Jackfruit "Crab" Cakes

  • 1 20 oz can of young Jackfruit in brine drained and rinsed
  • 1/4 cup bread crumbs
  • another 1/4 cup of breadcrumbs
  • 2 eggs
  • 1.5 tsp Dijon mustard
  • 2.5 tbsp mayo
  • 1 tsp Worcestershire sauce
  • 1 tsp Cooking With Greens Spicy Seafood Blend
  • vegetable oil
  • 1.5 tbsp fresh parsley chopped
  • 1 tsp green onion chopped
  • 2 tbsp carrot shredded
  • 1 stalk celery finely chopped
  • 1/2 onion finely diced
  • OPTIONAL: 1 sheet of Nore (seaweed wrap)
  • 1 cup mayo
  • 1.5 tbsp relish drained
  • 1 tbsp red onion minced
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1/2 tsp Cooking With Greens go to Seasoning
Make tartar sauce and refrigerate. Boil jackfruit for 12 minutes, or until tender. Drain , cool and shred.
Combine 1 egg, mayo, parsley, onion,green onion, celery, Worcestershire, seasoning and mustard and chop up Nore sheet in a bowl. Mix well. Add the shredded and chopped jackfruit and 1/4 cup breadcrumbs. Fold gently until combined. shape into cakes and place on a foil lined baking sheet. Cover and refrigerate for 1 hour to firm.
Add second egg to a bowl. whisk. To a 3rd bowl add flour and 4th bowl, remaining breadcrumbs.
Dredge the cakes in flour, egg, then breadcrumbs and place in a hot nonstick pan with oil. Cook about 5 minutes each side until browned. Serve with tartar sauce.

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