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Jackfruit Crabcakes
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Jackfruit "Crab"Cakes with Aquafaba Aioli

These crunchy coated, tender cakes have a hint of the sea, thanks to nori seaweed and Old Bay seasoning.
Course Appetizer
Servings 12
Author Robin Asbell

Ingredients

  • 1 14 ounce can green jackfruit in brine rinsed
  • 12 ounces extra firm tofu drained
  • 1 small onion
  • 1/3 sheet nori finely minced
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Old Bay seasoning
  • 2 cloves garlic minced
  • 2 teaspoons white miso
  • 1/8 teaspoon ground turmeric
  • 1/2 cup rolled oats
  • 1/2 cup panko

Aquafaba Aioli

  • 1/4 cups aquafaba
  • 1/4 cup raw cashews soaked at least 4 hours
  • 2 cloves garlic peeled and sliced
  • 2 tablespoons chopped parsley
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 cup avocado oil

Instructions

  • Drain, rinse, and soak the jackfruit in cold
    water while you prep, to remove as much of the brine flavor as possible. Wrap
    tofu in a towel to draw out moisture. Chop the onion in the processor by
    turning the machine on and dropping chunks of onion through the chute. Scrape
    into a bowl. Add the jackfruit and pulse to break up into fishy chunks, don't
    puree. Transfer to the bowl with the onions.
  • Put the tofu, nori, nutritional yeast, old bay,
    garlic, soy sauce, Dijon and turmeric in the processor and pulse to finely
    crumble the tofu, don't puree. Add to the jackfruit with the oats and stir
    well, mix with your hands to make a mixture that holds together.
  • Refrigerate for 30 minutes. Line a sheet pan with parchment.
    Spray with oil if desired. Preheat the oven to 375 F.
  • Scoop 1/4 cup portions of the jackfruit mixture and place
    each in panko and gently press in the coating. Place on pan, bake for
    20 minutes, carefully flip the cakes and bake for 20 more. Cool on a rack or serve hot.

Aioli

  • In a good blender, combine the aquafaba, cashews, garlic,
    parsley lemon juice, Dijon and salt. Secure the lid and process, starting on a
    lower speed and increasing until the cashews are smoothly pureed. Stop and
    scrape down any bits of cashew that are on the sides of the blender
    container.When the mixture is smooth, remove the plug from the lid and replace
    the lid. Start on low and increase to high and process for 4 minutes. At that
    point, start very slowly drizzling in the canola oil in a thin stream. It
    should take a couple of minutes to incorporate it. Drizzle in the olive oil in
    the same manner. Scrape the aioli into a storage tub or jar and refrigerate. It
    will thicken more as it chills. Keeps, tightly covered, for up to a week.