Artichoke Crab Cakes with Sriracha Tartar Sauce

Vegan Artichoke Crab Cakes with Sriracha Tartar Sauce


Vegan Artichoke Crab Cakes with Sriracha Tartar SauceArtichoke Crab Cakes

This post has been a long time coming, and I am so glad that it’s finally happening! I was so excited when I learned about Kristy Turner, of Keepin’ It Kind, writing her first cookbook and it has been out for a couple of months now. If you haven’t seen it yet, PLEASE take a look at But I Could Never Go Vegan!.

Vegan Artichoke Crab Cakes with Sriracha Tartar Sauce

This cookbook is filled with clever chapter subjects, like “I could never give up cheese”, “It’s all rabbit food”, and “wait, is chocolate vegan?”; all excuses and phrases that I’ve heard more times than I can count. Kristy makes sure to go over each excuse and give you a few awesome recipes that completely obliterate the notion that it’s hard to go vegan.

Sriracha Tartar Sauce

Not only do these recipes sound incredible, there are SO many gorgeous and vibrant photos in this book, all taken by Kristy’s awesome husband Chris. I won’t lie, I may be a little biased, as Kristy and Chris are two truly wonderful people and are friends of mine. This does not lessen the fact that they make a great team when it comes to Keepin’ It Kind and I am so glad to know them!

Vegan Artichoke Crab Cakes with Sriracha Tartar Sauce

Back to the food: I had a really hard time choosing which recipe I wanted to showcase from this book because seriously, there are so many amazing-looking dishes. But, I’m into casual eats, and my mom likes seafood-ish type things so the crab cakes sounded pretty easy and definitely tasty. The ingredients are easy-to-find, the process of making them was easy (even if I added too much oil to the pan at first), and they were tasty to all that tried them!

Vegan Artichoke Crab Cakes with Sriracha Tartar Sauce

Kristy and her publisher were kind enough to not only share the recipe with you, but also to give you a chance to win a copy of her cookbook! (US residents only, please) So, go ahead and make these super delicious Artichoke Crab Cakes and enter the giveaway at the end of the post!

Vegan Artichoke Crab Cakes with Sriracha Tartar Sauce

1 year: Lemon Raspberry Pizookie //  2 years: Banana Cream Chia Puddings // 3 years: Creamy Strawberry Smoothie

Vegan Artichoke Crab Cakes with Sriracha Tartar Sauce

Artichoke Crab Cakes with Sriracha Tartar Sauce

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Flaky, soft, briny. No, I’m not talking about crab; I’m talking about artichoke hearts, silly! Those three traits were the main reason I decided to use artichoke hearts as the base for recreating vegan crab cakes. Old Bay Seasoning brings that classic Chesapeake Bay flavor (always a great ingredient for seafood-inspired dishes), and vegan mayonnaise works as a binder so you don’t need eggs. They’re quickly pan-fried and served with a hot and tangy sriracha tartar sauce for a quick, unforgettable meal that will make you happy to leave the crabs under the sea.


sriracha tartar sauce

  • 1/2 cup vegan mayonnaise, 110 g
  • 1 tablespoons to 2 sriracha
  • 1 tablespoon juice from a jar of capers
  • 1 tablespoon lemon juice

artichoke crab cakes

  • 1 cup oyster crackers or crushed saltine crackers, 53 g
  • ounce Two 15- cans artichoke hearts, rinsed and drained well, 425 g
  • 3 to 4 scallions, finely chopped, plus more for garnish
  • 1/4 cup finely diced red bell pepper, 35 g
  • 1/4 cup corn kernels, 35 g, fresh or defrosted if frozen
  • 2 teaspoons Old Bay Seasoning
  • 1/2 teaspoon kelp granules, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/4 cup vegan mayonnaise, 55 g
  • Salt and black pepper to taste
  • Canola oil for frying


  1. In a small bowl, whisk together the Sriracha Tartar Sauce ingredients. Chill until ready to use.
  2. Place the oyster crackers in a food processor and process into the consistency of coarse flour with small chunks. Set aside in a small bowl.
  3. Place the artichoke hearts in a food processor and pulse 6 to 7 times, until broken up but still chunky. Transfer to a large bowl. Add the scallions, red bell pepper, corn kernels, Old Bay, kelp granules, garlic powder, dried parsley, mayonnaise, and salt and pepper. Stir in the oyster cracker “flour.”
  4. Use a ¼-cup (60 ml) measuring cup to scoop out the artichoke mixture. Using your hands, shape patties and place on a plate.
  5. Set a large frying pan, preferably cast iron, over medium heat. Pour in enough oil to coat the bottom and heat for 2 to 3 minutes. Line a plate with paper towels.
  6. Place 3 to 4 patties in the pan and cook for 3 to 4 minutes on each side, until crisp and browned all over. Place on the plate with more paper towels on top to absorb the excess oil. Repeat with the remaining patties, adding more oil as necessary, until all are cooked. Serve Artichoke Crab Cakes topped with the Sriracha Tartar Sauce and remaining scallions.


