These are the best vegan crab cakes and they taste like the real deal! The jackfruit has a texture that is so similar to crab.
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Vegan Crab Cakes With Jackfruit
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Appetizer
- Method: Easy
- Cuisine: American
- Diet: Vegan
Scale
Ingredients
- 1 flax “egg” 1 Tablespoon ground flax seed + 3 Tablespoons water
- 1 20-ounce can jackfruit in brine or water
- 2 Tablespoons green onions chopped
- 1/3 cup frozen corn thawed
- juice from 1/2 lemon about a Tablespoon
- 1/4 cup vegan mayonnaise I like JUST mayo brand
- 1/2 teaspoon dijon mustard
- 1/4 cup breadcrumbs plus more for rolling (I used whole wheat)
- 1 teaspoon Old Bay spice plus more for rolling
- 1/2 teaspoon salt
- 1–2 Tablespoons canola oil or other neutral tasting oil like grapeseed
Tartar Sauce:
- 1/4 cup vegan mayonnaise
- 1+1/2 Tablespoon sweet relish can used chopped dill pickle instead. See notes
- 1/2 teaspoon lemon juice
- salt and pepper to taste
Instructions
Flax Egg
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Mix ground flaxseed and water and let sit for 5-10 minutes.
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Drain jackfruit and put in a large mixing bowl. Using hands, break apart jackfruit chunks, discarding any seeds or seed casings.
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Add remaining ingredients minus canola oil for crab cakes into mixing bowl and mix well with a rubber spatula.
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Pour some breadcrumbs (about 1/4 cup) and Old Bay spice (about 1 teaspoon) onto a plate. Mix well.
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Using a 1/4 cup, scoop out crab cake mixture and form patties with hands. Roll in breadcrumbs, ensuring both sides are coated evenly.
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Place a nonstick pan on medium heat. Once hot, add 1/2 teaspoon canola oil and place patties onto the pan. Let cook 3-4 minutes on each side. I like to cook no more than 2 at a time. Add 1/2 teaspoon more oil between each round of cooking.
Make Tartar Sauce
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Mix together all ingredients for the sauce. Adjust seasonings as needed.
Notes
For tartar sauceIf you’d like, you can use chopped dill pickle instead of relish. I’d recommend adding a tiny bit of sugar to balance it out!
