Vegan Crab Cakes

These low calorie, low carb, gluten free, and vegan Crab Cakes will amaze you and all your friends with how good they are. Eat them like you would traditionally, add them to your meal preps, as a dinner side, or even as a creative sandwich filling.

5 from 1 vote

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Course: Appetizer, Lunch, Main Course

Cuisine: American

Keyword: vegan crab cakes

Prep Time: 10

Cook Time: 10

Servings: servings

Calories: 48kcal

Equipment

1 Baking Sheet

Ingredients

Crab Cake Ingredients

One 20-ounce can of green jackfruit drained
One 14-ounce can of whole hearts of palm drained and chopped into big pieces
1 teaspoon Creole seasoning
1 teaspoon Old Bay seasoning
1/2 teaspoon celery seeds
2 stalks green onion diced
1/2 teaspoon salt more to taste if necessary
1/4 cup all-purpose gluten-free flour
1/3 cup water

Breading For Frying

2 tablespoons cornstarch
1/2 cup all-purpose gluten-free flour
oil for frying (or oil cooking spray)

Instructions

Add all the ingredients for the cakes, except for flour and water, to a food processor. Process until jackfruit and hearts of palm are cut into flaky pieces.
Dump into a bowl and add flour and water. Mix well.
At this point, you can put this away in your fridge and fry as needed for up to three days.
In a shallow bowl, mix flour and cornstarch. Shape crab cake mixture into patty, dip each side into flour mixture. Fry on medium-low heat until each side is brown, about 3 minutes per side.

Nutrition