Local Flavors: Not-So-Crabby Cakes
8 oz young Jackfruit in brine
1 Tbs kelp seasoning
1 Tbs Old Bay
1 tsp worcestershire sauce
¼ tsp dried mustard
6 Tbs vegan mayonnaise
½ a lemon squeezed
1 Tbs dijon mustard
1 Tbs olive oil
1 tsp dried parsley flakes
2 Tbs fresh chopped green onions
1 Tbs Hot sauce
½ cup panko bread crumbs
2 Tbs garbanzo bean flour (can sub with one egg)
Step 1: Drain jackfruit from brine and rinse under water. Pat dry and put into food processor. Pulse for about a minute until fairly chopped. Will resemble flaked crab meat. Empty onto paper towels and sprinkle with kelp seasoning. Place additional paper towels on top and press as much liquid out of jackfruit as possible.
Step 2: Set panko, garbanzo flour and jackfruit aside. Thoroughly mix together remaining ingredients.
Step 3: Add panko, garbanzo flour, and jackfruit to wet ingredients and fold until fairly well incorporated. The panko will begin to absorb some of the liquid, and the mixture should start binding together.
Step 4: In a pan, heat one-half-inch of olive oil over medium heat. Form crab cake mixture into patties and cook for 3 minutes per side or until golden brown. Note: form patties to your liking before placing in oil. They hold together well but can break if pressed during frying.
Chef Becky Berberich
Becky Berberich, of Stevensville, was inspired by love of cooking and a passion for healthy, plant-based foods to start At the Veginning (https://attheveginning.com/), a blog dedicated to helping people find fun, colorful, vegan recipes, product reviews, and more. When she’s not taste-testing new food ideas and finding unusual produce, she enjoys hiking, reading, and crafting summer cocktails.