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Easy Vegan "Crab" Cakes (GF) Recipe

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4 from 48 reviews

These Easy Vegan "Crab" Cakes offer a delicious plant-based twist on traditional crab cakes, using chickpeas and young green jackfruit to mimic the texture of crab meat. Flavored with Old Bay seasoning, capers, and fresh herbs, and pan-fried to golden perfection, these gluten-free cakes make a perfect appetizer or main dish served with vegan tartar sauce.

Ingredients

Vegan "Crab" Cakes

  • 1 Tbsp flaxseed meal
  • 2 ½ Tbsp water
  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • 1 (14-ounce) can young/green jackfruit in brine, drained (NOT ripe/yellow jackfruit)
  • 1-2 Tbsp Old Bay seasoning
  • 2 tsp vegan Worcestershire sauce
  • 1 Tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 Tbsp capers, minced
  • 2 tsp caper brine
  • 1/4 cup finely chopped celery
  • 3 Tbsp minced parsley
  • 1/4 cup panko bread crumbs (use gluten-free if needed)
  • 4 Tbsp avocado oil, for cooking

Optional

  • Vegan tartar sauce, for serving

Instructions

  1. Prepare the flax egg: In a large bowl, mix 1 Tbsp flaxseed meal with 2 ½ Tbsp water. Let it sit for 5 minutes to gel, creating a flax egg that works as a binder for the cakes.
  2. Mash the chickpeas: Add the drained chickpeas to the flax egg and mash with a fork or potato masher, leaving some chickpeas in larger pieces approximately ¼ inch for texture.
  3. Prepare the jackfruit: Rinse and drain the jackfruit thoroughly. Cut off the tougher center core and chop it into small pieces. Pull the remaining jackfruit with your hands or forks into small shredded pieces. Rinse again, drain well, and pat dry to remove excess moisture.
  4. Combine jackfruit and chickpea mixture: Add the shredded jackfruit to the mashed chickpeas and flax egg mixture. Mix thoroughly to combine.
  5. Add seasonings and herbs: Mix in 1-2 Tbsp Old Bay seasoning (start with less if preferred), 2 tsp vegan Worcestershire sauce, 1 Tbsp lemon juice, 1 tsp Dijon mustard, 1 Tbsp minced capers, and 2 tsp caper brine. Then fold in ¼ cup finely chopped celery, 3 Tbsp minced parsley, and ¼ cup panko bread crumbs until just combined. Chill the mixture in the refrigerator for 10 minutes to help it firm up.
  6. Shape and cook the cakes: Heat a large cast iron skillet over medium-high heat and add 2 Tbsp avocado oil. Using a ½-cup measuring cup, scoop the crab cake mixture, pack firmly, then shape into a 3-inch wide, 1-inch thick disc. Carefully add to the skillet without crowding and cook for 3-4 minutes per side until deeply golden and heated through. Repeat with remaining oil and mixture.
  7. Serve: Serve the vegan crab cakes warm, optionally with vegan tartar sauce for dipping. Best enjoyed fresh, but leftovers can be stored in a sealed container in the refrigerator for 3-4 days or frozen for up to 1 month.

Notes

  • Ensure the jackfruit used is young/green and canned in brine, not ripe or yellow, for the best texture.
  • You can adjust Old Bay seasoning to taste depending on your spice preference.
  • Use gluten-free panko breadcrumbs if you require the recipe to remain gluten-free.
  • Dry the jackfruit thoroughly before mixing to prevent soggy cakes.
  • Cooking in batches avoids overcrowding and ensures even, crispy crust formation.
  • Leftovers can be reheated gently in a skillet or oven to maintain crispiness.

Find it online: https://recipethrive.com/easy-vegan-crab-cakes-gf-recipe/