Vegan Comfort Classics
CRISPY CRABLESS CAKES
Makes: 10
The first time I had a vegan crab cake I was shook! John and I were eating at Lakeside (Wynn Hotel) in Las Vegas and devoured chef Tal Ronnen’s crab cakes in seconds. There was no way I could get access to his secret recipe, but I carefully examined every bite so I could figure it out at home. There are a lot of vegan crab cake recipes made from artichokes or hearts of palm floating around the internet, and while they’re all pretty delicious, ours has been tried and tested by many former seafood addicts who claim they’d rather eat this than the real thing any day!
For the crabless cakes:
• 200g (1 ⅕ cups) drained marinated artichoke hearts, finely chopped, plus 2 tbsp liquid
• 35g (¼ cup) finely chopped shallot (about 1 small shallot)
• 65g (⅔ cup) finely chopped celery (about 1 stick)
• 1 tsp freshly squeezed lemon juice
• 60g (⅔ cup) chickpea flour
• 2 tsp coconut sugar or brown sugar
• 1 tsp Old Bay seasoning
• ¼ tsp sea salt
• ¼ tsp ground pepper