I discovered jackfruit about two months ago and can’t live without it ever since. I used it as my secret “chicken” in the Vegan Chicken Tikka Masala, as well as a quick and easy taco filling. If you are new to jackfruit, here is a brief intro. The type of jackfruit that works for savory main dishes is called young green jackfruit and for most of us it will come in a can, usually packed in brine or water. There is also jackfruit in syrup, which is ripe and sweet – I did not taste that one yet, but it seems like it tastes like pineapple or grapes.
One thing I noticed over the last few weeks is that people are very much interested in trying jackfruit but they don’t really know where to find it. My source is a local Asian food market – the trip is fun and the price is right. But, I know that not everyone has a handy Asian food market nearby so in that case places like Amazon.com will help, or places like Whole Foods Market that carries products of The Jackfruit Company, which is a Boston-based company I just stumbled upon dedicated to promoting use of jackfruit and supporting farmers who grow it. The Jackfruit Company site also includes a long list of interesting looking recipes, but no “Crab” Cakes – they don’t know what they are missing!
My jackfruit comes in a brine so I always begin by rinsing the jackfruit off really well and letting it drain for a while. Basically I leave it in the same strainer I wash it in over a bowl on the kitchen counter for at least 30 minutes, and then I also pat it dry. For this crab cake recipe, I recommend pulling the jackfruit pieces apart to make them roughly the same size crab chunks usually are. The two other ingredients that I enjoy in crab cakes are scallions (green onions) and red peppers, both of which I chop relatively finely.
Finally, one ingredient that you simply can’t have a crab cake flavor without it is Old Bay Seasoning. One note of caution when using Old Bay Seasoning: if you are keeping your meals low salt you may want to skip this one and make your own seasoning mix, or use a smaller amount.
If you are wondering if there are any other tricks to this recipe, I would say that the really neat trick is to leave the cakes in the refrigerator for at least 30 minutes before cooking. This will help them keep their shape while cooking and as a result you will have a plate of Jackfruit “Crab” Cakes that are delicious, and good lookers to boot!
Vegan Jackfruit “Crab” Cakes
What you’ll need:
2 cans (10 oz, 280 g each) young green jackfruit in brine
6 scallions, finely sliced
1/2 large red bell pepper, finely diced
2 cups panko (Japanese breadcrumbs)
3 tablespoons flax meal
6 tablespoons warm water
2 tablespoon dijon mustard
2 tablespoon Old Bay Seasoning
Fresh cilantro and lemon wedges for garnish
What you’ll do:
- Use flax meal and warm water to make vegan flax egg. What you need to do is in a small bowl or a measuring cup mix flax meal and water in 1:2 ratio (1 tablespoon flax meal plus 2 tablespoons warm water and scale up from there if you know you need more binding agent), mix well and let sit for 15-30 min.
- Drain and wash the jackfruit. Pull apart with your fingers into smaller pieces that are approximately size of crab meat used in crab cakes. Place into a large mixing bowl.
- Dice the red pepper into small dice and add to jackfruit.
- Chop scallions (white and green part) finely, add to the bowl.
- Add all the other ingredients including the flax egg and mix well.
- Line a tray with wax paper, form crab cakes with your hands, and set on the tray. This amount of jackfruit should yield 6-8 cakes. Leave the cakes in refrigerator for 30-60 minutes.
- Spray the bottom of the frying pan with cooking spray and heat it over the medium high to high heat. Place 3 to 4 crab cakes into the pan at a time. Make sure you leave enough room between the crab cakes as it will help you move them around and flip them over. Cook for about 4-5 minutes on the first side and 3-4 minutes on the second side.
- Sprinkle the Vegan Jackfruit “Crab” Cakes with some freshly chopped cilantro and a squeeze of lemon.
Copyright © Eat the Vegan Rainbow, 2017