Crazy-delicious Crab Cakes




The reason bottom-feeders like crab tastes so salty & flavorful is because crabs (and their bottom-feeding counterparts) literally eat the garbage of the sea. Instead of eating the vacuum cleaner of the sea floor, let’s just eat artichokes, deal? Seriously though, the flesh of the artichoke heart has the same flaky, fishy texture, & once you include the traditional spices and veggies like old Bay and minced red onion, these crabcakes will totally get you there.


Even my little kids munch these up, thinking they are eating some kind of fish or chicken cutlet. Be warned, there is a decent amount of oil in this recipe. I like to stay moderate with my oil intake but frying up these babies every so often is totally worth it in my book. Eat them with a big salad for dinner, or make them at your next party. These crabbies are sure to please..


What you need:

2  14oz cans of artichoke hearts (found at Trader Joe's) - reserving two tablespoons of the liquid

1/3 red onion, diced

1.5 stalks celery, diced

1 tbl lemon juice 

2/3 c chickpea flour (aka garbanzo bean flour)

1 tbl brown sugar 

1 tbl old bay seasoning (usually found in the fish section of grocery stores, not in the spice aisle)

1/2 tsp sea salt

1/2 tsp pepper

Oil for frying


For the Dredging:

1/4 c chickpea flour

1 c panko breadcrumbs (or sub gluten free breadcrumb)

1/2 c non-dairy milk 


For the Dip:

2/3 c  vegan mayo (we like the brand "Just Mayo")

lemon juice to taste 

salt to taste

1/2 tsp horseradish

dash of dill


What you do:

Combine drained artichoke hearts (mashed with a fork), two tablespoons of liquid reserve from the cans, and all other crab cake ingredients.


Set up a dredging station with 2 plates and one bowl. Put the breadcrumbs and chickpea flour on their own plates and the non dairy milk in the bowl. Take a handful of crab-cake, form it into a patty, dip first in the chickpea flour, then in the milk, finally into the breadcrumbs. Repeat. 

Fry the cakes in a half-inch of a neutral oil such as grapeseed or canola over a medium-high heat. 4 minutes on each side. 


Mix the dippy sauce, garnish with sauce and parsley or dill.. and enjoy, enjoy so much!




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Woodland Hills, Los Angeles CA 

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