Jan 13, 2016
Krabby Patties (vegan crab cakes made with jackfruit)
Hello, beautiful ones. Well, I am officially on the aquafaba bandwagon. I can’t believe it has taken me THIS LONG to start cooking with this miraculous substance! I haven’t even begun to experiment the way I want to, but it worked so well in these krabby cakes of amazingness that I had to share this with you right away.
I guess I’m a little late to the jackfruit meat-substitute party, too. Oh, well. Better late than not. I love this stuff! Okay, I used canned but if you have access to fresh jackfruit (I am so jealous), by all means, use it. I actually had purchased some frozen when I was in Atlanta a couple of months ago, at that Indian market that stole my heart. But the frozen ones were really hard for some reason and I’m a little afraid of them. Should I cook them first to soften? How are the frozen ones usually prepared? Who knows? I still have them in my freezer, so if anyone knows what to do with them, please tell!
The best place to buy canned jackfruit is at an Asian market. Sometimes they have fresh ones, too! You can find it on Amazon but the price is substantially higher. I have it in my Amazon store here (a six-pack with free shipping). But find an Asian market near you, if you can, to save some money.
Let’s get back to aquafaba for a moment. For those of you who haven’t heard, it’s simply the water that chickpeas have cooked in (aqua=water/faba=bean). It’s a great egg replacer, and that’s how I used it in this recipe but I did also use some ground chia, just to be sure they held together. It worked like a charm! I think it even added a little airiness to the cake which was wonderful, even though I didn’t whip the aquafaba. Yes, these guys are still a little sloppy (what great crab cake isn’t?) but mostly they hold together well, certainly well enough to pick one up in a sandwich and devour it.
Kelp granules really add a nice, fresh ocean flavor to these cakes (so much better than a fishy taste in my opinion). But you could also use dulse flakes or any other sea vegetable or combination that you prefer.
So, save your bean water! I really can’t wait to do more cooking and baking with it. I hear it makes a sensational meringue! Yum.
- 1 20-oz. can jackfruit
- ½ cup diced celery
- 1/3 cup diced red pepper
- ¼ cup diced daikon radish
- ¼ cup freshly chopped parsley
- ¼ cup chopped green onion
- ½ cup blanched almond flour (sorry I have not tried it with a different flour)
- ½ cup oat bran
- 2 TBS maple syrup
- 1 TBS prepared horseradish
- 2 tsp kelp granules or other sea vegetable
- 2 tsp mustard
- 1 tsp lemon juice
- ½ tsp red pepper flakes
- ½ cup aquafaba + 2 TBS ground chia
- Water sauté the celery, daikon and red pepper until tender. Transfer to a bowl.
- Combine the ground chia with the aquafaba and set aside.
- Drain and rinse the jackfruit. Really rinse it well to remove the salt and other preserving agents that are used. Squeeze as much water from it as you can and shred it between your fingers, or use a fork. Slice the thicker core.
- Add the jackfruit and the remaining ingredients (except the aquafaba/chia mixture) and mix well to combine.
- Lastly, add the aquafaba mixture and stir well to combine. use your hands if you must but make sure everything is very well incorporated.
- Form into patties and cook on the stovetop in a non-stick pan. Flip when the bottoms are dry and have a bit of color and cook another 10 minutes or so. Be careful when flipping. They are very fragile when hot but firm up a bit as they cool off.
- Serve on buns with your favorite condiments or as is with a salad.
- I got four cakes but you can probably double it if you make them smaller. I like mine BIG so mine were about 4" in diameter and 1" tall. I served them with vegan mayo mixed with horseradish. SO GOOD!!!