Vegan Lump Crab Cake Recipe

Prepare the Jackfruit

Drain and rinse the canned jackfruit. Remove the seeds and shred the jackfruit pieces using your fingers or a fork until it resembles crab meat.

Mix Ingredients

In a large bowl, combine the shredded jackfruit, breadcrumbs, crumbled nori, red bell pepper, green onions, garlic, lemon juice, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix well until combined.

Form Cakes

Shape the mixture into patties or cakes, about 2-3 inches wide. Refrigerate for at least 30 minutes to firm up.

Cook Cakes

Heat olive oil in a skillet over medium heat. Cook the cakes for about 4-5 minutes on each side or until golden brown.

Sauté Shallots

In a saucepan, add the chopped shallots and champagne. Simmer until the liquid is reduced by half.

Add Vegan Butter

Reduce heat to low and whisk in the vegan butter until melted and the sauce is smooth. Stir in lemon juice and season with salt to taste.

Prepare the Salad

In a large bowl, combine arugula, vegan parmesan, olive oil, balsamic vinegar, salt, and black pepper. Toss to combine and serve.