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Close up of a jackfruit crab cake that is cut in half on top of salad greens with other crab cakes on the wood board.
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Jackfruit Crab Cakes

This recipe for jackfruit crab cakes is easy to make and creates a flavorful vegan crabless cake! With a breadcrumb coating, it’s a delicious vegan appetizer to serve with spiced sour cream.
Course Appetizer
Cuisine Vegan
Keyword jackfruit crab cakes, Jackfruit crabless cakes recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 Medium crab cakes
Calories 115kcal

Ingredients

Instructions

Prepare Jackfruit and other Vegetables

  • Open your can of jackfruit and measure some liquid into a large mixing bowl.
    2 tablespoons jackfruit brine liquid
  • Discard the rest of the liquid then dump the jackfruit onto a cutting board. Cut the stringy part of the jackfruit away from the core pieces.
    2 ¼ cups jackfruit
  • Break up the stringy part of the jackfruit with your hands and add to your mixing bowl.
  • Finely chop the jackfruit’s core pieces and add to the large bowl.
  • Finely chop celery, onion and parsley. Add to the large mixing bowl.
    ⅓ cup celery, ⅓ cup onion, ¼ cup parsley

Mix Crab Cakes

  • To the large bowl, add chickpea flour, vegan mayonnaise, Dijon mustard, apple cider vinegar, Old bay seasoning, garlic powder, salt and black pepper.
    ½ cup chickpea flour, 2 tablespoons vegan mayonnaise, 1 tablespoon Dijon mustard, ½ tablespoon apple cider vinegar, 1 teaspoon Old bay seasoning, ½ teaspoon garlic powder, ¼ teaspoon salt, ⅛ teaspoon black pepper
  • Mix until well combined.
  • Allow this mixture to sit for 10 minutes.

Shape Crab Cakes and Coat with Breadcrumbs

  • Prepare a baking tray by covering it with a silicone baking mat or parchment paper.
  • Measure some panko breadcrumbs into a large, flat bottom bowl.
    ½ cup panko breadcrumbs
  • Once the jackfruit crab cake mixture has rested, use a ¼ cup measuring cup to scoop the crab cake mixture. Take this mixture out of the measuring cup and shape into a flat disk, about ¾ inch (2 centimeters) thick.
  • Set the crab cake into the breadcrumbs and lightly press down. Flip the crab cake over to lightly coat the other side with breadcrumbs.
  • Place onto the baking tray then repeat to form all crab cakes and coat them with breadcrumbs.
  • Spray the crab cakes with oil (if you don’t have oil spray, lightly brush oil onto each crab cake).
    Oil spray
  • Flip your crab cakes over and spray (or brush) oil onto the other side.

Bake and Serve

  • Put the crab cakes into your oven preheated to 375 °F. Bake for 20-22 minutes, until both sides are golden brown.
  • You can serve the crabless cakes hot from the oven if you use a fork and knife. If you want to pick them up with your hands, allow to cool for at least 15 minutes so they have time to firm.
  • Serve with a creamy dairy-free dip, like this vegan crab cake sauce!
    crab cake sauce

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Crabless cake (⅙ of recipe) | Calories: 115kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 507mg | Potassium: 118mg | Fiber: 5g | Sugar: 2g | Vitamin A: 261IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg