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Crabyless Crab Cakes

A unique twist on a traditional crab cake using jackfruit.

Total Time:

Servings: 24

Ingredients

½ oz dry egg replacer

¼ cup water

5 Tbsp + ¼ cup extra virgin olive oil, divided

8 oz red pepper, diced ¼-inch

7½ oz yellow onion, diced ¼-inch

1 ½ tsp garlic cloves, peeled, minced

3 lb DOLE® Shredded Young Green Jackfruit, drained

¾ cup vegan mayonnaise

12 oz panko bread crumbs, divided

¼ cup nutritional yeast

3 Tbsp seafood seasoning

3 Tbsp soy sauce, less sodium

2 ½ tsp Tabasco sauce

1 ½ tsp kosher salt

1 ½ tsp black pepper

Combine egg replacer and water. Mix well.
In sauté pan over medium-high heat, heat 3 Tbsp. oil and add red pepper, onion and garlic. Sauté until tender-crisp, 2 to 3 minutes. Chill.
Combine chilled vegetables, jackfruit, vegan mayonnaise, 5 oz of bread crumbs, egg replacer mixture, nutritional yeast, seafood seasoning, soy sauce, 3 Tbsp oil, Tabasco sauce, salt and pepper. Mix until well blended.
Using level #10 scoop, portion mixture and press each portion into a 2½-inch cake. Coat cakes on all sides with remaining 7 oz. bread crumbs.
On flat-top griddle over medium-high heat, heat the remaining ¼ cup of oil. Cook cakes, turning once, until golden brown, 1 to 2 minutes on each side.
Keep hot for service.