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Vegan Crab Cakes with Remoulade Sauce

Light, crispy, and oh so flavorful, these jackfruit-based crab cakes are sure to be a hit at your next dinner party.  

Serves: 4
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Serve these flavorful patties from the Compassionate Cuisine cookbook with savory Caesar salad for an elegant and impressive date night meal.

What you need:

For the sauce:
1 cup vegan mayonnaise
¼ cup finely chopped shallots
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped capers
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon vegan Worcestershire sauce
½ teaspoon paprika
½ teaspoon minced garlic
¼ teaspoon black pepper
⅛ teaspoon cayenne
⅛ teaspoon salt

For the crab cakes:
1½ cups breadcrumbs
¼ cup plus 1 tablespoon vegan mayonnaise
2 tablespoons capers, rinsed and chopped
2 tablespoons lemon juice
2 teaspoons kelp flakes
1 tablespoon yellow mustard
1 teaspoon Old Bay seasoning
½ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon cayenne pepper
1 (20-ounce) can of jackfruit, in brine, drained and chopped
½ cup finely chopped red bell pepper
1 cup finely chopped celery
¼ cup minced fresh parsley
1 large shallot, minced
3 tablespoons olive oil

What you do:

  1. For the sauce, in a small bowl whisk all ingredients. Refrigerate until ready to serve.
  2. For the crab cakes, in a shallow dish place ¾ cup breadcrumbs and set aside. In a medium bowl, add mayonnaise, capers, lemon juice, kelp flakes, mustard, Old Bay seasoning, salt, pepper, and cayenne, and stir. Add jackfruit, bell pepper, celery, parsley, shallots, remaining ¾ cup of breadcrumbs, and stir to combine. Let stand for 10 minutes to allow breadcrumbs to bind everything together.
  3. Gently shape into four patties, about 3 inches wide and ½ inch thick. Coat patties in breadcrumbs. In a large skillet over medium heat, warm oil. Fry cakes until golden brown and crisp, about 3 minutes per side. Serve immediately with a dollop of remoulade sauce on top.

Photo credit: Linda Soper-Kolton and Sara Boan

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