Vegan Crab Cakees with Sriracha Aioli

• Vegetarian

• Produce

  • 2 15 oz. cans Artichoke hearts
  • 2 Celery stalks
  • 2 tbsp Chives
  • 1 Chives, Fresh
  • 4 Garlic clove
  • 6 Lettuce, leaves

• Refrigerated

  • 1/4 cup Soy or almond milk, unflavored

• Condiments

  • 2 tbsp Lemon juice
  • 2 tbsp Sriracha sauce
  • 2 tbsp Worchestershire sauce, vegan

• Baking & Spices

  • 1/2 tsp Old bay seasoning
  • 1 Salt
  • 1/4 cup Whole wheat flour

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1 cup Cashews, raw

• Bread & Baked Goods

  • 2 cups Panko breadcrumbs

Found on connoisseurusveg.com

Description

Ingredients

• 1 cup raw cashews, soaked in water 4-8 hours and drained
• 1/4 cup unflavored soy or almond milk
• 2 garlic cloves
• 2 tbsp. lemon juice
• 2 tbsp. sriracha sauce (or to taste)
• salt to taste
• 2-15 oz. cans artichoke hearts, drained
• 2 celery stalks, chopped
• 2 cups panko breadcrumbs, divided
• 1/4 cup whole wheat flour
• 2 garlic cloves, minced
• 2 tbsp. chopped chives
• 2 tbsp. vegan Worchestershire sauce
• 1/2 tsp. old bay seasoning
• about 1/4 cup vegetable oil, for frying
• 6-8 lettuce leaves
• fresh chives

Directions

• Place all ingredients into food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed. Season with salt to taste.
• Place artichoke hearts, celery, 1 cup panko, flour, garlic, chives, Worchesershire sauce and old bay seasoning into food processor bowl. Pulse until artichokes are finely chopped and ingredients are well-mixed, stopping to scrape down sides of bowl as needed. Keep the texture chunky and avoid overblending.
• Place remaining cup of panko breadcrumbs into a small bowl. Generously coat the bottom of a medium skillet with oil and place over medium heat. Line a plate with a few paper towels.
• When oil is hot, scoop up about a sixth to an eighth of the artichoke mixture and shape into a patty. Gently transfer to the bowl filled with panko breadcrumbs and coat both sides. Carefully place into skillet. Repeat, forming, coating and cooking another two or three patties (as many as you can fit into the skillet without overcrowding). Gently flip patties, one at a time as they begin to brown on bottoms, cooking about 3 or 4 minutes on each side. Carefully remove patties from skillet as they are done, and transfer to paper towel-lined plate.
• Repeat until all of the artichoke mixture has been used, making a total of six to eight patties, and adding oil to the skillet between batches as needed.
• Divide lettuce leaves onto plates and top each with a vegan crab cake. Sprinkle with chives and serve with sriracha aioli.