Jackfruit Vegan “Crab” Cakes Recipe
Craving crab cakes but allergic to guilt and actual crabs? Jackfruit’s here to save your taste buds and the ocean’s feelings. This recipe tricks your brain with that flaky, tangy, seafood vibe—no shellfish needed. Crispy outside, tender inside, and vegan-approved, these cakes scream fancy without the fuss. You’ll impress friends who think vegan food means rabbit food. Bonus: they’re simple to whip up and pack a punch with herbs and spices. So, ditch the shell, grab some jackfruit, and let’s craft a crab-less masterpiece that’s 100% plant-powered and 200% delicious.
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Jackfruit Vegan “Crab” Cakes Recipe
Jackfruit replaces crab in these vegan cakes, blending herbs, spices, and crispy breading for a plant-based seafood delight.
Ingredients
- Canned young green jackfruit drained and shredded — 2 cups
- Vegan mayo — ¼ cup
- Dijon mustard — 1 tablespoon
- Old Bay seasoning — 1 teaspoon
- Garlic powder — ½ teaspoon
- Onion powder — ½ teaspoon
- Lemon juice — 1 tablespoon
- Fresh parsley chopped — 2 tablespoons
- Panko breadcrumbs — ¾ cup plus extra for coating
- Salt — ½ teaspoon
- Black pepper — ¼ teaspoon
- Olive oil — 3 tablespoons for frying
Instructions
- Drain and shred jackfruit thoroughly using forks or hands.
- In a bowl, mix jackfruit, vegan mayo, Dijon mustard, Old Bay, garlic, onion powder, lemon juice, parsley, salt, and pepper.
- Stir in ¾ cup panko until the mixture holds together.
- Form mixture into 6 equal patties.
- Coat each patty with extra panko breadcrumbs for that perfect crunch.
- Heat olive oil in a skillet over medium heat.
- Fry patties 3-4 minutes per side, until golden brown and crispy.
- Drain on paper towels, serve with vegan tartar sauce or lemon wedges.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin C: 10%
- Iron: 8%
- Calcium: 6%
- Vitamin A: 5%
- Folate: 7%
Additional Tips
- Use fresh lemon juice for the best zing.
- Add a pinch of smoked paprika for smoky flair.
- Serve with vegan aioli or hot sauce for extra kick.
- Don’t overcrowd the pan; crispy is the goal, not soggy.
- If you want a gluten-free version, swap panko for gluten-free breadcrumbs.
