cake Recipe

Step 1

Preheat oven to 450 degrees and line a large baking sheet with unbleached parchment paper.

Step 2

Place oats in food processor and pulse until partially ground. Ideally a combination of textures, some ground to flour, some larger pieces. Set aside in a small bowl

Step 3

Now, place rinsed and drained artichoke hearts into the bowl of processor and pulse until somewhat pasty, but still with some chunks. Transfer to large bowl.

Step 4

Prepare veggies and add to large bowl with artichoke hearts. Small dice red peppers and celery. Thinly slice scallions. Chop parsley into small pieces. Add corn, spices, mustard and thoroughly mix. Then add the ground oats and mix well.

Step 5

Scoop into 12 portions onto the prepared pan. Use wet hands to form each portion into a crab patty. Brush tops with avocado oil and bake in preheat oven for 15 minutes.

Step 6

Flip crab patties over and bake for another 12 minutes, until golden.

Step 7

While crab cakes are baking, make the Sriracha Tahini Sauce. Whisk together tahini, olive oil, sriracha, lemon juice and pickle juice. Whisk in water 1 Tablespoon at a time until sauce is desired consistency.

Step 8

Serve warm or at room temperature, drizzled with sauce.