When you’re craving the crispy, savory goodness of seafood cakes but want a plant-based alternative, these Vegan Jackfruit “Crab” Cakes with Lemon hit the spot! With the delicate texture of jackfruit and zesty lemon notes, they offer a delicious, healthy twist on traditional crab cakes. Whether you enjoy them as a light dinner, a filling for sandwiches, or an appetizer for a gathering, these cakes are sure to impress.
What Are Vegan Jackfruit “Crab” Cakes?
These Vegan Jackfruit “Crab” Cakes with Lemon are a delicious and plant-based alternative to traditional seafood cakes. The star ingredient is young green jackfruit, a fruit with a texture similar to shredded crab meat when prepared correctly. When combined with aromatic vegetables, herbs, spices, and a touch of lemon, the result is a crispy, tender cake that’s packed with flavor.
Jackfruit has been gaining popularity in plant-based cooking due to its versatility, especially for creating meat-like textures without compromising on taste. In these cakes, the jackfruit is shredded to mimic the texture of crab, and the other ingredients add layers of flavor to make this dish an unforgettable treat.
Origin of the Recipe
The concept of Vegan Jackfruit “Crab” Cakes with Lemon is inspired by the growing movement towards plant-based seafood alternatives. Jackfruit, native to tropical regions of India, Bangladesh, and other parts of Southeast Asia, has become a key player in plant-based cooking because of its fibrous, meat-like texture. While seafood cakes are a beloved dish, especially in coastal cuisines, this vegan take offers a cruelty-free, environmentally friendly option without sacrificing flavor or satisfaction.
The use of jackfruit to recreate crab cakes is part of the broader trend to explore plant-based versions of traditional dishes, proving that you don’t need seafood to enjoy the delicious flavors and textures of a crab cake.
Ingredients for Vegan Jackfruit “Crab” Cakes with Lemon
For the cakes:
- 2 cans young green jackfruit in water/brine (20 oz / 565 g total), drained and shredded
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 celery stalk, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/4 cup fresh parsley, chopped
- 1 tsp Old Bay seasoning (or paprika + celery seed + cayenne)
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 tbsp Dijon mustard
- 2 tbsp vegan mayo or aquafaba
- 1–1 1/2 cups panko breadcrumbs (plus extra for coating)
- Zest of 1 lemon
- 1–2 tbsp lemon juice
- 2–3 tbsp flour or chickpea flour (for binding, adjust as needed)
- Salt to taste
For frying/baking:
- 2–3 tbsp oil (olive, avocado, or neutral) for pan-frying
- Optional: vegan tartar sauce or lemon wedges for serving
Step-by-Step Directions and Preparation Method
1. Prep the Jackfruit
Start by draining and rinsing the jackfruit. If you’re using canned jackfruit, be sure to get the young green variety, as this is what mimics crab meat. Once drained, remove any large seeds and then shred the jackfruit with your fingers or a fork until it resembles flaky crab meat. If there’s excess water, use a clean kitchen towel or paper towel to gently squeeze it out.
2. Make the Mixture
In a large bowl, combine the shredded jackfruit with finely chopped onion, garlic, celery, red bell pepper, and parsley. Add in the lemon zest, Old Bay seasoning (or your own mix of paprika, celery seed, and cayenne), smoked paprika, black pepper, Dijon mustard, lemon juice, and vegan mayo or aquafaba. Stir in the panko breadcrumbs and flour gradually until the mixture can hold together when shaped into patties.
Taste the mixture and adjust the seasoning as necessary—if you like a bit more spice or tang, feel free to add extra lemon juice or cayenne pepper. The mixture should be firm but not dry, so adjust the amount of breadcrumbs or flour to get the right consistency.
3. Shape the Cakes
Using your hands, form the mixture into 8–10 small patties. If you’d like a crispier texture, lightly coat each patty in extra panko breadcrumbs. This will create a golden, crunchy crust when cooked.
4. Cook the Cakes
There are two main cooking methods for these vegan jackfruit cakes: pan-frying or oven-baking.
- Pan-fry method (recommended): Heat 2–3 tablespoons of oil in a nonstick skillet over medium heat. Place the patties in the skillet and cook for 3–4 minutes per side, or until the cakes are golden brown and crispy.
- Oven-bake method: Preheat your oven to 400°F (200°C). Place the patties on a parchment-lined baking sheet, brushing them lightly with oil. Bake for 20–25 minutes, flipping halfway through, until they are crisp and golden.
5. Serve
Serve the Vegan Jackfruit “Crab” Cakes with Lemon hot, garnished with fresh lemon wedges and your choice of dipping sauce. Vegan tartar sauce, aioli, or even a simple fresh salad make great accompaniments.
Tips & Variations
- Spicy Variation: If you enjoy a bit of heat, add 1–2 teaspoons of sriracha or cayenne pepper to the mixture.
- Gluten-Free Version: For those with gluten sensitivities, simply use gluten-free breadcrumbs or crushed rice crackers.
- Air-Fryer Version: If you prefer a hands-off method, cook the cakes in an air fryer at 375°F (190°C) for 10–12 minutes, flipping halfway through.
- Extra Crispy Cakes: For an extra crispy crust, double-coat the patties in breadcrumbs or add cornmeal to the panko.
