These are very low in calories, full of flavor, and really not difficult to make at all. Once you make them one time, you will definitely want to make them again. The kelp granules and the Old Bay seasoning are important components of the recipe as it will give these cakes that taste of the sea. I have another version of these I make with jackfruit that are really good, but I thought the texture of these were spot on!
2 cans artichoke hearts in water
1/2 of a small white onion
1 small red pepper
1 T of Kelp Granules
1/2 T of minced garlic
1 tsp of Old Bay Seasoning
A dash of Cayenne Pepper (approx 1/8 tsp)
1 tsp of freshly ground pepper
1 T of lemon juice
2 T of Bobs Red Mill Egg Replacement mixed with 6 T of water
5 T of Almond Flour
6 T of Nutritional Yeast or corn meal
Preheat oven to 400 degrees F. Drain and rinse the artichokes well. Put them in a food processor and pulse 5-6 times to get them chopped but don't go overboard, you want it to look like minced crabmeat. Then put the minced artichokes in a clean tea towel and squeeze all of the water out of them. You will be surprised how much water they are holding! Set aside. Then put the red pepper and onion in the food processor and pulse them a few times to get them about the same size as the "crabmeat". Put in bowl. Mix your egg replacement with the water and stir well. Let sit for just a couple minutes to thicken. Combine the artichokes with the onion and red pepper, add all of the rest of the ingredients and stir well. Patty these up and pat them gently into either nutritional yeast or corn meal, whichever you prefer. (I used nutritional yeast) Place on baking sheet with parchment paper, put just a sprinkle more of the Old Bay Seasoning on the top and bake at 400 degrees for approx. 30-35 min, turning once, or until good and crispy. Each "crabcake" made with the nutritional yeast coating is approx. 130 calories and 13 net carbs. Coated in the corn meal would add a few more carbs, but would probably taste even more authentic. Serve them up any way you like and enjoy.
2 cans artichoke hearts in water
1/2 of a small white onion
1 small red pepper
1 T of Kelp Granules
1/2 T of minced garlic
1 tsp of Old Bay Seasoning
A dash of Cayenne Pepper (approx 1/8 tsp)
1 tsp of freshly ground pepper
1 T of lemon juice
2 T of Bobs Red Mill Egg Replacement mixed with 6 T of water
5 T of Almond Flour
6 T of Nutritional Yeast or corn meal
Preheat oven to 400 degrees F. Drain and rinse the artichokes well. Put them in a food processor and pulse 5-6 times to get them chopped but don't go overboard, you want it to look like minced crabmeat. Then put the minced artichokes in a clean tea towel and squeeze all of the water out of them. You will be surprised how much water they are holding! Set aside. Then put the red pepper and onion in the food processor and pulse them a few times to get them about the same size as the "crabmeat". Put in bowl. Mix your egg replacement with the water and stir well. Let sit for just a couple minutes to thicken. Combine the artichokes with the onion and red pepper, add all of the rest of the ingredients and stir well. Patty these up and pat them gently into either nutritional yeast or corn meal, whichever you prefer. (I used nutritional yeast) Place on baking sheet with parchment paper, put just a sprinkle more of the Old Bay Seasoning on the top and bake at 400 degrees for approx. 30-35 min, turning once, or until good and crispy. Each "crabcake" made with the nutritional yeast coating is approx. 130 calories and 13 net carbs. Coated in the corn meal would add a few more carbs, but would probably taste even more authentic. Serve them up any way you like and enjoy.
  |
|