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Ahoy, Flavor Enthusiasts! Dive into a Sea of Flavor with my 100% Vegan Crab Cakes with Chipotle Remoulade and Black Lentils! Prepare to set sail on a culinary voyage that will leave your taste buds dancing in delight! If you’re a seafood lover or simply a fan of exquisite flavors, you’re in for a treat that’s both cruelty-free and utterly mouthwatering; hoist the anchor and let’s dive in!
My Vegan Crab Cakes are a revelation, featuring the incredible texture and taste of jackfruit and hearts of palm. These plant-based wonders are a true testament to the magic of creative cooking, offering a sensational alternative to traditional crab cakes.
Ever heard of the intriguing heart of palm? It’s the tender inner core of certain palm trees, and it’s become the unsung hero of this dish. Not only does it mimic the texture of crab, but it also adds a subtle, nutty flavor that’s simply irresistible. Plus, did you know that harvesting the heart of palm actually promotes the growth of the tree, making it an eco-conscious choice? Now that’s nature working its magic!
These tiny powerhouses are dressed in a harmonious blend of rice vinegar, lemon juice, tomato paste, and a hint of sweetness from maple syrup. Tossed with cucumber, mango, cilantro, and bell pepper, they add a refreshing, smoky charm to the ensemble.
Creamy, tangy, and with a gentle kick of heat, this remoulade brings the perfect balance to our crab cakes. Dijon mustard, dried parsley, lemon juice, sriracha, and a touch of maple syrup create a luscious accompaniment that elevates the entire experience.
You can totally get creative here but what has worked best for me in terms of appearance and variety per bite is layering all the components on the plate; starting with the remoulade so that each bite has a little bit of everything!
Make sure you tag me in your creations on social media!! I love to see the beauty y’all whip up in the kitchen.
Happy Sailing Friends!
Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.
Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.
Plant Based Meal Plans Designed With You in Mind.
These No Fuss 4 Week Meal Plans consist of 30 minute meals, 3 meals a day with mocktails, desserts and snacks. Made with a certified nutritionist, weekly grocery lists, step by step tutorials and more!
One Response
I flew to the store to buy the ingredients because this former Maryland gal had to make these vegan crab cakes. OMG is an understatement. I was shocked how quickly it all came together! The crab cakes took 15 mins max. The textures and spices and old bay were all just perfect. Who knew heart of palm and jackfruit could be magic?! Looking forward to serving this to my east coast family the next time they visit. Thank you, thank you!