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Artichoke Crab Cakes with Sriracha Tartar Sauce

Kristy of Keepin It Kind
  • 30 minutes
  • Serves 4

INGREDIENTS

1

corn kernels (35 g

1/2 tsp

Garlic powder

1/2 tsp

Parsley, dried

1/4 cup

Red bell pepper

3

Scallions

1 oz

Two 15- cans artichoke hearts

1 tbsp

Lemon juice

1 tbsp

To 2 sriracha

3/4 cup

Veganaise

2 tsp

Old bay seasoning

1

Salt and black pepper

1

Canola oil

1 cup

Oyster crackers or crushed saltine crackers

1 tablespoon juice from a jar of capers

1/2 teaspoon kelp granules (optional)