Soy Curl and Jackfruit Vegan Crab Cakes Recipe

5 from 19 votes

Prep Time15

Cook Time40

Course: Appetizer, Main Course

Cuisine: American

Servings: Crab Cakes

Calories: 52kcal

Author: Kathy Hester

1 15 oz. can jackfruit drained and pulsed in a food processor
1 15 oz. can chickpeas drained with liquid reserved, use the reserved chickpea liquid for another recipe (aquafaba)
2 cups dry soy curl reconstituted and strained (about ½ a package) - then pulsed in a food processor
2 tablespoons ground flaxseed mixed with ¼ cup warm water
1 to 2 tablespoons Old Bay seasoning ,there is a salt-free version
1 tablespoon minced parsley fresh or dry
2 teaspoons dulce kelp, or other ground seaweed flakes, or crumbled toasted nori sheets
2 teaspoon garlic powder
2 teaspoon paprika
1 teaspoon onion powder

Gluten-free baking mix oat flour, or whole wheat flour, as needed if the mix is too wet to make patties
Salt ,to taste if not using Old Bay with salt

Add the shredded jackfruit, chickpeas, and soy curl pieces to a large mixing bowl and mash with a potato masher until the chickpeas are well smushed.
Add in the rest of the ingredients - but not the optional flour - you may not need it!
Portion out to ¼ - ⅓ cup vegetarian crab cake patties - it makes about 15 patties.

Add some parchment paper to your air fryer. Place the crab cakes into your air fryer and cook at 375 degrees for 10 to 15 minutes, until they are firm enough to flip.
Flip them with a spatula and cook for 10 more minutes or until they are golden brown. You can freeze the leftovers for later!

Prepare a baking sheet with parchment paper and preheat your oven to 350 degrees.
Cook the patties for 15 to 20 minutes, or until you can flip one without it breaking.
Flip and cook 10 to 15 more minutes.
Serve hot with tartar sauce or mix some lemon juice in plain unsweetened yogurt and add in some dill or tarragon.