Artichoke "Crab" Cakes

I've been making these crab cakes for awhile now and decided to try the crispy onions this time. They added good flavor and a bit more texture. They turned out really well. With the added breading from the onions, I didn't need as much panko. If you decide to go without the onions (delicious as well), just add 1/2 cup panko bread crumbs instead of just 1/4 cup.

I have been serving these with rice pilaf and whatever vegetable is on hand. They have a great flavor and satisfying texture. They are a frequently requested dinner in my house. The leftovers are put in wraps for lunches with lettuce, tomato, and red onion. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Makes: about 12 patties.

Ingredients:

2 (14 oz) cans artichoke hearts

5 oz extra firm tofu - crumbled

1/2 cup crispy fried onions

1/4 cup panko bread crumps (regular breadcrumbs make them a bit mushy)

1/4 yellow or green onion - diced

2 stalks celery - diced

1 tsp Old Bay seasoning

1/2 tsp salt

1/4 tsp black pepper

Cooking oil spray

Instructions:

Preheat oven to 375°

Line cookie sheet with parchment paper and lightly spray with cooking oil

Saute onion & celery until onion translucent About 10 minutes.

Meanwhile, drain and rinse artichoke hearts well, then roughly chop.

Place all ingredient in medium mixing bowl and mix well. I like to use my hands as I feel this really combines all of the ingredients and creates a more stable patty.

Form into patties about 3" around and about inch thick, and place on sprayed parchment paper. Once all patties are formed, spray lightly with cooking oil.

Bake at 375° for 30 minutes, flipping half way through. Remove from oven and serve with favorite seafood sauce.