Plant-Based Crab Cakes with BBQ Jackfruit

This cruelty-free mock crab cake is bound to be your new favourite snack or side.

The perfectly crispy panko breading on the outside and our juicy pulled jackfruit inside is a match made in heaven. Don't be fooled by their golden brown exterior, these patties have a light, tangy taste from the fresh dill and lemon that won't leave you with that blah heavy feeling.

And what would a vegan crab cake be without it's vegan tartar sauce?! It's super fast to throw together and only needs 4 ingredients you likely have in your kitchen already.

Recipe/image credit: Jazzmin Kaita

Jackfruit Crab Cakes

Makes ten 1/4 cup size crab cakes

  • 1 398ml can of chickpeas drained and rinsed
  • 1 300g pkg VGB BBQ Pulled Jackfruit
  • 1 flax egg (mix 1 tbsp flaxseed meal with 3 tbsp water, let sit for 15 mins)
  • 1/4 cup vegan mayo
  • 1/3 cup all purpose flour
  • 1 tsp dijon mustard
  • 2 tbsp fresh dill chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp salt or to taste
  • 1 cup panko breadcrumbs
  • Oil for pan frying
  • Sprinkle with flaked salt (optional)

In a food processor, add the chickpeas and pulse a couple times until the chickpeas are broken up and look slightly smashed. Add the BBQ Jackfruit, flax egg, vegan mayo, flour, dijon mustard, fresh dill, garlic powder and salt and pulse a couple times until combined. Don’t over-mix, you still want the mixture to have a crabby like texture.

Using a 1/4 cup, measure out this mixture into a patty shape. Then gently coat/press each patty into the panko crumbs. Heat a large non-stick skillet with 2 tbsp oil, over medium high heat. When your pan is hot, add 4 crab cakes and pan fry for about 3-4 mins on each side until crispy. Transfer to a rack to cool.

Repeat these steps adding more oil after you pan fry each batch of crab cakes.You may have to turn down the heat as you go if your crab cakes are browning too fast.

Serve hot, sprinkled with flaked salt (optional) and tartar sauce for dipping.

Tartar Sauce

  • 1/3 cup vegan mayo
  • 1 tbsp lemon juice
  • 1 tbsp finely chopped pickles
  • 2 tsp fresh dill chopped

Mix the tartar sauce ingredients to combine and serve with plant-based crab cakes.

Be sure to share your BBQ Jack Crab Cakes with us using #TheVeryGoodButchers and tagging @theverygoodbutchers so we can see! We'll share our favourites.


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