Jackfruit “Crab” Cakes
- tastewithoutaface
- 6 days ago
- 3 min read
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Discover the ultimate vegan crab cakes recipe with these crispy, flavorful Jackfruit “Crab” Cakes—the perfect plant-based seafood alternative for your next gathering. Made with tender shredded jackfruit, chickpeas, and classic Old Bay seasoning, these healthy vegan appetizers deliver all the taste of traditional crab cakes without any seafood. Ideal for gluten-free or dairy-free diets (just swap in GF panko and vegan mayo), this easy jackfruit recipe will wow your guests at dinner parties, game-day spreads, or casual weeknight meals.
Ingredients
Serves: 4–6 cakes (2–3 appetizers each) | Prep + Cook Time: ~35 minutes
Skill Level: Easy–Intermediate
Main:
1 (20 oz) can young green jackfruit in water/brine, drained & shredded
1 cup canned chickpeas, drained & mashed lightly
½ cup finely diced celery
¼ cup finely diced red bell pepper
2 Tbsp finely chopped green onion
2 Tbsp chopped fresh parsley
1 Tbsp capers, drained & chopped (optional, for briny punch)
Binder & Flavor:
2 Tbsp vegan mayonnaise (or regular mayo)
1 Tbsp Dijon mustard
1 tsp Old Bay seasoning (or seafood seasoning blend)
Zest of ½ lemon + 1 Tbsp lemon juice
Breading & Frying:
½ cup panko breadcrumbs (plus extra for coating)
2–3 Tbsp neutral oil (avocado, grapeseed) for frying
Ingredient Alternatives
Jackfruit: Use hearts of palm (finely chopped) for a milder “crab” texture.
Chickpeas: Swap with canned white beans or cannellini for a creamier binder.
Breadcrumbs: Gluten-free panko or crushed cornflakes work beautifully.
Binder: Substitute vegan mayo with mashed avocado + lime for a fresher twist.
Seasoning: Try Old Bay + smoked paprika for smoky depth, or za’atar for Mediterranean flair.
Step 1: Prep the Jackfruit:
Rinse and drain jackfruit. Use a fork or your hands to shred into “flaky” pieces.
Gently pat dry with paper towels to remove excess moisture.
Tip Alert: Dry Jackfruit Well: Excess moisture → soggy cakes. Pat until nearly dry before mixing.
Step 2: Mix the Base:
In a bowl, combine shredded jackfruit, mashed chickpeas, celery, bell pepper, green onion, parsley, and capers.
Step 3: Add Binder & Seasoning:
Stir in mayo, Dijon, Old Bay, lemon zest, and juice until evenly distributed.
Fold in ½ cup panko crumbs. If mixture feels too wet, add a tablespoon more panko.
Step 4: Form & Coat Cakes:
Divide into 4–6 equal portions; shape into ¾″–1″ thick patties.
Lightly press extra panko breadcrumbs onto each side for a crispy crust.
Tip Alert: Chill Before Frying: Rest patties 10 minutes in fridge; helps them hold shape.
Step 5: Cook:
Heat oil in a nonstick skillet over medium heat.
Fry cakes 3–4 minutes per side until golden brown and heated through.
Transfer to a paper-towel-lined plate to drain any excess oil.
Tip Alert: Low & Slow: Cook over medium–low heat so centers heat through without burning crust.
Tip Alert: Oven-Bake Option: Arrange on parchment-lined sheet, spray lightly with oil, bake 15–20 min at 400 °F, flipping halfway.
Step 6: Serve:
Plate with lemon wedges and a dollop of vegan tartar sauce or remoulade.
🍹 Beverage Pairings
Citrus & Ginger Spritz: Sparkling water, ginger syrup, fresh lime juice, mint sprig.
Tropical White Wine Sangria: Dry white wine, pineapple chunks, mango slices, splash of coconut water.
Spicy Mango Margarita: Tequila (or tequila-free spirit), mango purée, lime juice, jalapeño slice, salt rim.
Iso-Peppy Iced Tea: Green tea brewed strong, honey or agave, a dash of yuzu juice, served over ice.
These Jackfruit “Crab” Cakes prove that vegan seafood recipes can be both impressive and accessible. With simple pantry staples like jackfruit, chickpeas, and pantry seasonings, you can whip up a batch of vegan crab cakes in under 40 minutes. Don’t forget to pin this jackfruit crab cakes tutorial, bookmark it for later, and explore more of our plant-based appetizer ideas, healthy vegan recipes, and seafood-free dinner dishes right here on the blog!
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