- artichoke crab cakes
- • 1 cup almond flour
- • Two cans organic artichoke hearts rinsed and drained well
- • 3 to 4 scallions finely chopped, plus more for garnish
- • 1/4 cup finely diced red bell pepper
- • 1/4 cup corn kernels
- • 2 teaspoons Old Bay Seasoning
- • 1/2 teaspoon garlic powder
- • 1/2 teaspoon dried parsley
- • 1/4 cup vegan mayonnaise
- • Salt and black pepper to taste
- • Olive oil or coconut oil for frying
- Garlic aoli
- • Garlic
- • Lemon juice
- • Vegan mayonnaise
- • Black pepper
- • Sea salt
- In a small bowl, whisk together the aoli ingredients. Chill until ready to use.
- Place the artichoke hearts in a food processor and pulse 6 to 7 times, until broken up but still chunky. Transfer to a large bowl. Add the scallions, red bell pepper, corn kernels, Old Bay, garlic powder, dried parsley, vegan mayonnaise, and salt and pepper. Stir in the flour.
- Use a ¼-cup (60 ml) measuring cup to scoop out the artichoke mixture. Using your hands, shape patties and place on a plate.
- Set a large frying pan, preferably cast iron, over medium heat. Pour in enough oil to coat the bottom and heat for 2 to 3 minutes. Line a plate with paper towels.
- Place 3 to 4 patties in the pan and cook for 3 to 4 minutes on each side, until crisp and browned all over.
- Place on the plate with more paper towels on top to absorb the excess oil. Repeat with the remaining patties, adding more oil as necessary, until all are cooked.
- Serve topped with the aoli and remaining scallions.
- If you do not wish to fry the fritters, preheat the oven to 400°F (200°C), line a baking sheet with parchment paper or a silicone baking mat, and lightly spray with olive oil. Spread the patties on the prepared sheet and lightly spray with olive oil. Bake for 20 to 25 minutes, until firm and golden, flipping once halfway through to ensure even cooking.
When I say innovative, mind-blowingly delicious; the chef’s at Oliver’s means business.
Coming from a restaurateur who has several other gourmet eateries around the country, Oliver’s is completely plant based, vegan, and organic.
Matthew Kenney is a trailblazer in the world of food, making his mark in being organic and plant based. He has three other restaurants between Los Angeles and Miami that are paving the way to vegan eateries.
It’s a very reassuring and liberating feeling when you have food sensitivities; to be able to walk into a restaurant and order anything on the menu knowing it came from a plant and is pure.
One of my favorite dishes I had while eating there for the first time recently, was an artichoke “crab cake”. Although I eat fish, crab cakes are not something I would normally consider eating because of the large amount of gluten used in the ingredients.
Not only that, but Oliver’s has teamed up with the local Juice Ranch, making some top-notch healthy cocktails! Every now and again you need to relax and live a little, so what’s a better way than an organic watermelon juice cocktail? Try the Endless Farmer.
Even if you are not vegan, don’t let a trip to Oliver’s intimidate you! It’s all about the experience.
For those of you who don’t live in Santa Barbara, I’ve included a recipe that’s similar to the “crab” cakes at Oliver’s that’s worth trying at home! Artichokes are currently in season and have many incredible benefits for your body; including cancer preventing antioxidants, and detoxes the liver with their high amount of fiber.