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Crab cakes piled on a wooden board with a bowl of tartar sauce and dill.

Vegan Crab Cakes

Jackfruit vegan crab cakes are easy to make and are perfect for an entree or an appetizer.
3.75 from 32 votes
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Course: Appetizer, Entree, Main Course
Cuisine: American
Diet: Vegan
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill time: 52 minutes
Total Time: 25 minutes
Servings: 6 Crab Cakes
Calories: 166kcal
Author: Linda & Alex
Cost: $10

Equipment

  • 1 stove

Ingredients

  • 24 ounce young jackfruit in water (SEE NOTE), drain, rinse well, squeeze and pat dry, chop until it resembles lump crab meat
  • 2 tablespoon ground flax seed plus 6 tablespoon (90 ml) water, mix well and let sit for ten minutes (flax egg)
  • 1 teaspoon yellow mustard
  • 2 tablespoon Old Bay Spice SEE NOTE
  • 1 teaspoon vegan Worcestershire sauce we use Annie’s brand
  • 2 cloves garlic minced, or ½ teaspoon of garlic powder
  • 1 tablespoon lemon juice
  • 3 tablespoon chives minced
  • ¼ cup cilantro minced
  • ½ cup classic bread crumbs
  • ½ cup Panko bread crumbs
  • salt and pepper to taste

Instructions

  • Make the flax eggs and set aside for 10 minutes so it thickens.
  • Put all of the seasonings, mustard, lemon juice, and Worcestershire sauce in a large bowl and whisk together until completely combined.
  • Add the jackfruit, flax egg, herbs, and bread crumbs and combine with your hands until the mixture begins to stick together. Form into patties (you decide how big they should be). The amount that this recipe makes depends on how large you make the patties.
  • Place the patties on a plate and refrigerate for at least an hour.
  • To Bake:
  • Preheat the oven to 375°F (176˚C) 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 another 10 minutes, or until golden brown and firm to the touch.
  • To Fry:
  • 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 to 7 minutes). Flip and cook another 5 to 7 minutes, or until golden brown and firm to the touch. Place a cover on the pan to ensure that the center gets hot.
  • Serve with vegan tartar sauce or sriracha and a lemon wedge.
  • Enjoy!

Notes

NUTRITION DISCLAIMER
JACKFRUIT - Purchase jackfruit in water, NOT brine, or they'll turn out too salty.
SALT AND OLD BAY - We all have different taste buds, if you don't like salty food, add 1 tablespoon of Old Bay, taste the mixture, and then add accordingly. the same goes for adding the salt.  
How Do You Keep Crab Cakes From Falling Apart?
The flax egg mixture is so important for binding this recipe. Please do not skip it.
When ground flax seed is mixed with water and it sits for about 10 minutes, it becomes thick and sticky, and it is a wonderful binder. Additionally, the breadcrumbs are an important part of binding the cakes together. Don't leave it out.
How Do You Store Them?
Wrap them in plastic or put them in a dish and cover. Refrigerate for up to 3 days.
Can You Freeze Them?
Yes. Store them in a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator.
How Do You Reheat Them?
Heat them in a 350˚F (176˚C) oven until they’re heated through the center, approximately 15 minutes. Make sure to turn after about 7 minutes.
PRO TIPS
For best results, refrigerate the patties before cooking them. This will help them hold together.
 
If you’re frying them, place a cover over the pan. This will ensure that the center of the crabless cakes get nice and hot.
 
Is it better to bake or pan fry vegan crab cakes?
We prefer the texture of pan fried crab cakes, although you can bake them if you don't like to cook with oil. Bake at 400 F (204 C) for approximately 10 minutes per side.

Nutrition

Serving: 3oz | Calories: 166kcal | Carbohydrates: 36g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 494mg | Potassium: 182mg | Fiber: 3g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 1mg
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