Vegan Crabless Crab Cakes

BY Sam Campbell

Ready in 30 Minutes | Serves 2


For that classic crab-cake style dish, easy as snack, starter with a green salad, sandwiched between lovely fluffy white burger buns for an ultimate meal, I’ve created a CRACKER Ceres Organics based recipe for the whole family. Give it a crack. Mix it up with different fresh herbs, or add feta or greens to give it a boost.

The almond spiked curry mayo is EPIC. I was quite surprised how moreish and banging this was. Works great with vegetables, crudite, and as a salad dressing. Vegans will love this.

Follow Sam on Instagram @chefsamcampbell for his culinary adventures.

Ingredients

Vegan Crab Cake

1 tin Organic Young Jackfruit , drained & shredded

2 tbsp Organic Egg Free Vegan Mayonnaise

1 cup panko crumbs

1 tbsp mustard

½ cup corn kernels

1 tbsp Organic Tamari Soy Sauce

3 spring onion, finely sliced

1 tsp cupboard spices: options paprika, curry powder, chilli flakes, turmeric

Spicy Curried Cocktail Sauce

3 tbsp Organic Egg Free Vegan Mayonnaise

1 tbsp Almond Butter in Conversion to Organic

1 tsp curry powder

1 tbsp Organic Ketchup

1 tsp Organic Tamari Soy Sauce

squeeze lemon juice to taste

Method

1. Mix the Jackfruit with the mayo, breadcrumbs, mustard, corn, Tamari and spring onion. Sprinkle over spices of your choice. I LOVE paprika, cumin and cayenne. Season.
2. Let the mix sit for 5 minutes, so the crumbs can absorb the liquid and to create some ‘sticking’. If it’s too dry, add more vegan mayo.
3. Press into patties/fritters. Heat a non stick pan, add some neutral cooking oil/coconut oil/olive oil, heat to medium and carefully cook for 4 minutes each side. Be careful to check it isn’t too hot as can burn easily.
4. Flip and cook a further 3-4 min. Sit on paper towel to absorb excess oil.
5. TO MAKE THE SAUCE: Mix all ingredients well, season with Tamari and lemon juice.