Sep 24 2026
Restaurants›Table 28›Vegan Lump Crab Cake Recipe

Vegan Lump Crab Cake Recipe

Inspired by Table 28
Time1h
Serves4

Champagne beurre blanc + arugula parmesan salad

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Vegan Lump Crab Cake

For the Champagne Beurre Blanc

For the Arugula Parmesan Salad

Method

For the Vegan Lump Crab Cake

  1. 1

    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.

  2. 2

    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.

  3. 3

    Form Cakes

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

  4. 4

    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.

For the Champagne Beurre Blanc

  1. 5

    Sauté Shallots

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

  2. 6

    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.

For the Arugula Parmesan Salad

  1. 7

    Prepare the Salad

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

More from Table 28