ARTICHOKE "CRAB" CAKES
Vegan Crab Cakes are simple to make with naturally vegan and gluten-free clean ingredients. Awesome for a healthy appetizer and fun party food.
Categories Appetizer
Time 37m
Number Of Ingredients 21
Steps:
- Preheat oven to 450 and line baking sheet with parchment paper.
- In a small bowl whisk together all tahini sauce ingredients until thoroughly combined. Place in refrigerator to chill until ready to use.
- Place oats in food processor and pulse until not fully ground. Leave some chunks. Set aside in small bowl.
- Place artichoke hearts and garlic in processor bowl and pulse until slightly broken up, leaving some chunks. Transfer to large bowl and add red pepper, corn, celery, scallions, parsley, spices, mustard, oil and mix well. Then stir in the oats.
- Shape into patties and place on lined baking sheet. Brush or spray with avocado oil.
- Bake in preheated 450 oven for 15 minutes. Flip and bake another 12 minutes, until firm and golden.
- Serve with tahini sauce for dipping.
- Left overs can be served over bed of romaine and drizzle with sriracha tahini sauce, and sprinkle scallions on top.
Nutrition Facts : Calories 119 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 small or 1 medium cake, Sodium 207 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CRAB CAKE-STUFFED ARTICHOKES
We took the classic stuffed artichoke and gave it a boost with all the fun flavors of a crab cake, classic seafood seasoning included. Most stuffed artichoke recipes go through the same trimming process but keep the artichokes whole, leaving the inedible "choke" intact. We opted to cut the artichoke in half lengthwise, so that the choke can be easily removed with a melon baller, then stuffed and tied the artichoke back together with kitchen twine, insuring all the delicious filling stays inside.
Provided by Food Network Kitchen
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix the crab meat, garlic, breadcrumbs, cheese, parsley, seasoning blend, lemon zest, 1 teaspoon salt and few good grinds pepper in a medium bowl until combined. Pour in the olive oil and toss until the mixture is evenly coated and the texture of wet sand. Set aside.
- Fill a large bowl with cold water, squeeze in the juice of 1 of the lemon halves and then drop in both lemon halves. Working with 1 artichoke at a time, trim about 1 inch off the top with a serrated knife, then snap off the tough outer leaves around the stem (about 2 layers of leaves). Use kitchen shears to trim 1/4 to 1/2 inch off the thorny leaf tips. Cut off the stem completely so the artichoke can sit flat and upright. Cut the artichoke in half lengthwise through the stem using a chef's knife, then use a melon baller to remove the choke (the fuzzy "hair" in the very center of the artichoke). Rub the cut parts with a lemon half (from the bowl), then keep the artichoke in the lemon water while you trim the rest.
- Use your fingers to spread the leaves of each artichoke half, then stuff the crumb mixture between each. Fill the very center of each artichoke half with some of the breadcrumb mixture as well. Use kitchen twine to tie the artichoke halves back together, making sure to prevent the breadcrumbs from falling out.
- Set up a steamer basket over a large pot of simmering water, then add the stuffed artichokes upright (don't worry if they're snug). Cover with a lid and steam over medium-low heat, adding more water as needed, until the bottom of the artichoke is tender when pierced with the tip of a paring knife, about 1 hour 15 minutes.
- Within the last 5 minutes of cooking, preheat the oven to broil.
- Transfer the stuffed artichokes from the steamer basket to a rimmed baking sheet and remove the kitchen twine. Place the artichoke halves cut-side up. Watching carefully, broil until the breadcrumbs turn crisp and golden brown, 1 to 2 minutes. Transfer to a platter and serve with an extra dusting of seasoning blend and the lemon wedges.
CHESAPEAKE CRAB CAKES
The crab cakes can be formed and chilled a day ahead, and can be fried up to an hour ahead; reheat them in a 250-degree oven on a baking sheet lined with a wire rack just until warmed through, 8 to 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h40m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together egg, mayonnaise, Old Bay, and 1/2 teaspoon salt. Fold in crabmeat to evenly coat (do not overmix). Generously dust a parchment-lined rimmed baking sheet with cornmeal. Divide crab mixture evenly into 12 portions, forming each into a 2-inch-diameter, 1-inch-thick patty. Transfer to prepared baking sheet. Dust tops of crab cakes generously with cornmeal and chill in refrigerator until set, at least 1 hour and up to 1 day.
- Stir together celery, cucumber, juice of one lime half, and a pinch of salt; set aside.
- Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add half of crab cakes and reduce heat to medium. Cook, undisturbed, until a golden-brown crust forms on bottoms of cakes, 4 to 5 minutes. Gently flip and cook until golden brown on other sides, 4 to 5 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Wipe skillet clean and fry remaining cakes in remaining 2 tablespoons oil.
- Squeeze remaining lime half over crab cakes. Serve warm, topped with celery mixture.
VEGAN CRAB CAKES RECIPE BY TASTY
Here's what you need: chickpeas, hearts of palm, artichoke heart, panko breadcrumbs, vegan mayonnaise, dijon mustard, lemon juice, salt, pepper, old bay seasoning, oil, sweet pickle relish, fresh dill
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
- Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
- Form the mixture into 6 1-inch (2 cm) thick patties.
- Dip each patty in remaining bread crumbs.
- Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
- Transfer to paper towel-lined plate to absorb excess oil.
- For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
- Top the patties with tartar sauce, dill, and lemon juice.
- Enjoy!
Nutrition Facts : Calories 504 calories, Carbohydrate 43 grams, Fat 31 grams, Fiber 11 grams, Protein 12 grams, Sugar 5 grams
ARTICHOKE CRAB CAKES
Categories Shellfish
Number Of Ingredients 6
Steps:
- Stir together all ingredients in a medium bowl.
- Shape mixture into 8 patties.
BAKED CRAB AND ARTICHOKE DIP
This baked crab and artichoke dip is made and served in a bread bowl that you can eat too!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Crab Dip Recipes
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
- Combine cream cheese, crab meat, artichoke bottoms, 6 ounces Cheddar cheese, red bell pepper, green onions, sour cream, mayonnaise, garlic, lemon zest and juice, tarragon, Worcestershire sauce, and cayenne pepper in a large bowl; season with salt and black pepper.
- Cut the top 1/3 off the loaf of sourdough bread and discard. Remove the bread filling and discard, leaving just the crust. Place in the prepared baking dish.
- Transfer artichoke mixture to the prepared bread bowl; top with 2 tablespoons Cheddar cheese and cayenne pepper.
- Bake in the preheated oven until dip is warmed and top is golden brown, about 30 minutes.
Nutrition Facts : Calories 414.5 calories, Carbohydrate 27.5 g, Cholesterol 92.1 mg, Fat 25 g, Fiber 2.3 g, Protein 20.9 g, SaturatedFat 13.5 g, Sodium 754.4 mg, Sugar 1.6 g
ARTICHOKE-CRAB BAKE
From a can of "Fanci Food Premium Gourmet Artichoke Hearts." I used fat-free mayo and reduced fat cheese, and I added fresh mushrooms, garlic, thyme, and a dash of Old Bay. Make it your own! This is easy, elegant, versatile, and healthy!
Provided by yogiclarebear
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 dgrees F.
- Combine crabmeat, Swiss cheese, green pepper, onion, and salt. (And any added spices.).
- Blend mayonnaise and lemon juice; toss with crab mixture.
- Spray a baking dish with non-stick cooking spray. Place artichoke hearts on bottom of baking dish; pour crabmeat mixture over the artichokes.
- Cover and bake for 35 minutes or until heated through.
CRAB CAKES WITH SPICY AVOCADO SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
- Make sauce:
- Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
- Make crab cakes:
- Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
- Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
- Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.
ARTICHOKE AND CRAB TOASTS
This is a very easy recipe with a lot of flavor. The english muffins can be replaced with baguettes, french bread, or other base.
Provided by Ms B.
Categories Crab
Time 27m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375F degrees.
- Chop artichokes.
- Combine arichokes with crab, mayonnaise, onions, and cheese.
- Split each English muffin in half, and spread the mixture on the cut side of the split muffins.
- Cut each of the muffin halves into quarters; arrange the muffin triangles on a baking sheet.
- Bake for 12 minutes, or until golden brown.
- Serve hot.
- (The flavor is good at room temp, also.).
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From saladhater.com
Cuisine AmericanEstimated Reading Time 4 minsCategory Appetizer, Main Course
- In a food processor, pulse onion, garlic, peppers, jalapeno, and parsley 15-20 times or until finely diced. There may be some larger pieces remaining, they can either be picked out and discarded or chopped manually to the correct side. Remove mixture to a medium bowl.
- Pulse artichoke 10-15 times, no need to clean out the processor between pulsing. There should still be some larger chunks of artichoke.
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