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| Best Jackfruit "Crab" Cakes with Remoulade Recipe Ever |
What is Jackfruit "Crab" Cake with Remoulade?
Okay, let's address the elephant fruit in the room: Why call it "crab" when there's zero crab? It's all about the magic of young jackfruit! This incredible fruit, when shredded, mimics the tender, flaky texture of crab meat perfectly. Season it right, bind it up, pan-fry until golden, and boom – you've got a plant-based sensation that captures the essence of a classic crab cake. Is it sneaky? Maybe a little! But it's the delicious kind of sneaky. Think of jackfruit as the ultimate vegetarian octopus... or, well, crab impersonator! Remember that old saying, "the way to a man’s heart is through his stomach"? Well, this dish proves the way to everyone's heart is through incredible flavor, regardless of the source. Dare you not to lick the remoulade bowl clean.
Why You’ll Love This Jackfruit "Crab" Cake with Remoulade
Get ready to fall head over heels for these cakes! Here’s why:
- The Ultimate Plant-Based Wow Factor: The star of the show is how unbelievably close the texture and flavor get to real crab cakes. That satisfying flakiness, the savory-sweet punch, the golden-brown crunch – it’s pure culinary magic that will impress even the biggest seafood fans.
- Budget-Friendly Brilliance: Let's face it, real lump crab meat costs a pretty penny. Jackfruit is a fraction of the price, making these luxurious-tasting cakes incredibly wallet-friendly. Restaurant-quality taste on a home-cook budget? Yes, please!
- That REMOULADE Revelation: What takes these cakes from great to legendary? The creamy, tangy, slightly spicy remoulade sauce! It’s the perfect cool, zippy counterpoint to the warm, savory cakes, adding layers of flavor that make every bite irresistible. It’s as essential as the cake itself.
How to Make Jackfruit "Crab" Cakes with Remoulade
Quick Overview:These crave-worthy cakes are shockingly simple! Using pantry staples and canned jackfruit, you'll mix, form, pan-fry to golden perfection, and whip up a quick, creamy remoulade – all in about 30 minutes. The result? Crispy outside, tender and flavorful inside, smothered in the best sauce ever. Pure plant-based satisfaction.
Key Ingredients (Makes 8 cakes):
For the Cakes:
- 2 (20 oz) cans young green jackfruit in water or brine, drained, rinsed, thoroughly squeezed dry, and tough core pieces removed
- 1/2 cup finely diced celery (about 2 stalks)
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely sliced green onions
- 1/4 cup mayonnaise (vegan preferred)
- 2 tbsp Dijon mustard
- 1 tbsp Old Bay seasoning
- 1 tsp Worcestershire sauce (vegan preferred)
- 1 tsp lemon juice
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1 cup panko breadcrumbs (plus extra for coating)
- 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed & rested 5 mins) OR 1 regular egg
- 2-4 tbsp avocado oil or neutral oil for frying
- 1/2 cup mayonnaise (vegan preferred)
- 1 tbsp Dijon mustard
- 1 tbsp capers, drained and chopped
- 1 tbsp pickle relish (sweet or dill)
- 1 tsp lemon juice
- 1 tsp hot sauce (like Tabasco, optional)
- 1/4 tsp garlic powder
- Pinch of paprika
- Salt & pepper to taste
- Prep Jackfruit: Drain, rinse, and squeeze jackfruit extremely well using a clean towel to remove as much liquid as possible. Shred the jackfruit pieces with your fingers or forks until it resembles flaked crab/chicken. Discard any tough core bits. Place in a large bowl.
- Mix the Cakes: To the bowl with jackfruit, add diced celery, red pepper, green onions, 1/4 cup mayo, Dijon mustard, Old Bay, Worcestershire, lemon juice, smoked paprika, and black pepper. Mix thoroughly. Add the flax egg (or regular egg) and 1 cup panko breadcrumbs. Mix again until well combined and the mixture holds together when pressed. If too wet, add 1-2 tbsp more panko.
- Form Patties: Place about 1/4 cup of the mixture into your hands and form into a patty, about 3/4-inch thick. Press firmly so it holds its shape. Place on a plate or baking sheet. Repeat with remaining mixture (should make 7-8 patties). Chill in the fridge for 15-20 minutes (helps them firm up).Make Remoulade: While patties chill, whisk together all remoulade ingredients in a small bowl. Cover and refrigerate until ready to serve.
- Coat Patties: Place about 1/2 cup extra panko on a shallow plate. Gently press both sides of each chilled patty into the panko to coat lightly.
- Pan-Fry: Heat 2 tbsp oil in a large non-stick skillet over medium heat. Once hot (a breadcrumb should sizzle), add 3-4 patties, careful not to crowd the pan. Cook for 4-5 minutes per side, until deeply golden brown and crispy. Add more oil as needed for remaining batches.
- Serve: Transfer cooked cakes to a paper towel-lined plate briefly. Serve immediately with generous dollops of the chilled remoulade sauce.
These versatile cakes shine with simple sides:
- Classic Combo: A crisp, refreshing lemony kale salad or tangy coleslaw cuts through the richness beautifully.
- Comfort Food Fix: Pair with crispy oven-baked sweet potato fries or garlicky roasted asparagus.
- Light & Fresh: Serve atop a bed of mixed greens with extra lemon wedges and remoulade drizzled over.
- Sandwich Style: Pile them onto a soft brioche bun with lettuce, tomato, and extra remoulade for an epic vegan "crab" cake sandwich.
- Appetizer Action: Serve smaller cakes as bite-sized appetizers with remoulade for dipping.
- SQUEEZE, SQUEEZE, SQUEEZE!** Removing excess water from the jackfruit is CRITICAL. Wet jackfruit = soggy cakes. Use a clean kitchen towel and press hard!
- Chill Time is Key: Don't skip chilling the formed patties. It helps them bind and prevents falling apart in the pan.
- Don't Crowd the Pan: Cook in batches for the crispiest results. Crowding lowers the pan temp and steams the cakes.
- Panko Power: Panko breadcrumbs give the best light, crispy coating. Regular breadcrumbs work but won't be as crunchy.
- Flavor Boost: Taste the mixture before forming patties (it's safe!). Adjust Old Bay, salt, pepper, or lemon to your liking.
- Baking Option: Preheat oven to 400°F (200°C). Bake coated patties on a lightly oiled baking sheet for 20-25 mins, flipping halfway, until golden. Less crispy than frying but easier.
- Storing Leftovers: Let cooked cakes cool completely. Store in an airtight container in the refrigerator for up to 3 days. Store remoulade separately.
- Reheating: The best way to reheat and maintain crispiness is in the oven or air fryer.
- Oven: Preheat to 375°F (190°C). Place cakes on a baking sheet and heat for 10-15 minutes, flipping halfway, until hot throughout.
- Air Fryer: Reheat at 375°F (190°C) for 5-8 minutes, until crispy and hot.
- Avoid the microwave if possible, as it makes them soggy. If using microwave, do so briefly and finish in a hot skillet for a minute to crisp up.
- Freezing: Freeze uncooked, coated patties on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before cooking as directed. Cooked cakes can also be frozen (store remoulade separately), but texture may be slightly less crisp upon reheating. Reheat frozen cooked cakes in the oven at 375°F (190°C) for 15-20 minutes.
