Unlocking the Secrets of Vegan Crab Cakes
Vegan crab cakes offer a delightful twist on the classic seafood favorite, using plant-based ingredients to replicate the taste and texture of crab meat. At the heart of this recipe lie three key components: jackfruit, hearts of palm, and kelp granules. Let’s delve into why these ingredients are essential for creating the perfect vegan crab cake.
1. Jackfruit: The Versatile Star
Jackfruit, known for its fibrous texture and subtle sweetness, serves as the primary ingredient in vegan crab cakes. When shredded, jackfruit mimics the flakiness of crab meat, providing a satisfying texture that’s reminiscent of the real thing. Plus, jackfruit is rich in fiber, vitamins, and minerals, making it a nutritious addition to any plant-based dish.
2. Hearts of Palm: The Tender Touch
Hearts of palm add a delicate flavor and tender consistency to vegan crab cakes, enhancing their overall appeal. These tender shoots, harvested from the inner core of certain palm trees, offer a mild, slightly briny taste that complements the savory notes of the dish. With their subtle flavor profile and meaty texture, hearts of palm help elevate the authenticity of vegan crab cakes.
3. Kelp Granules: The Essence of the Sea
For that unmistakable taste of the ocean, kelp granules are the secret ingredient you need. Packed with umami flavor and essential minerals, such as iodine, kelp granules impart a distinct seafood taste to vegan crab cakes. By incorporating this nutrient-rich seaweed into the recipe, you’ll achieve a nuanced flavor profile that closely resembles the essence of crab meat.
Crafting Your Vegan Crab Cake Masterpiece
Now that you’re familiar with the star ingredients, it’s time to roll up your sleeves and get cooking! Here’s a simple recipe to help you whip up a batch of irresistible vegan crab cakes:
Vegan Crab Cakes with Remoulade Sauce
Equipment
Ingredients
- 1 can young jackfruit in brine
- 1 can hearts of palm
- ¼ cup vegan mayo (or make my tofu mayo)
- 1 flax egg (1 tbsp flax flour +3 tbsp water)
- 1-2 stalk celery, diced
- 1 white or red onion, diced finely
- 2 tsp kelp granules or dulse flakes
- 2 tsp old bay season
- 1 tsp Dijon mustard
- 1 tsp garlic, minced
- salt and pepper to taste
- ⅓ cup panko breadcrumbs if mixture is wet
- ⅓ cup panko breadcrumbs to coat the cakes
Remoulade Sauce
- ¾ cup vegan mayo or tofu mayo
- 1.5 tsp Dijon mustard
- 2 cloves garlic, minced
- 2 tbsp capers chopped finely
- 2 tsp lemon juice
- ¼ tsp vegan worcestershire sauce
- 1 tsp fresh parsley
Instructions
- First make your flax egg by combining the flax flour and water, stir and set aside for 5-10 minutes.
- In the food processor chop the celery and onions, finely. Remove to a large bowl.
- Make sure the jackfruit and hearts of palm are well drained and dried well. Add them to the food processor along with the kelp granules and process until is resembles crab meat. Just pulse a few seconds each time.
- Remove and add to the bowl with the celery and onions. Add remaining ingredients and combine. If the mixture is wet, add 1/3 panko bread crumbs. This will binded the mixture.
- Using parchment paper or silpat lined tray and using medium scoop. Scoop the mixture and form into a patty shape. You will get 8-12 depending on the size of scoop.
- Chill the patties for at least 1 hour to allow to firm up.
- How to cook oil free- Use a non stick griddle or frying pan. Fry the crab cakes for 4-5 minutes on each side until brown.
- Air Fryer- Cook at 350 degrees F for about 10 minutes
- These crab cakes can be fried with about 1/4 inch of oil until golden brown on both sides.
Remoulade Sauce
- Mix all ingredients in a bowl and chill until ready to serve with your crab cakes. This will stay fresh for 5 days in the fridge.
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