My last dish using jackfruit was not loved by my family. This, however, was! These faux-crab cakes were awesome! The only thing I would change about this recipe, though, is to cut WAY back on the Old Bay! It was way too much! I always follow a recipe the first time, and then I make adjustments each time I make it. Next time I will add maybe 1/2 tbsp of Old Bay, maybe 3/4 tbsp. The texture of the jackfruit works perfectly in this recipe, and even kind of looks like real crab! I chose the frying method for cooking. Cakes were delicate, but pretty easy to flip.
Vegan Jackfruit “Crab” Cakes
time needed: 1 hour, 10 min.
2 17-ounce cans of jackfruit in water – drain, rinse well, pat dry, chop until it resembles lump crab meat
2 tablespoons of ground flax seed plus 6 tablespoons of water – mix well and let sit for ten minutes
1 teaspoon of Colman’s Mustard powder plus 1 teaspoon of water – mix well
2 tablespoons plus 1 teaspoon of Old Bay spice
1 teaspoon of vegan Worcestershire sauce (I use Annie’s brand)
2 cloves of garlic – minced, or 1/2 teaspoon of garlic powder
1 tablespoon of lemon juice
1 teaspoon of ground sea salt
1/2 teaspoon of ground black pepper
3 tablespoons of chives – minced
1/4 cup of cilantro – minced
1/2 cup of classic bread crumbs
1/2 cup of panko bread crumbs
Make the flax eggs and set aside
Put all of the seasonings, mustard, lemon juice, and Worcestershire sauce in a large bowl and whisk together until completely combined.
Add the jackfruit, flax eggs, herbs, and bread crumbs and combine with your hands until the mixture begins to stick together. Form into cakes. The amount that this recipe makes depends on how large you make the cakes.
Place the cakes on a plate and refrigerate for at least an hour.
Preheat the oven to 375° and put the cakes on a cookie sheet. Squeeze lemon juice over the top of the cakes and bake for approximately ten minutes or until golden brown. Flip and squeeze lemon juice on the top of the cakes and bake until golden brown and firm to the touch.
Cover the bottom of a large skillet with a thin layer of oil (1 to 2 tablespoons) and heat on medium-high heat. When the oil is hot add the cakes and cook until golden brown (approximately 5 minutes). Flip and cook until golden brown and firm to the touch.
Serve with aioli or sriracha and a lemon wedge.