Replace traditional crab cakes with plant-powered JackCakes made with fiber-filled jackfruit, eggless mayo, and lots of colorful veggies. These JackCakes are nutritional powerhouses, delivering a delicious and healthy twist in each dippable bite.
Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
1tbspflax meal
3tbspwater
1cupyoung jackfruit (fresh or BPA-free canned and drained)
½cuphearts of palm (chopped, jarred or BPA-free canned, drained)
¼cuporganic corn (frozen and thawed)
¼cupred bell pepper (diced)
¼cupgreen onion (sliced)
¼cupcilantro (chopped)
¼cupEasy Vegan Mayo (link in Chef’s Notes)
2tspdijon mustard
1cupwhole grain bread crumbs (crumbled; easiest if done in food processor)
2tspOld Bay Seasoning (See Chef’s Notes)
2tspkelp seasoning (or nori sheets or Gomasio, link in Chef’s Notes)
1tbsplemon juice (freshly squeezed)
Directions
1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2
Make your flax egg: Add the flax meal and water to a small bowl, stir and set aside.
3
Add jackfruit and hearts of palm to a food processor and pulse 2–3 times until they’re shredded (do not over pulse or else you won’t have the “crabmeat-like” texture).
4
Transfer the jackfruit and hearts of palm to a large bowl. Add the remaining ingredients and mix well.
5
Form patties using ¼ cup of the mixture per patty (approximately one palm full). If using your hands, roll into balls in your palm then press gently into a disc shape that is approximately 1 ½-inches thick. Place on a parchment lined baking sheet.
6
Bake for 30 minutes, flipping halfway through.
7
Serve with your favorite dipping sauce (see Chef’s Notes for ideas).
Chef's Notes
Substitutions
Instead of hearts of palm, use artichoke hearts.
Substitute chia seed for the flax meal to make the “egg.”
Instead of green onion, use red or yellow onion.
Substitute parsley, chives, or dill for the cilantro.
Substitute oats, ground into a mealy texture, for the breadcrumbs.
For the Old Bay Seasoning
Make your own DIY “Old Bay Seasoning” or use store-bought. Start with 2 teaspoons and taste the mixture before adding an additional teaspoon (store-bought seasoning can be pretty salty, so less might be best!).
Prep Ahead
If using Easy Vegan Mayo, make it ahead of time and store in an airtight container in the refrigerator for 3 days before using in the recipe.
If making DIY “Old Bay Seasoning” make it ahead of time and store in an airtight container for up to 3 months.
In place of kelp seasoning, grind nori sheets in a coffee or spice grinder. Use 2–3 tsps of nori sheets in place of kelp seasoning. Or use Sea Veggie Gomasio instead of kelp seasoning.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
1tbspflax meal
3tbspwater
1cupyoung jackfruit (fresh or BPA-free canned and drained)
½cuphearts of palm (chopped, jarred or BPA-free canned, drained)
¼cuporganic corn (frozen and thawed)
¼cupred bell pepper (diced)
¼cupgreen onion (sliced)
¼cupcilantro (chopped)
¼cupEasy Vegan Mayo (link in Chef’s Notes)
2tspdijon mustard
1cupwhole grain bread crumbs (crumbled; easiest if done in food processor)
2tspOld Bay Seasoning (See Chef’s Notes)
2tspkelp seasoning (or nori sheets or Gomasio, link in Chef’s Notes)
1tbsplemon juice (freshly squeezed)
Directions
1
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2
Make your flax egg: Add the flax meal and water to a small bowl, stir and set aside.
3
Add jackfruit and hearts of palm to a food processor and pulse 2–3 times until they’re shredded (do not over pulse or else you won’t have the “crabmeat-like” texture).
4
Transfer the jackfruit and hearts of palm to a large bowl. Add the remaining ingredients and mix well.
5
Form patties using ¼ cup of the mixture per patty (approximately one palm full). If using your hands, roll into balls in your palm then press gently into a disc shape that is approximately 1 ½-inches thick. Place on a parchment lined baking sheet.
6
Bake for 30 minutes, flipping halfway through.
7
Serve with your favorite dipping sauce (see Chef’s Notes for ideas).
