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.


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


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.