»» If you do not wish to fry the fritters, preheat the oven to 400°F (200°C), line a baking sheet with parchment paper or a silicone baking mat, and lightly spray with olive oil. Spread the patties on the prepared sheet and lightly spray with olive oil. Bake for 20 to 25 minutes, until firm and golden, flipping once halfway through to ensure even cooking.

Credit line: Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

Nutrition Information:
Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Artichoke Crab Cakes with Sriracha Tartar Sauce

Good luck in the giveaway! 🙂

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There are affiliate links in this post which won’t change your price but will share some commission. 🙂

53 Comments on “Artichoke Crab Cakes with Sriracha Tartar Sauce

  1. Oh no, where’s the artichokes in the recipe?! I must make these!

    • I edited the recipe a few minutes ago. 🙂

  2. i could never give up cheese. Top remark. But I can’t be to critical cause I used to say that too.

  3. Cheese, can’t do without it. Getting this for hubby if I don’t win, thanks.

  4. Heard Most: “I couldn’t live without cheese.” I said it the most. It took me a long time to accept that cold hard cheddar was no longer going to be a part of my life. But I am glad I did, it expanded my horizons of what I now eat, which is obviously a very good thing.

    But these ‘choke cakes are killing me. Beautiful. I can taste them now. They will be made. Soon. Perfect recipe and I love the caper brine being used! YES. YUM.

  5. I am always looking for new ways to get my family to eat Vegan and like it, too. These “Crab Cakes” look amazing! I am Vegan, but have a hard time convincing some of the family members that the food is good and that I feel so much better for it. Would LOVE to win a copy! Thanks for the chance!

  6. The protein argument is the one I hear most from people who don’t want to go vegan…”I need a high protein diet, so I couldn’t go vegan…”

  7. The excuse I hear the most is that it is too hard to be vegan.
    I disagree!

  8. I love the playful attitude of this book! Thank you for sharing this recipe!

  9. The reason I hear most about not going vegan is that there’s nothing to eat without dairy or meat in it!

  10. Can’t wait to try these, but I have a hard time finding the Kelp granules.

  11. I love Kristy’s blog & I will never get over her tofu chevre, ever! In my pregan days, I’d say I could never go without cheese. And now, I don’t miss it at all.

  12. “Oh, I could never go vegan! I couldn’t give up meat/cheese!” Never say never! You have to try it to believe it.

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  14. Saw you with the Vegan Zombie. So excited to see you here and on all the other social media. I am now a confirmed Vegan Yack Attack follower of all the things 🙂

  15. Usually people just say they don’t like it, even if they’ve never tried it before. That’s why I never describe anything as vegan, just by the name of the dish. These artichoke cakes look amazing!

  16. Most people give the excuse “But I just couldn’t live without…” This recipe proves otherwise. I had the hardest time giving up seafood, and I’m still trying to find vegan versions of my favorite dishes. It definitely helps that I love to cook, haha. My favorite line for people who ask how I get my protein is “How does a gorilla get his protein?”

  17. The constant excuse that i hear is that the food will be bland once you go vegan. Not true!!

  18. Holy crap, these were amazing!! They are legit crab cakes! The taste, look, feel and texture are JUST like the real thing! Kristy is a genius! Hubby and kid approved too!

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  20. Ahh! I’ve been meaning to make these! Looks like I know what’s for dinner!

  21. These look great! Any suggestions for substituting the crushed oyster crackers or saltines with something gluten-free?

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  25. These Artichoke Crab Cakes with Sriracha Tartar Sauce are pretty amazing, would love to make these for our next family party.

  26. Wow, these look phenomenal. Glad to hear her book is so great. I’ve had my eye on it for a while now, think I’m going to go ahead and take the plunge! 🙂

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  30. These are amazing! I have just gone vegan recently and am constantly trying to find recipes that my meat loving husband will eat without complaint. He can’t stop talking about them. Thank you!!!!

  31. I think you’d also be interested in checking out Ingredients for Change on Facebook for plant-based recipes and my videos on Youtube: Please do check it out, I have a feeling you might like it!

  32. These were OUTSTANDING. This is going into my regular rotation. Thanks so much!

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  35. My 15 year old has been vegan for almost a year now. I made these last night for dinner and they were the BEST vegan thing I’ve ever made! My carnivore husband didn’t even know they were vegan. I will be making these frequently!

  36. Ended up soft and mushy, could benefit from adding an egg and more breadcrumbs/crackers — not sure what you could use if you wanted to keep it vegan, maybe vital wheat gluten?

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