Easy Vegan "Crab" Cakes (GF)
User Reviews
4.6
32 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
6 (Crab cakes)
-
Calories
171 kcal
-
Course
Main Course
-
Cuisine
Vegan
Easy Vegan "Crab" Cakes (GF)
Report
Easy vegan crab cakes that are crispy, flaky, and SO flavorful! Made with chickpeas and jackfruit for a satisfying entrée. Gluten-free optional and just 1 bowl required!
Share:
Ingredients
CRAB CAKES
- 1 Tbsp flaxseed meal
- 2 ½ Tbsp water
- 1 (14.5-ounce) chickpeas canned, drained and rinsed
- 1 (14-ounce) young green jackfruit NOT ripe/yellow jackfruit, canned in brine, drained
- 1-2 Tbsp Old Bay seasoning
- 2 tsp Worcestershire sauce gluten-free friendly as needed, vegan
- 1 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1 Tbsp capers minced
- 2 tsp caper brine
- 1/4 cup celery finely chopped
- 3 Tbsp parsley minced
- 1/4 cup panko bread crumbs (gluten-free friendly as needed)
- 4 Tbsp avocado oil for cooking
FOR SERVING optional
- tartar sauce vegan
Instructions
- In a large bowl, make the flax egg by mixing flaxseed meal and water. Set aside to gel for 5 minutes.
- To the bowl with the flax egg, add drained chickpeas and begin mashing with a fork or potato masher. You want some bigger pieces of chickpeas (~1/4 inch) and some chickpea paste.
- Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit. Then chop the core into smaller pieces. Use your hands or two forks to pull the remaining portion of the jackfruit that appears more stringy into small shredded pieces. You’re aiming to get the jackfruit into small, shredded/chopped pieces. Once shredded, rinse once more in a colander, drain, and thoroughly dry.
- Add the jackfruit to the chickpea and flax mixture and mix until well combined.
- Add the Old Bay seasoning (starting with lesser amount), Worcestershire, lemon juice, mustard, capers, and caper brine and mix well. Add the celery, parsley, and panko and mix until just combined. Place in the refrigerator to chill for 10 minutes.
- Heat a large cast iron skillet over medium-high heat. Add half of the oil (2 Tbsp (30 ml) // adjust if altering batch size). Using a 1/2-cup measuring cup, scoop the crab cake mixture and pack firmly into the measuring cup. Place the measured mixture into your hand and flatten slightly, making a disc about 3 inches wide by 1 inch thick. Add the crab cakes to the pan, working in batches to avoid crowding, and cook for 3-4 minutes per side, until deeply golden and heated through. Repeat with remaining oil and crab cake mixture.
- Best when fresh. Optionally, serve with vegan tartar sauce. Leftovers will keep in a sealed container in the refrigerator up to 3-4 days or in the freezer up to 1 month.
Notes
- *Nutrition information is a rough estimate calculated with the lesser amount of Old Bay seasoning and without optional ingredients. This is a higher sodium dish that doesn’t skimp on flavor. For a lower sodium option, you can use less Old Bay Seasoning and thoroughly rinse both the chickpeas and the jackfruit.
Nutrition Information
Show Details
Serving
1crab cake
Calories
171
(9%)
Carbohydrates
16.4g
(5%)
Protein
4.1g
(8%)
Fat
10.6g
(16%)
Saturated Fat
1.1g
(6%)
Polyunsaturated Fat
1.8g
(11%)
Monounsaturated Fat
6.7g
(34%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
724mg
(30%)
Potassium
182mg
(4%)
Fiber
4.1g
(16%)
Sugar
4.1g
(8%)
Vitamin A
196IU
(4%)
Vitamin C
3.8mg
(4%)
Calcium
37.6mg
(4%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 6(Crab cakes)
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1crab cake | |
| Calories | 171 | 9% |
| Carbohydrates | 16.4g | 5% |
| Protein | 4.1g | 8% |
| Fat | 10.6g | 16% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 6.7g | 34% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 724mg | 30% |
| Potassium | 182mg | 4% |
| Fiber | 4.1g | 16% |
| Sugar | 4.1g | 8% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 3.8mg | 4% |
| Calcium | 37.6mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
32 reviews
Excellent
Other Recipes
You'll Also Love
