Vegan Crab Cakes with Creole Aioli

By Samantha Binkley

It’s crazy to think this recipe is crab-free, gluten-free and dairy-free…but it is, and it’s absolutely delicious. I’m a big fan of crab cakes but when I can find a way to make them meat-free and healthier, I am all for it.

This version uses canned green jackfruit* as the main ingredient that mimics the crab. All the other ingredients listed impart flavors and textures that hold the crab cakes together nicely.

I like to form the cakes overnight and allow them to firm up before cooking, but 30 minutes is all that is required.


*Canned jackfruit can be found at better natural food markets and Trader Joes.

Ingredients

Makes 6 servings

Vegan Crab Cakes ( Makes about 12-14 3" diameter patties)

  • 2

    tbsp olive oil, separated

  • 1

    small onion, diced

  • ½

    cup celery, diced

  • 4

    cloves garlic, minced

  • 1

    cup canned green jackfruit, broken up with a wooden spoon

  • 1

    small red bell pepper, diced

  • 1

    tsp Healthy On You "Provence You’ve Been Gone" spice blend

  • 1

    tbsp Old Bay seasoning

  • 4

    sprigs, fresh thyme, leaves only

  • 1

    cup water chestnuts chopped fine (one 8 oz can)

  • ½

    cup bamboo shoots, chopped fine

  • 1

    15 oz can chickpeas drained and crushed

  • 1

    cup Sir Kensington Fabanaise (vegan mayo)

  • 1

    cup paleo flour or almond flour

  • zest of one lemon

  • 1

    tsp sea salt

For the Creole Aioli

  • ½

    cup Sir Kensington Fabanaise

  • 2

    tsp Healthy On You “House of the Rising Spice” spice blend

  • zest of one lemon

  • juice of one lemon

  • 3

    dashes of Tabasco sauce

Preparation

To Make the Vegan Crab Cakes

  1. Line a 9x13 baking sheet with parchment paper and set aside.

  2. Heat ½ the olive oil under medium heat. When hot, add the onions, garlic, celery and Jackfruit and salt.

  3. Sweat the onions and break up the jackfruit as it cooks and softens.

  4. Remove from the stove when the onions are translucent and the jackfruit is soft about 5-7 minutes.

  5. In a large bowl, add the crushed chickpeas, bell pepper, water chestnuts, bamboo shoots, thyme, the Provence You’ve Been Gone, Old Bay seasonings, lemon zest, and almond flour.

  6. Stir to combine all ingredients.

  7. Add the Fabanaise and fold in the cooked jackfruit mixture.

  8. Form the mixture into small patties, place on the baking sheet and place in the refrigerator for 30 minutes or more.

To Make the Creole Aioli

  1. Whisk all the Creole Aioli ingredients in a bowl and refrigerate while you complete the vegan crab cakes.

Finish the Crab Cakes

  1. Preheat oven to 375 F.

  2. When 30 minutes is up, remove the fab-cakes from the fridge and pre-heat a large frying pan and add a ½ tbsp of olive oil per batch.

  3. Working in batches, add 4-5 fab cakes at a time and cook for about 5-8 minutes on each side. Set back onto the baking sheet.

  4. When finished, add them to the sheet pan and bake for 12-15 minutes.

  5. Remove from oven and serve hot with the Creole Aioli.