My son has a severe fish allergy so I wanted to try some fish free crab cakes. I am really happy with the results. The artichokes gave the patties a flakey texture and the spices mimic fish seasoning. Let me know what you think!

Ingredients

Fish Free Crab Cakes

• 15 oz can chickpeas (drained and rinsed) + 14 oz can artichoke hearts in brine (drained)

• Medium shallot (2″)

• 1 egg

• 1 cup of gluten free panko crumbs

• 2 tbsp light mayonnaise

• 1 tsp dijon mustard

Staples: 1/2 tsp celery seed, 1/2 tsp garlic powder, 1/2 tsp paprika, 1 tsp parsley, 1 tbsp fresh dill, 1/4 tsp salt and 1/4 tsp pepper.

Spicy Aioli

• 1/4 cup light mayonnaise

• 1 tsp Sriracha

Staples: 1/8 tsp paprika, 1/8 tsp celery seed, salt and pepper to season

Directions

Fish Free Crab Cakes

1. In a large bowl mash the chickpeas with a fork or potato masher.

2. Pulse the shallot in a food processor. Add the artichoke hearts and continue pulsing until they are finely chopped (not long). Add the mixture to the mashed chickpeas.

3. Add the egg and mix well. Sprinkle the spices and continue to mix. Pour in the gluten free panko crumbs and combine. The mixture should be moldable.

4. Drizzle olive oil in a large skillet and heat on medium. Make 6 patties with your fish free crab meat and fry until golden brown. About 5 minutes each side.

Remove and serve on top of mixed greens tossed in olive oil, salt, and pepper. Top with aoli.

Spicy Aioli

1. Mix all the ingredients together in a small bowl.

Serves 6

Easy peasy. Enjoy! xoxo