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.

Course Main Course

Cuisine American

Keyword 30 minutes, crab cakes, remoulade, vegan crab cakes

Prep Time 20

Cook Time 10

Total Time 30

Servings crab cakes

Calories 204kcal

Author Jackie Akerberg

Equipment

skillet or griddle
Saucepan

Ingredients

Crab Cakes Ingredients

14 oz canned jackfruit
14 oz canned hearts of palm
1 celery stalk 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 plain, dairy free 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 plain, dairy free unsweetened yogurt
1 tsp dijon mustard
1 tsp dried parsley
1 tbsp lemon juice
1 tbsp sriracha
1 tbsp maple syrup

Instructions

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.

Nutrition