Insanely Good Vegan Crab Cakes With Dill Pickle Tartar Sauce
Vegan crab cakes are the perfect copycat recipe that is summery, flavorful, and has an ideal texture. Capers and lemon zest add a seafood flair, while the jackfruit mimics crab’s stringy texture.
Ingredients
Ingredients:
- 2 tbsp vegan mayo
- 1 tsp dijon mustard
- ½ tsp bay seasoning spice blend
- ¼ tsp cayenne pepper option
- 1 tbsp cut chives
- 1 can jackfruit drained
- ½ cup breadcrumb
- 1 tbsp capers
- ¼ tsp lemon zest
- ¼ tsp cracked pepper
- Salt to taste
Tartar Sauce:
- 2 tbsp vegan mayo
- 1 tbsp diced dill pickle
- Sprinkle Lemon Zest
- Salt + Pepper to taste
Instructions
Tartar Sauce:
- In a small bowl, combine vegan mayo, finely chopped dill pickles,lemon zest, salt and pepper. Mix with a spoon until well incorporated and set aside.
Crab Cake:
- In a large mixing bowl, combine mayo, dijon mustard, bay seasoning, cayenne pepper (optional,) chives, jackfruit, breadcrumbs, capers, and lemon zest. Mix until well combined. Cover bowl and let rest in the refrigerator for 20 minutes.
- Heat pan to medium heat and lightly coat with oil. Remove mixture from refrigerator and form into four cakes, shaping the mixture with your hands. Then place on a preheated pan. Cook on each side for four minutes or until golden brown.
- Remove from heat and enjoy with a generous dollop of tartar sauce. Enjoy!