Jackfruit Crab Cakes with Tartar Sauce
Dive into the world of "crab-less" crab cakes where the jackfruit is the star, fooling both your taste buds and your skeptical friends. These vegan crab cakes have all the flavor and none of the fish!
Ingredients
Setup
- 2-20 ounce cans of young, or green, jackfruit in brine or water
- 1 1/2 cups of vegetable broth
- 2 1/2 tablespoons ground flax
- 1/4 cup water
- 2 teaspoons Dijon mustard
- 1 tablespoon Old Bay Seasoning
- 3/4 tablespoon kelp powder or ground nori
- 3 teaspoons Seafood Spice*
- 1 tablespoon fresh lemon juice
- 3/4 cup of classic breadcrumbs
- Freshly ground pepper to taste
Tartar Sauce
One recipe of Creamy Tofu Mayo
- 1/2 cup of dill relish
Directions
Drain and rinse the jackfruit very well. Transfer it to a sauce pan and add the vegetable broth. Bring it up to a boil and down to a simmer. Cover and cook for 10-15 minutes.
Meanwhile, combine the flax and water in a small bowl. Let it sit for about 10 minutes and become gelatinous.
After the jackfruit has cooked, drain and transfer it to a large bowl to cool. When it is cool enough to work with, gently massage it as it will fall apart and shred easily.
Add in the flax/water mixture, Dijon, seasonings, lemon juice, breadcrumbs and ground pepper. Mix very well with your hands. Put it in the fridge to chill for an least one hour.
Make the mayo and scoop in the dill relish. Place in fridge.
Preheat oven to 375 and line a baking sheet with parchment paper.
Patty up the cakes and bake for 12 minutes. Flip and continue to bake for 10 minutes.
Serve with tartar sauce and a squeeze of lemon on each cake!
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