YOU GUYSSSSS! Today I am sharing with you my VEGAN JACKFRUIT CRAB CAKE RECIPE! I recently just created this, but it is already in my top favorite recipes. I am still blown away at how similar I got this to taste to the real thing. I even had some of my non-vegan friends taste it and they said it is better than the real thing! PLEASE give this one a try and of course let me know how you like it in the comments!
JACKFRUIT CRAB CAKE RECIPE
-1 14oz can of young jackfruit in the brine and NOT in the syrup (I used the brand Native Forest)
-6 sheets of plain, dried seaweed, chopped into small pieces (About 1/4 c)
-1 tsp old bay seasoning
-1/2 tsp ground coriander
-1/2 tsp lemon juice
-1/4 c yellow onion, small diced
-1/4 c red bell pepper, small diced
-1 tbsp fresh parsley, small chopped
-1 tbsp fresh cilantro, small chopped
-1/4 c scallions/green onions, cut on a thin bias
-3 tbsp vegan mayonnaise (I used the brand Follow Your Heart)
-2 tsp dijon mustard
-1/4 c panko bread crumbs, plus more for crusting the crab cakes
-1/2 tsp kosher salt (Do NOT use table salt, if you do you will have to use less of it)
-1/4 tsp ground black pepper
-1/4 c coconut oil (Or any bland oil of your choice)
-Drain, rinse, and squeeze out most of the liquid from the jackfruit. Break the jackfruit up into fine shreds. You do not want any big or hard chunks.
-Add the jackfruit to a bowl along with the crushed and dried seaweed, old bay seasoning, coriander, and lemon juice. Allow it to “marinate” while you prepare the rest of the ingredients.
-In a saute pan, on medium heat, add 1 tsp of coconut oil and saute your diced onion and pepper until it is soft and translucent, about 3 minutes. Set in the refrigerator to cool.
-Combine all of the ingredients EXCEPT for the coconut oil into the bowl of the jackfruit, don’t forget to add the sauteed onion and bell pepper from the refrigerator! Mix until well combined.
-Split the crab cake mixture into 4 even balls, squeeze each one tightly to ensure it will not fall apart, and form into crab cakes shapes. Coat each crab cake in panko bread crumbs, gently pressing it onto the crab cakes to make it stick.
-In a large saute pan, add half of the coconut oil and sear each crab cake on a medium/medium-low heat until they are nice and golden brown on each side and warm on the inside, about 4 minutes on each side. You can add the other half of the coconut oil when you flip the crab cakes over to ensure that both sides get nice and crispy.
SRIRACHA AIOLI RECIPE
-1/4 c vegan mayo (I used the brand Follow Your Heart)
-2 tbsp sriracha (You can use more or less depending on how spicy you want it)
-1/2 tsp lime juice
-Pinch of kosher or sea salt
-Combine all ingredients in a bowl and mix well.
Music provided by:
Vidya Vidya – Safari Fruits [NCS Release]
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