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:
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2 cans young green jackfruit in water/brine (20 oz / 565 g total), drained and shredded
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1 small onion, finely chopped
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2–3 cloves garlic, minced
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1 celery stalk, finely diced
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1/2 cup red bell pepper, finely diced
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1/4 cup fresh parsley, chopped
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1 tsp Old Bay seasoning (or paprika + celery seed + cayenne)
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1/2 tsp smoked paprika
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1/4 tsp black pepper
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1 tbsp Dijon mustard
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2 tbsp vegan mayo or aquafaba
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1–1 1/2 cups panko breadcrumbs (plus extra for coating)
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Zest of 1 lemon
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1–2 tbsp lemon juice
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2–3 tbsp flour or chickpea flour (for binding, adjust as needed)
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Salt to taste
For Frying/Baking:
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2–3 tbsp oil (olive, avocado, or neutral) for pan-frying
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Optional: vegan tartar sauce or lemon wedges for serving
Instructions
1. Prep the Jackfruit
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Drain and rinse jackfruit.
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Remove seeds if large, then shred the flesh with your fingers or forks into “crab-like” flakes.
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Optional: Squeeze excess water from jackfruit using a clean kitchen towel or paper towel.
2. Make the Mixture
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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.
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Stir in panko and flour gradually until the mixture holds together when shaped into patties.
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Taste and adjust seasoning.
3. Shape the Cakes
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Form into 8–10 small patties.
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Optional: Lightly coat each patty in extra panko for crispiness.
4. Cook
Pan-fry method (recommended):
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Heat 2–3 tbsp oil in a nonstick skillet over medium heat.
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Cook cakes 3–4 minutes per side until golden brown and crispy.
Oven-bake method:
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Preheat oven to 400°F (200°C).
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Place patties on a parchment-lined baking sheet, lightly brush with oil.
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Bake 20–25 minutes, flipping halfway through.
5. Serve
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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