Friends, forget about real crab cakes. These vegan crab cakes taste just like the real thing!
Jackfruit does it once again, creating the perfect flaky, fish-like texture, and chickpeas add some protein. Not only is the texture spot on, but they’re also mega flavorful and crispy thanks to bread crumbs and a quick pan fry. These are NOT to be missed! Just 1 bowl required. Let us show you how it’s done!
How to Make Vegan Crab Cakes
The base for these vegan crab cakes is a mixture of young green jackfruit for its shredded texture and chickpeas for a protein boost that brings them into entrée-friendly land.
We included many of the flavors of traditional crab cakes, including Old Bay seasoning, Worcestershire, dijon mustard, lemon juice, and parsley. And we also added celery for a subtle crunch and capers for a brine-y element that resembles seafood.
A flax egg provides the binding that holds them together and breadcrumbs help them get crispy.
Once formed into patties, they get a quick pan fry to develop a golden brown exterior.
And they’re elevated with a drizzle of vegan tartar sauce for serving.
We hope you LOVE these vegan crab cakes! They’re:
& JUST like the real thing!
More Delicious Jackfruit Recipes
- Spicy Vegan Jackfruit Tacos
- BBQ Jackfruit Sandwiches with Avocado Slaw
- 1-Pot Vegan Tortilla Soup
- Smoky Shredded Marinated Jackfruit
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Vegan “Crab” Cakes (GF)
- 1 Tbsp flaxseed meal
- 2 ½ Tbsp water
- 1 (14.5-ounce) can chickpeas, drained and rinsed
- 1 (14-ounce) can young/green jackfruit in brine, drained (NOT ripe/yellow jackfruit)
- 1-2 Tbsp Old Bay seasoning
- 2 tsp vegan Worcestershire sauce (gluten-free friendly as needed)
- 1 Tbsp lemon juice
- 1 tsp dijon mustard
- 1 Tbsp capers, minced
- 2 tsp caper brine
- 1/4 cup finely chopped celery
- 3 Tbsp minced parsley
- 1/4 cup panko bread crumbs (gluten-free friendly as needed)
- 4 Tbsp avocado oil, for cooking
FOR SERVING optional
- In a large bowl, make the flax egg by mixing flaxseed meal and water. Set aside to gel for 5 minutes.
- To the bowl with the flax egg, add drained chickpeas and begin mashing with a fork or potato masher. You want some bigger pieces of chickpeas (~1/4 inch) and some chickpea paste.
- Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit. Then chop the core into smaller pieces. Use your hands or two forks to pull the remaining portion of the jackfruit that appears more stringy into small shredded pieces. You’re aiming to get the jackfruit into small, shredded/chopped pieces. Once shredded, rinse once more in a colander, drain, and thoroughly dry.
- Add the jackfruit to the chickpea and flax mixture and mix until well combined.
- Add the Old Bay seasoning (starting with lesser amount), Worcestershire, lemon juice, mustard, capers, and caper brine and mix well. Add the celery, parsley, and panko and mix until just combined. Place in the refrigerator to chill for 10 minutes.
- Heat a large cast iron skillet over medium-high heat. Add half of the oil (2 Tbsp (30 ml) // adjust if altering batch size). Using a 1/2-cup measuring cup, scoop the crab cake mixture and pack firmly into the measuring cup. Place the measured mixture into your hand and flatten slightly, making a disc about 3 inches wide by 1 inch thick. Add the crab cakes to the pan, working in batches to avoid crowding, and cook for 3-4 minutes per side, until deeply golden and heated through. Repeat with remaining oil and crab cake mixture.
- Best when fresh. Optionally, serve with vegan tartar sauce. Leftovers will keep in a sealed container in the refrigerator up to 3-4 days or in the freezer up to 1 month.