Vegan Crab Cakes
User Reviews
4
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Prep Time
15 mins
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Cook Time
10 mins
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Chill time:
52 mins
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Total Time
25 mins
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Servings
6 Crab Cakes
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Calories
166 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Vegan Crab Cakes
Description
These vegan crab cakes use drained, rinsed, and chopped jackfruit to resemble lump crab meat’s texture. The recipe begins by preparing a flax egg binder from ground flaxseed and water, which thickens after sitting, helping the cakes hold shape when cooked. The jackfruit is combined with spices including Old Bay seasoning, yellow mustard, Worcestershire sauce, garlic, lemon juice, chives, cilantro, and a combination of classic and panko breadcrumbs for structure.
The mixture is formed into patties and chilled for at least an hour to help them set. Cooking options include baking at 375°F until golden on both sides or pan-frying with a small layer of oil, covering the pan to heat through without drying.
The cakes provide a vegan seafood alternative with a crisp exterior and a bound but tender interior, ideal as an appetizer or main course. They incorporate seasoning choices adaptable to taste and can be garnished with lemon juice to brighten flavor.
Jackfruit in water, not brine, prevents excess saltiness. Refrigerated patties last up to three days; freezing preserves them up to three months. Reheat in a 350°F oven, flipping halfway for even heating. Proper preparation with flax egg and breadcrumbs is essential for binding.
Ingredients
- 24 ounce jackfruit in water, drain, rinse well, squeeze and pat dry, chopped to resemble lump crab meat
- 2 tablespoon ground flax seed flax egg, plus water, mix well and let sit for ten minutes
- 1 teaspoon yellow mustard
- 2 tablespoon Old Bay seasoning SEE NOTE
- 1 teaspoon Worcestershire sauce we use Annie’s brand, vegan
- 2 cloves garlic minced, or ½ teaspoon of garlic powder
- 1 tablespoon lemon juice
- 3 tablespoon chives minced
- ¼ cup cilantro minced
- ½ cup breadcrumbs classic
- ½ cup panko bread crumbs
- salt to taste
- black pepper to taste
Instructions
- Make the flax eggs and set aside for 10 minutes so it thickens.
- 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 egg, herbs, and bread crumbs and combine with your hands until the mixture begins to stick together. Form into patties (you decide how big they should be). The amount that this recipe makes depends on how large you make the patties.
- Place the patties on a plate and refrigerate for at least an hour.
- To Bake:
- Preheat the oven to 375°F (176˚C) 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 another 10 minutes, or until golden brown and firm to the touch.
- To Fry:
- 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 to 7 minutes). Flip and cook another 5 to 7 minutes, or until golden brown and firm to the touch. Place a cover on the pan to ensure that the center gets hot.
- Serve with vegan tartar sauce or sriracha and a lemon wedge.
- Enjoy!
Notes
- Use jackfruit packed in water to avoid excess saltiness.
- The flax egg binder is critical; mix flaxseed and water and let thicken before combining.
- Adjust Old Bay seasoning and salt to taste to suit your preference.
- Refrigerate patties for at least an hour before cooking to help them hold shape.
- Store leftover patties covered in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat frozen patties in a 350°F oven for about 15 minutes, flipping once for even heating.
- Cover the pan when pan-frying to ensure the cakes cook through evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Crab Cakes
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Serving | 3oz | |
| Calories | 166kcal | 8% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 494mg | 21% |
| Potassium | 182mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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