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