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Crab cakes on a bed of lettuce with lemon on a white plate, and a beer next to the plate.

VEGAN JACKFRUIT "CRAB" CAKES

Mild jackfruit is transformed into a delicious "crab" cake. Perfect for an entree or an appetizer.
Course Entree, Main Course, Side Dish, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 52 minutes
Total Time 25 minutes
Servings 6 Crab Cakes
Calories 165 kcal
Author Linda Meyer

Ingredients

  • 24 oz young jackfruit in water (SEE NOTE), drain, rinse well, squeeze and pat dry, chop until it resembles lump crab meat
  • 2 tbsp ground flax seed plus 6 tbsp (90 ml) water, mix well and let sit for ten minutes (flax egg)
  • 1 tsp Colman’s Mustard powder plus 1 tsp water mix well
  • 2 tbsp Old Bay Spice see note
  • 1 tsp vegan Worcestershire sauce we use Annie’s brand
  • 2 cloves of garlic minced, or 1/2 tsp of garlic powder
  • 1 tbsp lemon juice
  • 1 tsp ground sea salt see note
  • 1/2 tsp of ground black pepper
  • 3 tbsp chives – minced
  • 1/4 cup cilantro – minced
  • 1/2 cup classic bread crumbs
  • 1/2 cup Panko bread crumbs
US Customary - Metric

Instructions

  1. Make the flax eggs and set aside
  2. Put all of the seasonings, mustard, lemon juice, and Worcestershire sauce in a large bowl and whisk together until completely combined.
  3. Add the jackfruit, flax eggs, herbs, and bread crumbs and combine with your hands until the mixture begins to stick together. Form into cakes. The amount that this recipe makes depends on how large you make the cakes.
  4. Place the cakes on a plate and refrigerate for at least an hour.
  5. To Bake:
  6. Preheat the oven to 375° and put the cakes on a cookie sheet. Squeeze lemon juice over the top of the cakes and bake for approximately ten minutes or until golden brown. Flip and squeeze lemon juice on the top of the cakes and bake until golden brown and firm to the touch.
  7. To Fry:
  8. Cover the bottom of a large skillet with a thin layer of oil (1 to 2 tablespoons) and heat on medium-high heat. When the oil is hot add the cakes and cook until golden brown (approximately 5 minutes). Flip and cook until golden brown and firm to the touch.
  9. Serve with aioli or sriracha and a lemon wedge.
  10. Enjoy!

Recipe Notes

The Nutrition Facts are an Estimate Only.

Purchase jackfruit in water, NOT brine, or they'll turn out too salty.

We all have different taste buds, if you don't like salty food, add 1 tbsp of Old Bay, taste the mixture, and then add accordingly. the same goes for adding the salt.  

Nutrition Facts
VEGAN JACKFRUIT "CRAB" CAKES
Amount Per Serving
Calories 165 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 484mg21%
Potassium 163mg5%
Carbohydrates 36g12%
Fiber 2g8%
Protein 2g4%
Vitamin A 110IU2%
Vitamin C 2.9mg4%
Calcium 79mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.