4 30 Minutes
Print Recipe

Jackfruit Crab Cakes


  • 1 flax “egg” 1 tbsp ground flax seed + 3 tbsp water
  • 410g can SPC jackfruit
  • 400g can white butter beans
  • 2 tbsp green onions, chopped
  • 1/2 cup corn, fresh or frozen
  • 1 tbsp lemon juice
  • 1/4 cup mayonnaise, or vegan mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp sea salt
  • black pepper
  • 1/4 cup chives, finely chopped
  • 1/4 cup coriander, finely chopped
  • 3/4 cup bread crumbs
  • 1/3 cup plain flour
  • 2 tsp Old Bay seasoning or seafood seasoning
  • 2 tbs – 1/3 cup canola oil or grapeseed oil, for frying
  • Aioli, sriracha and lemon wedges, to serve


  1. To make flax egg: In a small bowl, mix ground flaxseed and water and let stand for 5-10 minutes.
  2. In a food processor blend beans until smooth.
  3. Drain jackfruit and put in a large mixing bowl. Using hands, break apart jackfruit chunks, so it resembles crab meat. Discard hard pieces.
  4. Add green onions, corn, lemon juice, mayonnaise, mustard, flax egg, breadcrumbs, blended beans and herbs. Mix well until combines and season well.
  5. Place flour and and old bay seasoning on a plate, season well and stir to combine.
  6. Using a 1/4 cup, scoop out crab cake mixture to form patties. Press into flour mixture, coated evenly.
  7. Cover the bottom of a large skillet with a thin layer of oil (1 to 2 tablespoons) and heat on medium heat. When the oil is hot add the cakes, cook 3-4 minutes on each side until golden brown. Flip and cook until golden brown and firm to the touch. Add 1-2 tbs extra oil between batches.
  8. Serve with aioli or sriracha and a lemon wedge.
Jackfruit Crab Cakes

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