• Thee Burger Dude

Vegan Crab Cake Sliders


Let's make some Vegan Crab Cakes like Trader Joe's but WAY better!


So I love Trader Joe's, and I even like their Vegan Crab Cakes! They're great for a lazy meal, BUT, if you wanna put a little extra effort into your meal, these Crabless Cakes are infinitely better! If you are familiar with the Trader Joe's crab cakes, and if you like them, then you definitely need to make these!


We're starting off with Jackfruit, then adding in a bunch of seasonings, most importantly OLD BAY, and some lemon juice. We're also making a Jalapeño Lime Tartar sauce that is ridiculous too! You don't need to eat these as sliders, they work great on their own, so no sweat if you don't have any slider buns.


Most of the necessary ingredients can be found at Trader Joe's. Their cans of Jackfruit are a little bigger than other cans that I've gotten elsewhere, so you might end up with like 1 less crab cake than I did. I used the Trader Joe's Furikake seasoning, as well as the Golden Round crackers (they are like Ritz!) The only things you can't find at Trader Joe's is the Old Bay, Kelp Granules, and Seaweed Salt. The Old Bay is mandatory, but it's widely available at most major grocery stores. I found the Kelp and Seaweed Salt at Whole Foods, but you can also get them online (check the links!)


One note I'd like to add is to season this to taste as you go! Definitely be conservative with the lemon / lime and salt until everything is mixed up. It's a lot easier to add stuff, it's impossible to take it out!


I made a handy dandy video as well to show you the process! Take a gander!



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RECIPE

Makes 6 - 8 Crab Cakes

  • Slider Buns

  • Lettuce

Crab Cakes

  • 20 oz. can of Jackfruit (roughly chopped)

  • 10 Ritz style crackers (crushed)*

  • 2 Tbsp vegan mayo

  • 1 tsp dijon mustard

  • 1/2 tsp worcestershire (vegan)

  • 1/4 - 1/2 tsp Old Bay

  • 1 tsp chopped capers

  • 1/2 tsp caper brine

  • 1/4 tsp Seaweed Salt (optional)

  • 1 tsp Furikake Seasoning (optional)

  • 2 Tbsp chopped parsley

  • 2 Tbsp chopped dill

  • 3 Tbsp unsweetened plant-milk

  • 1 - 2 Tbsp lemon juice

  • Salt and Pepper to taste

  • Cayenne to taste

For Frying

  • 10 more crushed crackers for breading*

  • Oil for frying

*Can use breadcrumbs or panko instead.


Jalapeño Lime Tartar Sauce

  • 1/2 cup vegan mayo

  • 1 Tbsp dill relish

  • 1 tsp chopped dill

  • 1 tsp lime juice

  • 2 tsp jalapeño brine

  • Garlic salt to taste


INSTRUCTIONS

  1. Combine ingredients for the tartar sauce and set aside in the fridge.

  2. Combine everything for the Crab Cakes except the jackfruit in a bowl to make the crab cake slurry. Season to taste.

  3. Drain, wash, and pat dry your jackfruit. Then roughly chop it and fold into the crab cake slurry. Taste again for seasoning.

  4. Form your crab cake mixture into patties. I got 7 patties out of this mixture. Add them to a parchment paper lined baking sheet, and freeze for 20 minutes or so.

  5. Crush about 10 Ritz style crackers and add them to a bowl.

  6. Coat your crab cakes in the cracker bread crumbs.

  7. Heat up about 1/2 an inch of oil in a non-stick skillet.

  8. Fry your crab cakes until golden brown on both sides, then let rest on a wire rack.

  9. If making sliders, toast your buns, then dress with some lettuce, a crab cake, a liberal slathering of tartar sauce and dig in!

  10. ENJOY!

AIR FRY OPTION


I've never air fried these except to reheat them, but I don't see why this wouldn't work. I would line my air fryer with some parchment paper that I've poked a decent amount of holes in. Then spray the parchment paper and crab cakes with cooking spray. Cook 'em at 400 F for 5 minutes. Then flip and repeat until browned to your liking!

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