Vegan Thai Crab Cakes

An ethical, fishy tasting crab cake! These are made with the amazing ingredient, Artichoke hearts. Artichokes create an authentic texture so similar to crab, and just for an added bonus they are also super high in antioxidants and fibre. I've always thought that fish is the hardest meat to imitate, but here at The Hungry Herbivores kitchen, we use seaweed for a helping hand. We like to use seaweed for a direct source of Omega-3, as well as a real taste of the sea, like in our Mock Tuna recipe! vegancrabcake Of course I could have opted for a regular crab cake, like I've seen a few others do, like Hot for Food 's recipe. But I was far too tempted to spice it up with some Asian flavours. I love the fragrant Thai flavours that really give oomph to a recipe. I added lime leaves, galangal, garlic and a little chilli in with the artichoke, onion & sweetcorn. vegancrabcake3 dsc_3451 A minted, ginger & lime mayo sauce accompanied these crab cakes. But they could also go beautifully with soy sauce or even a traditional tartar sauce! Try out these crispy crab cakes, you won't regret it. You can even make these gluten free by using gluten free bread crumbs instead! Tell us what you think!
Vegan Thai Crab Cakes
 
Prep time
Cook time
Total time
 
Thai infused "crab" cakes made with artichoke hearts. Perfectly crispy breadcrumb coating with a succulent, fish-like centre. Impress anyone with these crabless cakes!
Author:
Recipe type: Appitizer
Cuisine: Thai, Vegan, Gluten-free option
Serves: 7-8 cakes
Ingredients
Crab Cakes
  • 1 tin Artichoke Hearts (drained weight 240g)
  • 1 spring onion, very finely diced
  • ½ cup sweetcorn
  • ⅛ cup coriander
  • 1 red chilli, de-seeded and finely chopped
  • 2 lime leaves, very finely chopped
  • 1 tsp grated galangal
  • ½ tsp lemongrass paste/fresh
  • 1 tbsp wakame, soaked & finely chopped*
  • 2 garlic cloves, minced
  • ¼ cup rice flour / plain flour
  • ¼ cup breadcrumbs, GF if needed
  • 1.5 tbsp soy sauce
  • Juice on one lime
  • Black pepper and salt
Dredging
  • 1 cup breadcrumbs, GF if needed
  • ¼ cup corn flour/starch
  • ½ cup non-dairy milk
Instructions
  1. Firstly, drain the artichoke hearts and place in a large bowl. Shred the artichoke hearts with two forks until there are no large pieces remaining (see image above)
  2. Stir in the rest of the Crab Cake ingredients until fully incorporated. If the crab cake mixture doesn't hold together when you squish it in a ball, add a little more flour or breadcrumbs.
  3. Make ⅞ balls with the mixture and press down slightly for a fat fish cake shape.
  4. Place the corn flour, non dairy milk and breadcrumbs into 3 separate bowls for the dredging.
  5. One cake at a time, carefully dip into the cornflour, then the non-dairy milk then into the breadcrumbs - ensuring you fully coat. Repeat.
  6. Heat a generous amount of oil in a frying pan, then, in batches, place the cakes to sizzle in the pan for about 3-4 minutes each side or until golden brown.
  7. Serve with your preferred sauce or dip & enjoy
Notes
* We used dried wakame. We soaked to re-hydrate the seaweed.
You can use fresh wakame or just use finely chopped nori

You May Also Like

7 comments on “Vegan Thai Crab Cakes

  1. If you aren t big on spicy food, don t be put off because there isn t much Thai red curry paste in them and they aren t really spicy.

    • Agreed! Not too much spice. But of course add more chilli if you do love it!

  2. If you can t though, all you can do is pack as much flavour as you can into the cake then it will mask the taste you don t like, or, just use all artichokes and no hearts of palm perhaps?

    • There are no heart of palm in this recipe. Just the artichokes that give it that fishy texture!

Leave a Reply