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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.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Calories: 210
Ingredients Method Notes

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

Method
 

  1. Drain and shred jackfruit thoroughly using forks or hands.
  2. In a bowl, mix jackfruit, vegan mayo, Dijon mustard, Old Bay, garlic, onion powder, lemon juice, parsley, salt, and pepper.
  3. Stir in ¾ cup panko until the mixture holds together.
  4. Form mixture into 6 equal patties.
  5. Coat each patty with extra panko breadcrumbs for that perfect crunch.
  6. Heat olive oil in a skillet over medium heat.
  7. Fry patties 3-4 minutes per side, until golden brown and crispy.
  8. 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.