Crispy plant-based crab cakes made with shredded jackfruit, Old Bay seasoning, and seaweed for an authentic seafood-style flavour.
The Ultimate Plant-Based “Crab” Cakes: A Jackfruit Revolution
If you’re transitioning to a plant-based diet, “seafood” is often one of the hardest things to replicate. You crave that flaky texture, that briny Atlantic flavor, and that satisfying crunch. Enter: The Jackfruit Crabless Cake.
In a recent viral tutorial from My Vegan Kitchen Life, host Michelle breaks down exactly how to turn a humble tropical fruit into a gourmet seafood-style appetizer that would fool even the most dedicated Maryland crab cake enthusiast.
Why Jackfruit is the King of Substitutes
While many vegan recipes use hearts of palm (which can be a bit soft) or Lion’s Mane mushrooms (which can be expensive), Michelle swears by Young Green Jackfruit.
- The Texture: Unlike ripe jackfruit, which is sweet and yellow, the “young” version is neutral and has a stringy, fibrous consistency. When shredded, it mimics “lump” crab meat with startling accuracy.
- The Nutrients: It’s a whole-food, fiber-rich alternative to processed “fake meats,” making it as healthy as it is delicious.
The Secret Ingredients for “Ocean” Flavor
To get that authentic seafood taste without the fish, this recipe relies on two culinary powerhouses:
- Old Bay Seasoning: This is the soul of any crab cake. It provides that classic Maryland heat and celery salt punch.
- Roasted Seaweed (Nori) Sheets: This is the “pro-tip.” Michelle suggests crumbling about 6 sheets into your batter. This provides the essential “briny” ocean essence that makes your brain think seafood.
The Recipe: Step-by-Step
The Grocery List
- The Base: 1 can Young Green Jackfruit (in brine or water, not syrup!).
- The Binder: 2 tbsp Flax meal + 2 tbsp water (this creates your “flax egg”).
- The Crunch: Finely chopped celery and red bell pepper.
- The Structure: 1/4 cup Chickpea flour and Panko breadcrumbs.
- The Oil: Grape seed oil (ideal for its high smoke point and neutral flavor).
Instructions
- Prep the Jackfruit
Drain your jackfruit and soak it in hot tap water for a few minutes. This helps neutralize the “canned” flavor.
Pro Tip: Use a clean dish towel or cheesecloth to squeeze every drop of moisture out of the jackfruit. The drier the fruit, the crispier your final cake will be.
- Shred and Season
Hand-shred the jackfruit. You’ll see some seeds—Michelle recommends leaving them in as they add to the chunky texture! Combine the jackfruit with your flax egg, veggies, crumbled seaweed, chickpea flour, and Panko.
- Let it Marry
Don’t rush to the pan! Let the mixture sit for 5 to 10 minutes. This allows the breadcrumbs to hydrate and the flax egg to set, ensuring your patties don’t fall apart when they hit the hot oil.
- The Perfect Sear
Form the mixture into round, thick patties. Lightly dust the outside with a little extra flour (all-purpose or almond flour works great). Fry in a skillet over medium heat until you achieve a deep, golden-brown crust.
The Freestyle Tartar Sauce
No crab cake is complete without a zesty dip. Michelle’s signature sauce is light, fresh, and takes 60 seconds to whip up:
- Vegan Mayo (The creamy base)
- Dill Relish (For tang
- Fresh Dill Sprigs (For that garden-fresh aroma)
- Rice Vinegar (For a bright, acidic finish)
Whether you are a lifelong vegan or a “flexitarian” looking to reduce your environmental impact, these Jackfruit Crabless Cakes are a masterclass in plant-based cooking. They are flaky, savory, and sophisticated enough for a dinner party
