Jackfruit Crab Cakes



  • 1 can of jackfruit in brine
  • 1 can hearts of palm sliced
  • 1/4 cup vegan mayo
  • 1 flax egg
  • 1 celery stalk finely chopped
  • 1 small yellow onion finely chopped
  • 2-3 sheets of seaweed. The kind you buy in the snack size packs. (optional)
  • 2 teaspoons old bay seasoning
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced garlic
  • 1/3 cup of panko bread crumbs
  • 1/2 teaspoon salt
  • pepper to taste
  • preferred oil for frying


  1. Drain jackfruit and hearts of palm. Add both along with the seaweed to you food processor and pulse until pieces are broken up and resemble crab meat.
  2. In a bowl combine the mixture from the food processor, flax egg, mayo, onion, celery, garlic, old bay, salt and pepper. Mix well.
  3. Using a medium sized scoop or a 1/3 measuring cup, scoop mixture  and form a patty shape. You will get 8-10 crab cakes depending on scoop size.
  4. In a shallow bowl or dish, add bread crumbs and carefully coat the crab cakes, lightly pressing the crumbs into the cakes without flattening them.
  5. Line up crab cakes on a cookie sheet and pop in the freezer for half and hour. This helps them firm up so they will be easier to handle and fry.
  6. Heat 1/2 to 1 inch of oil in a medium skillet until oil is good and hot. It should sizzle when you put your first cake in.
  7. Fry the cakes for a few minutes on each side, before flipping. You want them to get golden brown and crispy. Work in batches careful not to overcrowd the pan.
  8. Once done frying, place the crab cakes on a cooling rack with some paper towels underneath to cool and remove excess oil.
  9. Serve crab cakes on their own or as a sandwich with horseradish aioli.

Serving size 6-8


Horseradish Aioli

  • 1/3 cup vegan mayo
  • 2 teaspoons prepared horseradish
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced garlic
  • 1 scallion finely chopped
  • Juice from 1/2 lemon
  • 1/2 teaspoon salt

Combine all ingredients in a bowl and serve