- Mediterranean Twist: For a Mediterranean flavor, mix in chopped capers, fresh dill, and extra parsley, and serve the cakes with vegan tzatziki sauce.
Frequently Asked Questions (FAQs) About Vegan Jackfruit “Crab” Cakes with Lemon
Q1: Can I use other types of jackfruit for this recipe?
A1: This recipe works best with young green jackfruit, as its texture mimics shredded meat. Ripe jackfruit is sweet and has a much softer texture, making it unsuitable for this dish.
Q2: Can I freeze these cakes?
A2: Yes, you can freeze the uncooked cakes. Place them on a parchment-lined baking sheet and freeze until solid, then transfer them to a freezer bag for storage. Cook them from frozen when you’re ready to eat.
Q3: What can I serve with these cakes?
A3: These vegan jackfruit cakes are perfect with lemon wedges, a simple green salad, or roasted vegetables. You can also serve them in a sandwich with lettuce and a creamy vegan sauce.
Q4: Are these cakes spicy?
A4: The recipe is not inherently spicy, but you can adjust the seasoning to your taste. If you love heat, add more cayenne pepper or sriracha for a spicy kick.
Conclusion: Vegan Jackfruit “Crab” Cakes with Lemon
In conclusion, Vegan Jackfruit “Crab” Cakes with Lemon are an excellent plant-based alternative to traditional crab cakes, offering the perfect combination of crispy exteriors and tender interiors. Made with the versatile jackfruit and enhanced with fresh herbs, spices, and a zesty lemon flavor, these cakes are sure to impress both vegans and non-vegans alike. Whether you’re preparing them for a light meal, an appetizer, or a sandwich filling, these cakes offer a sustainable and delicious way to enjoy a seafood-inspired dish without the seafood. So, gather your ingredients, follow the easy steps, and savor the flavors of this guilt-free, flavorful creation!
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Vegan Jackfruit “Crab” Cakes with Lemon
- Total Time: 35 mins
- Yield: 4 servings (about 8 cakes) 1x
- Diet: Vegan
Description
These Vegan Jackfruit “Crab” Cakes with Lemon are a delicious and plant-based alternative to traditional seafood cakes. The star ingredient is young green jackfruit, a fruit with a texture similar to shredded crab meat when prepared correctly. When combined with aromatic vegetables, herbs, spices, and a touch of lemon, the result is a crispy, tender cake that’s packed with flavor.
Ingredients
For the Cakes:
2 cans young green jackfruit in water/brine (20 oz / 565 g total), drained and shredded
1 small onion, finely chopped
2–3 cloves garlic, minced
1 celery stalk, finely diced
1/2 cup red bell pepper, finely diced
1/4 cup fresh parsley, chopped
1 tsp Old Bay seasoning (or paprika + celery seed + cayenne)
1/2 tsp smoked paprika
1/4 tsp black pepper
1 tbsp Dijon mustard
2 tbsp vegan mayo or aquafaba
1–1 1/2 cups panko breadcrumbs (plus extra for coating)
Zest of 1 lemon
1–2 tbsp lemon juice
2–3 tbsp flour or chickpea flour (for binding, adjust as needed)
Salt to taste
For Frying/Baking:
2–3 tbsp oil (olive, avocado, or neutral) for pan-frying
Optional: vegan tartar sauce or lemon wedges for serving
Instructions
1. Prep the Jackfruit
Drain and rinse jackfruit.
Remove seeds if large, then shred the flesh with your fingers or forks into “crab-like” flakes.
Optional: Squeeze excess water from jackfruit using a clean kitchen towel or paper towel.
2. Make the Mixture
In a large bowl, combine shredded jackfruit, onion, garlic, celery, bell pepper, parsley, lemon zest, Old Bay, smoked paprika, black pepper, mustard, lemon juice, and vegan mayo/aquafaba.
Stir in panko and flour gradually until the mixture holds together when shaped into patties.
Taste and adjust seasoning.
3. Shape the Cakes
Form into 8–10 small patties.
Optional: Lightly coat each patty in extra panko for crispiness.
4. Cook
Pan-fry method (recommended):
Heat 2–3 tbsp oil in a nonstick skillet over medium heat.
Cook cakes 3–4 minutes per side until golden brown and crispy.
Oven-bake method:
Preheat oven to 400°F (200°C).
Place patties on a parchment-lined baking sheet, lightly brush with oil.
Bake 20–25 minutes, flipping halfway through.
5. Serve
Serve hot with lemon wedges and optional vegan tartar sauce, aioli, or a fresh salad.
Notes
These Vegan Jackfruit Crab Cakes with Lemon are a plant-based twist on the classic seafood favorite, offering a crispy exterior and flavorful, tender interior. Serve with a zesty lemon aioli or vegan tartar sauce for a refreshing, satisfying appetizer or main course.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Appetizer / Main Course
- Method: Pan-Fried / Baked
- Cuisine: Plant-Based
Nutrition
- Serving Size: 2 cakes
- Calories: 250
Keywords: Vegan crab cakes, Jackfruit crab cakes, Plant-based crab cakes, Vegan seafood cakes, Vegan crab cake recipe
