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Easy Vegan “Crab” Cakes (GF) Recipe

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3.8 from 35 reviews

These Easy Vegan “Crab” Cakes are a delicious and gluten-free alternative to traditional crab cakes, made with chickpeas and young green jackfruit. Seasoned with Old Bay and vegan Worcestershire sauce, they offer a perfect blend of flavors and textures. Crispy on the outside and tender inside, these cakes can be pan-fried to golden perfection and served with vegan tartar sauce for a delightful appetizer or main dish.

Ingredients

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 (gluten-free friendly as needed)
  • 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 (gluten-free friendly as needed)
  • 4 Tbsp avocado oil, for cooking

For Serving (Optional)

  • Vegan Tartar Sauce

Instructions

  1. Make flax egg: In a large bowl, mix 1 tablespoon flaxseed meal with 2 ½ tablespoons water and set aside for 5 minutes to gel.
  2. Mash chickpeas: Add the drained chickpeas to the flax egg and mash with a fork or potato masher to get a mixture with some larger ¼ inch chickpea pieces and some smooth paste.
  3. Prepare jackfruit: Thoroughly rinse and drain the jackfruit. Separate and chop the tough center core into small pieces. Pull the remaining jackfruit with your hands or two forks into small shredded or chopped pieces, rinse again in a colander, drain well, and dry thoroughly.
  4. Combine jackfruit and chickpea mixture: Add the shredded jackfruit to the chickpea and flax mixture and stir well to combine.
  5. Add seasonings and binders: Mix in 1-2 tablespoons Old Bay seasoning (start with less), 2 teaspoons vegan Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon minced capers, and 2 teaspoons caper brine thoroughly. Then add ¼ cup finely chopped celery, 3 tablespoons minced parsley, and ¼ cup panko bread crumbs, mixing until just combined. Chill the mixture in the refrigerator for 10 minutes.
  6. Cook crab cakes: Heat a large cast iron skillet over medium-high heat and add 2 tablespoons avocado oil. Using a ½-cup measuring cup, scoop and firmly pack the mixture, then shape into discs about 3 inches wide and 1 inch thick. Cook in batches without crowding, frying each side for 3-4 minutes until deeply golden and heated through. Add remaining 2 tablespoons oil and repeat with leftover mixture.
  7. Serve: Serve the vegan crab cakes best when fresh, optionally accompanied by vegan tartar sauce. Store leftovers in a sealed container in the refrigerator for 3-4 days or freeze for up to 1 month.

Notes

  • Use young green jackfruit in brine, not ripe yellow jackfruit, for best texture.
  • Ensure jackfruit is thoroughly dried after rinsing to avoid soggy cakes.
  • Adjust Old Bay seasoning to taste depending on spice preference.
  • Use gluten-free panko bread crumbs and Worcestershire sauce if needed for gluten-free diet.
  • Store leftover crab cakes refrigerated up to 4 days or frozen up to 1 month.
  • Avocado oil is preferred for frying due to its high smoke point and neutral flavor, but any neutral oil suitable for frying can be substituted.

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