In a small bowl, mix together ½ cup of vegan mayonnaise, 2 tablespoons of horseradish, the juice of 1 lemon, 1 tablespoon of freshly chopped dill, and a pinch of black pepper. Stir until smooth and well combined. Once mixed, cover the bowl and refrigerate the horseradish dill tartar sauce while you prepare the vegan crab cakes to allow the flavors to meld.

Begin by draining and finely chopping 1 cup of marinated artichoke hearts. In a large mixing bowl, combine the chopped artichokes with 2 tablespoons of the reserved liquid, 1 finely chopped shallot, and 1 small diced celery stalk. Add the juice of another lemon, ½ cup of chickpea flour, 1 tablespoon of coconut sugar, 1 tablespoon of Old Bay seasoning, salt, and black pepper to taste. Mix until everything is evenly incorporated.

In a cast-iron skillet, pour enough vegetable oil to reach a depth of about ½ inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature by carefully dropping a small piece of the mixture into the oil; it should sizzle upon contact.

Using your hands, shape the crab cake mixture into patties, about 2 to 3 inches in diameter. First, dredge each patty lightly in chickpea flour, then dip it in ¼ cup of nondairy milk, allowing any excess to drip off. Finally, coat the patties in multigrain breadcrumbs, ensuring they’re evenly covered.

Carefully place 2 to 3 patties in the hot oil, being cautious not to overcrowd the pan. Fry them for about 4 minutes on each side, or until they turn golden brown and crispy.

Once fried, transfer the vegan crab cakes to a paper towel-lined plate to drain any excess oil. Let them rest for a minute or two to firm up slightly before serving.

Serve the vegan crab cakes immediately while they are hot, accompanied by the prepared horseradish dill tartar sauce.