Vegan Crab Cakes Recipe

Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients:

For the Vegan “Crab” Cakes:

1 can (14 oz) jackfruit, drained and shredded
1/2 cup cooked chickpeas (or 1/2 cup chickpea flour for a gluten-free option)
1/4 cup breadcrumbs (use gluten-free breadcrumbs if necessary)
2 tablespoons vegan mayo
1 tablespoon Dijon mustard
1 tablespoon vegan Worcestershire sauce
1 tablespoon Old Bay seasoning (or a combination of paprika, garlic powder, and cayenne pepper)
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon nori (seaweed) flakes (optional, for a more “seafood” flavor)
2 cloves garlic, minced
Salt and pepper, to taste
2 tablespoons olive oil (for frying)

For the Remoulade Sauce (Optional):

1/4 cup vegan mayo
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped pickles or relish
1 teaspoon hot sauce (optional)
1 teaspoon paprika

Instructions:

1. Prepare the “Crab” Cakes Mixture:

Start by draining and shredding the jackfruit. Use your hands or a fork to break it apart into smaller, crab-like pieces.
If using chickpeas, mash them with a fork or potato masher until mostly broken up (but still a little chunky). If using chickpea flour, just add it directly to the mixture.
In a large bowl, combine the shredded jackfruit, chickpeas, breadcrumbs, vegan mayo, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, nori flakes, and minced garlic. Season with salt and pepper to taste.
Mix everything together until well combined. The mixture should be firm enough to hold together. If it’s too wet, add more breadcrumbs. If it’s too dry, add a little more vegan mayo or a splash of water.

2. Form the Vegan Crab Cakes:

Divide the mixture into 8 equal portions (for smaller cakes, divide into 10-12).
Gently shape each portion into a patty, pressing firmly to ensure it holds together.

3. Cook the Crab Cakes:

Heat the olive oil in a large skillet over medium heat.
Once hot, carefully add the patties to the skillet, making sure not to overcrowd them.
Cook the cakes for 4-5 minutes on each side until golden brown and crispy. Use a spatula to flip them carefully, as they can be delicate.

4. Prepare the Remoulade Sauce (Optional):

In a small bowl, combine all the ingredients for the remoulade sauce. Stir well and adjust the seasoning with salt, pepper, or hot sauce if desired.

5. Serve the Vegan Crab Cakes:

Serve the vegan crab cakes with a side of the remoulade sauce for dipping, or on a bun for a vegan crab cake sandwich. They also pair wonderfully with a side of salad or roasted vegetables.

Tips for the Best Vegan Crab Cakes:

Jackfruit Texture: Make sure to drain and shred the jackfruit well to get a more “crab-like” texture. Jackfruit is great at absorbing flavors and gives the cakes a seafood-like feel.
Spice it Up: Add a bit of cayenne pepper or hot sauce to the mixture if you want a spicier kick.
Make Ahead: You can prepare the mixture and form the patties in advance, refrigerating them for 30 minutes to an hour before cooking to help them hold together better.
Add Vegan Cheese: For a creamy twist, you can mix in some vegan cheese shreds into the patty mixture for extra flavor and richness.

Why You’ll Love These Vegan Crab Cakes:

Seafood Flavor Without the Fish: With the combination of jackfruit, seaweed, and Old Bay seasoning, these vegan crab cakes have a delicious seafood-inspired flavor.
Crispy & Flavorful: The outside gets perfectly crispy while the inside remains soft and flavorful.
Healthy & Delicious: This recipe is a healthy alternative to traditional crab cakes, with plant-based ingredients that are satisfying and full of taste.

These Vegan Crab Cakes are perfect for a fancy dinner, a casual meal, or even as appetizers for a party. With a side of remoulade and a squeeze of lemon, they make a delicious, ocean-inspired dish that everyone will enjoy!