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)

TARTAR SAUCE

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.

Written by Derak Green

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