If you’re looking for the a unique and cruelty-free Vegan option for a crab cake, this is the recipe you need to try. Some people get intimidated by jackfruit. They hear “fruit” at the end and expect it to be something sweet and juicy but it’s actu not. It’s quite neutral in flavor and had such a different texture that it can be chopped or shredded. Jackfruit also absorbs whatever liquid or sauce you will be coating it in.
It works perfectly in this crab cake recipe. The shredded and chopped textures work well together to give you that meaty “crab” texture.
Preparing the Jackfruit “Crab” Cakes:
In a medium mixing bowl, add in the yellow mustard, lemon juice, liquid aminos, old bay seasoning, minced garlic, minced fresh chives and fresh cilantro, sea salt and ground black pepper.
Combine the herbs and spice mixture. Then, chop the jackfruit into “lumpy” meat pieces. You want it to resemble chunky “crab meat.” Discard the hard tips from the jackfruit.
Next, to the mixing bowl add in your roughly chopped jackfruit, the flax “egg” and both the Panko and original breadcrumbs.
Fold the ingredients together. You want everything to be fully combined. Parchment line a baking sheet and set it aside.
Start to form your cakes. Using the palm of your hand form mini “crab” cake patties. Arrange your cakes on your parchment lined baking sheet and freeze them for 30 minutes. They need to be solid before you fry or bake them.
Remove the “crab” cakes from the freezer. Add some oil to a pot and once the oil is sizzling, drop in a couple cakes. Cook them about 5 minutes per side. Remove the cakes from the hot oil and let them sit on a paper towel to absorb any excess oil. Repeat until all the cakes have been fried.
I served the “Crab” Cakes with my Vegan Bang Bang Sauce and an extra Lemon wedge to garnish.