Vegan Crab Cakes

Seafood has always been my favorite food growing up, hands down. Shrimp, lobster, calamari, crab cakes, you name it. Since becoming vegan, I’ve been experimenting with creating some of my favorite seafood dishes. Recently, I’ve been craving some of my old favs. So, I decided to make some vegan crab cakes.

I wasn’t sure if the family would into it, especially the hubs. He doesn’t like anything with a fishy taste. But you can’t go wrong with this vegan crab cake recipe. Everyone loved it. It’s easy to make and doesn’t require a lot of heavy lifting. The best part is that you have the option to bake or fry. I decided on he former, healthier option. Plus, it wasn’t much of a hassle in terms of cleaning up. Most of the work involved cutting up the veggies and placing most of the ingredients in a food processor.

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How to Make Vegan Crab Cakes

Ingredients:

About 2 cup Panko breadcrumbs for coating
1/3 cup Vegan mayo
2 tablespoons capers
2 tablespoons lemon juice
16 oz seaweed
1 tablespoon mustard
1 tsp old bay seasoning
1/2 teaspoon salt
Dash of black pepper and cayenne pepper
1 bell red pepper
2 celery stalks
1/4 cup shallot
1/3 cup Parsley
14 oz of young jackfruit

Directions:
Pour breadcrumbs on a plate which will be used to coat crab cakes.

In a food processor, chop ingredients except mayo. Once combined, stir in mayo and additional breadcrumbs. Let it stand for 15 minutes.

Fry using high heat cooking oil until brown or bake in the oven at 450 for about 45 minutes, flipping half way through baking.

Sauce
Combine 1/2 cup vegan mayo
1/4 cup ketchup
Add black pepper
Garlic powder
Onion powder