Ingredients
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Make your flax egg: Add the flax meal and water to a small bowl, stir and set aside.
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).
Transfer the jackfruit and hearts of palm to a large bowl. Add the remaining ingredients and mix well.
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.
Bake for 30 minutes, flipping halfway through.
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
Directions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Make your flax egg: Add the flax meal and water to a small bowl, stir and set aside.
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).
Transfer the jackfruit and hearts of palm to a large bowl. Add the remaining ingredients and mix well.
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.
Bake for 30 minutes, flipping halfway through.
Serve with your favorite dipping sauce (see Chef’s Notes for ideas).
