Vegan Crab Cakes

These are the perfect appetizer for a small get together or to have before the main course. I suggested to make 8 portions with this recipe but you can choose to make these what size you like.

Crab Cakes:

• 1-400g can of jack fruit, drained
• 1 cup yukon gold potatoes, mashed
• 1/2 cup yellow onion, finely diced
• 1/4 cup celery, finely diced
• 1/4 cup carrot, finely diced
• 1/4 cup red bell pepper, finely diced
• 1/4 cup vegan mayo
• 1 tbsp grainy dijon mustard
• 1 tsp white vinegar
• juice and zest from 1 lemon juice
• 1 nori sheet, cut into thin strips
• 1-1/2 tsp old bay seasoning
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp salt
• 1/2 tsp pepper

For breading:

• 1/4 cup all purpose flour
• 1/4 cup plant based milk
• 1/2 cup panko bread crumbs
• salt and pepper

Remoulade Sauce: (optional)

• 1/4 cup vegan mayo
• 1 tsp grainy mustard
• 1/2 tsp finely chopped pickles
• 1/2 tsp hot sauce
• 1/2 tsp capers
• 1/4 tsp paprika
• 1/4 tsp cajun seasoning

Directions:

1. Peel, cook, mash the potatoes and set aside to cool.
2. Open and drain the water from the can of jackfruit then pat dry. Cut the core section of the jackfruit off and gently press with a fork to slightly shred pieces.
3. Once all the remaining ingredients are prepared and measured heat a small amount of olive oil in a non stick pan and add in the jackfruit and saute until they become tender and start to break apart.
4. Next add in the yellow onion, celery, carrot, and red bell peppers and cook until become tender and add in the white vinegar, lemon zest, lemon juice, old bay seasoning, salt and pepper.
5. Remove from heat and transfer to a medium sized bowl and mix in the thinly cut nori pieces until they are distributed evenly throughout the mixture. Allow to cool to room temperature.
6. Once the mixture has cooled to room temperature add in the cooled mashed potatoes, vegan mayo, dijon mustard, fresh dill and fresh parsley. Thoroughly mix together and divide mixture into 8 equal portions (or smaller if you wish) and shape them into discs about 3/4″ thick. Place them onto a parchment line baking sheet and place them into the freezer for about 30 minutes to firm them up to make it easier to handle.
7. While the crab cakes are chilling in the freezer set up a dredging station by placing the all purpose flour, plant based milk and the panko bread crumbs with the salt and pepper all in separate bowls.
8. Once the crab cakes are firm but not frozen remove from the freezer. When you are going to dredge always have a wet hand and a dry hand to avoid making a clumpy mess on your hands and kitchen counter. Use one hand and place one crab cake into the flour to lightly coat, then use your other hand and place into the plant based milk and finally into the seasoned bread crumbs.
9. Place back onto the parchment lined baking sheet and continue until all the crab cakes are breaded. Discard any remaining breadcrumbs, flour and plant based milk.
10. To cook the crab cakes there is a few methods you could do since the jackfruit is fully cooked they just need to be cooked until the bread crumbs are a deep golden brown. I cooked mine in an airfryer but you can also bake them in the oven at 350 flipping them over halfway or pan fry them as well.
11. If you chose to make the remoulade sauce, which I do recommend, it is incredibly easy. Simply add all the ingredient into a bowl and mix together until they combined.