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:LightFlakySavorySatisfyingCrispy& JUST like the real thing! They’d pair well with nearly any side, including our Perfect Roasted Asparagus, Vegan Caesar Salad, Instant Pot Potatoes (Fast, Tender, Buttery), and/or Crispy Cajun Baked Fries (Oil-Free!).
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!
