If you’re craving the taste of classic crab cakes but want to keep things plant-based, these Vegan Jackfruit ‘Crab’ Cakes are sure to satisfy your cravings. Made with shredded jackfruit, a tropical fruit with a unique, stringy texture that mimics crab meat, these patties are bursting with flavor and texture.
Paired with a tangy and creamy remoulade sauce, these vegan ‘crab’ cakes are the perfect appetizer or main dish for any occasion. Whether you’re hosting a dinner party or simply looking for a delicious and healthy meal, these cakes are sure to impress even the most ardent seafood lovers.
Ingredients:
- 1 (20 oz) can green jackfruit, drained and shredded
- 1/2 cup breadcrumbs
- 1/4 cup vegan mayonnaise
- 2 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
For the Remoulade Sauce:
- 1/2 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon capers, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- In a large bowl, combine the shredded jackfruit, breadcrumbs, vegan mayonnaise, green onions, parsley, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix well until fully combined.
- Form the mixture into patties, about 1/2 cup each, and place them on a parchment-lined baking sheet.
- In a large skillet, heat a thin layer of vegetable oil over medium heat.
- Working in batches, fry the jackfruit cakes until golden brown, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- To make the remoulade sauce, whisk together all the sauce ingredients in a small bowl until well combined.
- Serve the warm jackfruit ‘crab’ cakes with the remoulade sauce on the side for dipping or drizzling over the top.