Friends, forget about real crab cakes. These vegan crab cakes taste just like the real thing!

Jackfruit does it once again, creating the perfect flaky, fish-like texture, and chickpeas add some protein. Not only is the texture spot on, but they’re also mega flavorful and crispy thanks to bread crumbs and a quick pan fry. These are NOT to be missed! Just 1 bowl required. Let us show you how it’s done!

Parsley, celery, Old Bay seasoning, capers, mustard, flaxseed meal, avocado oil, worcestershire, chickpeas, breadcrumbs, jackfruit, and celery

How to Make Vegan Crab Cakes

The base for these vegan crab cakes is a mixture of young green jackfruit for its shredded texture and chickpeas for a protein boost that brings them into entrée-friendly land.

Bowl of jackfruit, mashed chickpeas, celery, parsley, Old Bay seasoning, and bread crumbs

We included many of the flavors of traditional crab cakes, including Old Bay seasoning, Worcestershire, dijon mustard, lemon juice, and parsley. And we also added celery for a subtle crunch and capers for a brine-y element that resembles seafood.

Bowl with vegan crab cake mixture before cooking

A flax egg provides the binding that holds them together and breadcrumbs help them get crispy.

Bowl and plate of vegan crab cakes before cooking

Once formed into patties, they get a quick pan fry to develop a golden brown exterior.

Cooking vegan crab cakes in a cast iron skillet

And they’re elevated with a drizzle of vegan tartar sauce for serving.

Drizzling vegan tartar sauce over a stack of vegan crab cakes

We hope you LOVE these vegan crab cakes! They’re:

& JUST like the real thing!

They’d pair well with nearly any side, including our Perfect Roasted Asparagus, Vegan Caesar Salad, Instant Pot Potatoes (Fast, Tender, Buttery), and/or Crispy Cajun Baked Fries (Oil-Free!).

More Delicious Jackfruit Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Picking up a bite of a vegan crab cake from a plate

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 6 (Crab cakes)

Course Entree

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days


  • 1 Tbsp flaxseed meal
  • 2 ½ Tbsp water
  • 1 (14.5-ounce) can chickpeas, drained and rinsed
  • 1 (400-g) can young/green jackfruit in brine, drained (NOT ripe/yellow jackfruit)
  • 1-2 Tbsp Old Bay seasoning
  • 2 tsp vegan Worcestershire sauce (gluten-free friendly as needed)
  • 1 Tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 Tbsp capers, minced
  • 2 tsp caper brine
  • 1/4 cup finely chopped celery
  • 3 Tbsp minced parsley
  • 1/4 cup panko bread crumbs (gluten-free friendly as needed)
  • 4 Tbsp avocado oil, for cooking
  • In a large bowl, make the flax egg by mixing flaxseed meal and water. Set aside to gel for 5 minutes.

  • To the bowl with the flax egg, add drained chickpeas and begin mashing with a fork or potato masher. You want some bigger pieces of chickpeas (~1/4 inch) and some chickpea paste.

  • Thoroughly rinse and drain jackfruit. Then begin sorting. The pieces come in chunks or triangle shapes. Cut off the center “core” portion of the jackfruit that’s tougher in texture and separate it from the rest of the fruit. Then chop the core into smaller pieces. Use your hands or two forks to pull the remaining portion of the jackfruit that appears more stringy into small shredded pieces. You’re aiming to get the jackfruit into small, shredded/chopped pieces. Once shredded, rinse once more in a colander, drain, and thoroughly dry.

  • Add the jackfruit to the chickpea and flax mixture and mix until well combined.

  • Add the Old Bay seasoning (starting with lesser amount), Worcestershire, lemon juice, mustard, capers, and caper brine and mix well. Add the celery, parsley, and panko and mix until just combined. Place in the refrigerator to chill for 10 minutes.

  • Heat a large cast iron skillet over medium-high heat. Add half of the oil (2 Tbsp (30 ml) // adjust if altering batch size). Using a 1/2-cup measuring cup, scoop the crab cake mixture and pack firmly into the measuring cup. Place the measured mixture into your hand and flatten slightly, making a disc about 3 inches wide by 1 inch thick. Add the crab cakes to the pan, working in batches to avoid crowding, and cook for 3-4 minutes per side, until deeply golden and heated through. Repeat with remaining oil and crab cake mixture.

  • Best when fresh. Optionally, serve with vegan tartar sauce. Leftovers will keep in a sealed container in the refrigerator up to 3-4 days or in the freezer up to 1 month.

*Nutrition information is a rough estimate calculated with the lesser amount of Old Bay seasoning and without optional ingredients. This is a higher sodium dish that doesn’t skimp on flavor. For a lower sodium option, you can use less Old Bay Seasoning and thoroughly rinse both the chickpeas and the jackfruit.

Serving: 1 crab cake Calories: 171 Carbohydrates: 16.4 g Protein: 4.1 g Fat: 10.6 g Saturated Fat: 1.1 g Polyunsaturated Fat: 1.8 g Monounsaturated Fat: 6.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 724 mg Potassium: 182 mg Fiber: 4.1 g Sugar: 4.1 g Vitamin A: 196 IU Vitamin C: 3.8 mg Calcium: 37.6 mg Iron: 0.7 mg

By Vaibhav Navadiya

Hello Friends, I am Vaibhav, A Fitness trainer and Health Consultant. Hope you like my Blogs, and tips. Comment below for any help or suggestion. _Thank you.

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