If you’ve been a fan of crab cakes, like me, you’re going to love this recipe. The only thing missing here is the harm to the crustacean and dangerous dairy!

Recipe Note: I encourage you to make the homemade mayo ahead of time, but you can also use a store bought vegan mayo like Vegenaise or Just Mayo.

Prep time: 45 minutes

Cook time: 20 minutes

Makes 8-10 crabby jackfruit cakes


  • 1 20-oz. can green jackfruit in brine
  • 1 cup cauliflower florets, steamed or boiled until tender
  • 3 Tablespoons homemade mayonnaise
  • 1 Tbs. flaxseed mixed with 3 Tbs. warm water
  • 1 stalk celery, finely diced
  • 2 Tablespoons small diced red bell pepper
  • 3 scallions, finely chopped (reserve 1/4 cup for garnish)
  • 1 Tbls. minced garlic
  • 2 Tbls. chopped fresh parsley
  • Juice of ½ a lemon
  • 1 Tbls. baking powder
  • 2 tsp. Vegan Worcestershire sauce
  • 1 Tbls. Dijon mustard
  • 1/4 tsp. black salt (mineral, ‘eggy’ taste)
  • 2 tsp. dulse flakes (‘seafood’ flavor)
  • Dash chili powder
  • 1 cup panko
  • S/P to taste
  • 1 teaspoon Old Bay seasoning

For the spicy dill mayo

  • ¼ cup homemade mayonnaise
  • 2-3 tsp. dijon mustard
  • 1 tsp. dried dill
  • 1 tsp. hot sauce

Chopped scallion greens and lemon slices for garnish.


  1. Line a large baking sheet with parchment paper.
  2. Using your food processor with ‘S’ blade, process the cauliflower florets until they resemble ‘rice’ and are uniform in size.
  3. Steam or boil the riced cauliflower until tender. Drain and cool.
  4. Meanwhile, combine the flaxseed with water. Mix and let stand for 10 minutes.
  5. Drain and rinse jackfruit. Place in a small saucepan, cover with water.
  6. Over medium-high heat, bring to a boil. Cook covered for 10 minutes at a slow boil, until jackfruit is fork tender. Drain & cool for 4 minutes.
  7. Heat a large skillet. Saute the bell pepper, celery, scallions and garlic until softened, about 5 minutes, adding small amounts of water to keep it from sticking. Transfer to a large mixing bowl.
  8. Pull apart the jackfruit with 2 forks, until it is flaky.
  9. Add the shredded jackfruit and riced cauliflower to the large bowl with the sautéed vegetables.
  10. Add the rest of the ingredients (except bread crumbs); mix everything together with your hands together until well combined and slightly chunky. NOTE: You can add half of the mix to the food processor for a creamier texture. Then, combine that with the chunky portion.
  11. Mix in half of the bread crumbs with your hands. Check the mixture to see that you have a consistency that will hold together. If it feels too loose, add more crumbs, up to another ¼ cup. Refrigerate for 30 minutes.
  12. Preheat oven to 375 degrees F.
  13. Heat a large skillet over medium heat. While pan is heating, form the mixture into 2-3” cake patties.
  14. Place the jackfruit cakes into the skillet. Over medium heat, cook for about 3-4 minutes on each side until they are nicely browned.
  15. Option: Place all patties on the parchment lined baking sheet and finish baking in the oven for 10-12 minutes.

TIP: Flaxseed and water creates a ‘gel’, and is used as an egg substitute and binder!