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vegan crab cakes
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Easy Vegan Crab Cakes Recipe with Jackfruit

Prep Time15 minutes
Cook Time25 minutes
frying10 minutes
Course: Appetizer, Dinner
Keyword: vegan
Servings: 8

Equipment

  • food processor, blender, or immersion blender

Ingredients

Crab Cakes

  • 1 medium shallot, finely diced 
  • 1 rib celery with leaves, finely chopped
  • 1 green onion, thinly sliced 
  • 1 14 oz can artichoke hearts, drained and roughy chopped 
  • 1 tablespoon minced garlic 
  • 1 14 oz can hearts of palm, drained, rinsed and finely chopped 
  • 1 14 oz can young jackfruit in brine, drained, rinsed, and shredded
  • 2 tablespoon Bobs Red Mill Egg Replacer
  • 2 tablespoon water (to mix with egg replacer)
  • 2 teaspoon Old Bay seasoning, plus more for sprinkling on top 
  • 1 teaspoon smoked paprika 
  • 1 cup panko breadcrumbs
  • 1 tablespoon chopped parsley 
  • 1 tablespoon miso paste 
  • 1 ½ teaspoon prepared horseradish 
  • 3 teaspoon coconut aminos  
  • the juice and zest of one medium lemon 
  • cultured Vegan butter, such as Miyoko's, for baking or frying
  • fresh lemon wedges, for serving (if desired)

Red Pepper Sauce

  • ¾ cup vegan mayonnaise
  • ½ cup jarred roasted red peppers
  • 1 tablespoon minced garlic
  • salt and pepper, to taste

Instructions

  • Making the crab cake mixture:
    1. Prep all ingredients, and add to a large mixing bowl. Toss or mix with hands until all ingredients come together. Transfer to refrigerate to firm up for 1 hour.
    Making the Red Pepper Sauce:
    1. Blend all ingredients until smooth. Transfer tot airtight container in refrigerator until ready to use.
    To bake the crab cakes:
    1. Preheat oven to 425 degrees.
    2. Use a ¼ cup measure to portion out crab cakes, and form patties with hands.
    3. Transfer to parchment lined baking sheets, leaving room around crab cakes to ensure they brown rather than steam.
    4. Once all crab cakes are formed, sprinkle with Old Bay and add a pat of vegan butter to the top of each crab cake.
    5. Bake 15 minutes.
    6. After 15 minutes, carefully remove from the oven and flip over. Bake for 10-15 minutes more, until golden.
    7. Serve with red pepper sauce and lemon wedges.
    To fry the crab cakes:
    1. Add 2 tablespoon vegan butter or oil to large frying pan over medium-high heat.
    2. Heat 2-3 minutes until butter is bubbly and melted.
    3. Use a ¼ cup measure to portion out crab cakes, and form patties with hands.
    4. Sprinkle tops with Old Bay seasoning.
    5. Working in batches, add the formed crab cakes to the pan, snd cook 3-4 minutes a side, until crispy and golden.
    6. Serve with red pepper sauce and lemon wedges.
    Makes about 15 crab cakes.
    To air fry the crab cakes:
    1. Ad crab cakes to air fryer basket, and top with vegan butter pats and a sprinkle of old bay.
    2. Air fry at 400 degrees for 10 minutes, then carefully flip the crab cakes, and air fry for 5-7 minutes more, until crispy and cooked through.