Baked Vegan Crab Cakes (Gluten Free!)

For the Tartar Sauce

1. 1/3 cup vegan mayonnaise
2. 2 tsp lemon juice
3. 2 tsp coarse ground, prepared mustard

For the Crab Cakes

1. 2 15oz cans of artichoke hearts, drained and rinsed
2. 1 cup gf breadcrumbs, crushed gf crackers or even crushed rice or corn cakes!
3. 2 green onions, chopped
4. 1/4 cup corn kernels, fresh or frozen
5. 1/4 cup chopped veggie mixture (I used red cabbage, red onion and bell pepper)
6. Handful chopped parsley
7. 2 tsp Old Bay seasoning
8. 1/2 tsp garlic powder
9. Salt & Pepper, to taste
10. Coconut oil for greasing baking sheet

Instructions

1. Preheat oven to 375 F.
2. Mix tartar sauce ingredients and set aside; pulse the artichoke hearts a few times in a food processor to a crab-like texture, but not pureed.
3. Into a large bowl, stir in artichoke hearts, breadcrumbs, green onions, corn kernels, veggies, parsley, Old Bay, garlic powder and salt & pepper; stir until just combined; form into cakes; place onto coconut oil greased baking sheet. Bake for 25 minutes; flipping halfway through. Serve topped with tartar sauce.