Vegan Crab Cakes with Chipotle Remoulade and Black Lentils

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Experience the oceanic delight of vegan crab cakes, crafted from jackfruit and hearts of palm. Topped with smoky black lentils and creamy chipotle remoulade, this dish is a flavor-packed masterpiece.

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!

beautiful vegan crab cakes with black lentils and a chipoltle sauce

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.

What is a heart of palm?

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!

Black Lentils

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.

Chipotle Remoulade

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.

vegan vrab cakes on the grill with a bunch of freshly chopped ingredients
vegan crab cakes on a black plate with black lentils

Ingredients that Make a Splash

  • Jackfruit
  • Hearts of palm
  • Celery
  • Red bell pepper
  • Green onions
  • Parsley
  • Gluten-free panko-style bread crumbs
  • Vegan plain unsweetened yogurt
  • Lemon juice
  • Coconut aminos or soy sauce
  • Chipotle chili powder
  • Old Bay seasoning
  • Nori flakes
  • Black lentils
  • Rice vinegar
  • Tomato paste
  • Maple syrup
  • English cucumber
  • Mango
  • Cilantro
  • Dijon mustard
  • Sriracha

Plating these beauties!

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!

Jackie Akerberg

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.

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vegan crab cakes on a black plate with black lentils

Vegan Crab Cakes with Chipotle Remoulade and Black Lentils

Dive into a sea of flavor with these totally VEGAN crab cakes! Trust me, one bite and you’ll be hooked! The jackfruit and hearts of palm both have a fabulous crab-like texture, and result in a delicious cake that is just as satisfying as the real deal. Topped with a sweet and smoky black lentil salad and a creamy chipotle remoulade - this meal is sure to WOW.
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 10 crab cakes


  • skillet or griddle
  • Saucepan


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


  • 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.
Keyword 30 minutes, crab cakes, remoulade, vegan crab cakes
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One Response

  1. 5 stars
    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!

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