• Kim Campbell

Jackfruit Crabless Cakes

Updated: Jan 11, 2019

In my youth, I was a huge fan of shellfish and loved all things seafood. This medley of green jackfruit, Old Bay Seasoning, Nori seaweed sheets, and mayo come together to recreate traditional crab cakes. The texture is amazing and the flavor profile is spot on!



Yields: 10-12 crab cakes

Prep Time: 25 minutes

Cook Time: 15-18 minutes




Ingredients:

Horseradish Dill Aioli Sauce:

1 cup tofu cashew mayonnaise

3 tablespoons prepared horseradish

1 tablespoons dried dill weed

2 teaspoons lemon juice

Salt/pepper to taste


Crab Less Cakes:

One 24-ounce can young green jackfruit in water, drained

¼ cup aquafaba (liquid from the canned chickpeas)

One 15-ounce can chickpeas, drained and rinsed

3-4 green onions, thinly sliced

½ cup finely chopped celery

¼ cup chopped cilantro (or parsley)

½ cup oat flour

¼ cup vegan mayonnaise (or tofu cashew mayonnaise)

1 teaspoon ground mustard

1 tablespoon Old Bay Seasoning (add 1 more teaspoon for extra spice!)

1 Nori sheet toasted

1 teaspoon vegan Worcestershire sauce

1 tablespoon lemon juice

½ teaspoon black pepper

1 cup panko bread crumbs (for coating the crab cakes)


Directions:

  1. In a small mixing bowl, combine the aioli ingredients and refrigerate until ready to serve.

  2. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.

  3. Place the jackfruit into a food processor and pulse 6-8 times, just until the pieces are broken, resembling crab meat. Place the jackfruit into a large mixing bowl.

  4. Add the chickpeas and aquafaba to the food processor and pulse until finely chopped and lumpy (do not process into a paste).

  5. Add the chickpea mixture and the remaining ingredients, except the panko bread crumbs, to the mixing bowl with the jackfruit.

  6. Form patties and lightly press the patties into the bowl of panko bread crumbs until thoroughly coated. You should have 10-12 patties. Place the patties onto the prepared baking sheet and bake for 15-18 minutes or until patties are golden brown. Serve cakes immediately with the Horseradish Dill Aioli sauce.


Hints: If you do not enjoy horseradish, feel free to omit or add your own herbs.

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© 2018 by Kim Campbell