vegan crab cake
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The Best Vegan jackfruit "Crab" cake! Ethical and chic

These vegan crab cakes have the right amount of flakiness! You might think you are eating the real thing!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner, Lunch
Cuisine: Vegan
Servings: 12
Author: Michaelle Barbor

Ingredients

  • 1 cup of cooked lentils French lentils work better but any would do
  • 1 15 oz can of jackfruit in water
  • 2 tablespoon of old bay seasoning
  • 1/3 cup of finely chopped celery the smaller, the better
  • 1/3 cup finely chopped onions the smaller, the better
  • 1 teaspoon of parsley flakes
  • 1/2 cup of vegan panko bread crumbs
  • 1/2 cup of rolled oats
  • 1 tablespoon of nutritional yeast
  • 1/2 cup vegan mayo
  • 1 teaspoon of ground flaxseed
  • 1 teaspoon of balsamic vinegar

Instructions

  • Baked version:
  • Warm up the oven to 420 degrees.
  • In a saucepan, add the jackfruit with the brine and the balsamic vinegar. Let cook for 15 minutes or until the water in nearly absorbed. Shred the jackfruit with a fork. Let cool.
  • In a food processor, add the cooked lentils, the parsley, oats, the old bay. Pulse for 20 seconds. Add the nutritional yeast, the ground flaxseed, vegan mayo, the onion, and the celery.
  • Pulse for 20 more seconds or until well combined.
  • Add the lentil mixture to the jackfruit. Mix well.
  • In your palm, form round patties half inch thick.
  • Coat with bread crumbs.
  • Layer on a lined baking tray.
  • Bake for 20 minutes.
  • Enjoy!
  • Deep fried Version:
  • Repeat all the steps above,
  • deep fried until golden.

Notes

*** Swap the ingredients with wheat-free ones ( bread crumbs, oats...) for a gluten free version!