Equipment
- skillet or griddle
- Saucepan
Ingredients
Crab Cakes Ingredients
- 1 14oz can jackfruit
- 1 14oz can hearts of palm
- 1 stalk celery, finely chopped
- ½ red bell pepper, finely chopped
- 3 green onions, finely chopped
- ¼ cup parsley, finely chopped
- ¾ cup gluten free panko-style bread crumbs
- ¼ cup vegan plain unsweetened yogurt
- 2 tbsp lemon juice
- 2 tbsp coconut aminos or soy sauce
- ½ tsp chipotle chili powder
- 1 tbsp old bay seasoning
- 2 tbsp nori flakes
Black Lentils Ingredients
- ½ cup black lentils
- 2 tbsp rice vinegar
- ½ lemon, juiced
- ½ tsp salt
- 1 tsp tomato paste
- ½ tsp chipotle chili powder
- 2 tsp maple syrup
- ½ cup English cucumber, chopped
- 1 mango, chopped
- ¼ cup cilantro, chopped
- ½ red bell pepper, chopped
Remoulade ingredients
- 1 cup vegan yogurt
- 1 tsp dijon mustard
- 1 tsp dried parsley
- 1 tbsp lemon juice
- 1 tbsp sriracha
- 1 tbsp maple syrup
Method
- Start by bringing 2 cups of water to a boil. Add in the lentils and cook for 10-12 minutes until al dente - not too mushy! Drain, rinse, and set aside to cool.
- Drain the jackfruit and hearts of palm. Place the jackfruit in a clean dishtowel and squeeze out all excess liquid. Chop the jackfruit and hearts of palm and pull apart with your fingers so you have nice shreds. Add to a bowl and combine with the remaining ingredients using a fork. The mixture should begin to stick together. Form the mixture into 10 patties. Preheat flat top griddle to 350 or heat a cast iron skillet over medium low heat and lightly oil with olive oil or vegan butter. Place the cakes on the skillet or griddle and cook for 3-4 minutes per side until golden.
- While crab cakes are cooking, add the black lentils to a bowl with vinegar, lemon juice, salt, tomato paste, maple syrup, and chili powder. Stir to combine. Add in remaining ingredients and mix. Place in fridge until ready to serve. Mix together the ingredients for the remoulade.
- Spread a layer of remoulade onto serving plates and top with crab cakes. Garnish with the black lentil salad.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
3 Responses
Hi Jackie! Made these last night (just the crab cakes), and the flavor was amazing! I think I’ve finally found a replacement for those crab cakes I gave up so many years ago! I’m wondering though, the cakes were so fragile, and fell apart. Have you tried this recipe with a flax egg binder? Should I pulse in the food processor a few times to help keep them together? Any suggestions? I’d love to make them again soon.
Hey Barb, So glad you enjoyed the crab cakes! Yay! You could definitely add 1 flax egg for a sturdier cake, or break up your pieces of jackfruit and hearts of palm a bit more. Thanks for taking the time to rate and review!
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!