Vegan Jackfruit Crab Cakes
Vegan jackfruit crab cakes seasoned to perfection and amazingly delicious!
Servings 10 cakes
Ingredients
- 1 20 oz. can of jackfruit in brine
- ⅓ cup chopped green onion
- ½ cup diced green peppers
- 1 cup panko bread crumbs
- ¼ cup plain unseasoned bread crumbs
- 1 tsp cayenne pepper
- 1 tbsp soy sauce
- 2 flax eggs (2 tbsp flax seed meal mixed with 5 tbsp water)
- ¼ tsp salt
- ½ tsp onion powder
- ¼ tsp garlic powder
- black pepper to taste
- ½ tbsp old bay seasoning
- enough oil for frying (1/2-1 cup) I used vegetable oil
Instructions
- In a small pan over low-medium heat, sauté green peppers and onions until softened.
- While those are cooking, begin removing the seeds and hard parts from the jackfruit, leaving only the stringy parts. Remember to keep an eye on the stove.
- Once the peppers and onions have softened, remove from heat and set aside.
- In a large bowl add all of the ingredients together( with the exception of the frying oil) and combine.
- In a larger pan (I used a cast iron pan) appropriate for frying, add the oil and heat over a medium low temperature.
- While the oil is heating, begin forming the patties using a ¼ measuring cup. Scoop out enough to fill the measuring cup, then form round patties with your hands, and set aside. Repeat until all of the mixture has been formed into patties.
- By now your oil should be hot enough, but check by flicking a tiny bit of water into the pan. If the oil begins to pop, it is hot enough. If not, you may need to increase the stove setting or wait a bit longer.
- Once the oil is done heating, carefully begin placing the patties in the pan leaving enough space to flip them easily. Cook on each side for about 4-5 minutes or until browned.
- Once done cooking, transfer them to a plate lined with paper towels to soak up the excess grease. Let them cool for a few minutes and enjoy!