Jackfruit Crabless Cakes with Lemon Dill Aïoli


Jackfruit Crabless Cakes with Lemon Dill Aïoli

If you want to go a healthier route, you can have this recipe, and you can always bake this! For those who are on a nutritious diet, this could be a great dish for you.
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3


  • One 20 oz (565g) can jackfruit, thoroughly rinsed and drained
  • 1½ cup (265g) cooked cannellini beans (or one 15oz/425g) can, rinsed and drained)
  • 4 green onions, finely chopped (green and white parts), plus more for garnish
  • 1 cup (160g) cooked brown rice
  • 2 tbsp chickpea flour, plus more if needed
  • 1 tbsp vegan mayonnaise (soy-free if necessary)
  • 1 tbsp old bay seasoning
  • 2 tsp liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
  • 1 tsp dried parsley
  • ½ tsp kelp granules
  • ½ tsp garlic powder
  • salt and black pepper to taste
  • sunflower oil(or canola oil) for frying

lemon dill aïoli

  • ¾ cup (165g) vegan mayonnaise (soy-free if necessary)
  • 3 tbsp lemon juice
  • 1½ tsp dried dill
  • ¼ tsp garlic powder
  • salt to taste


  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Place the jackfruit in a food processor and pulse about five times, until broken up into smaller pieces.
  • Pour the beans into a bowl and use a potato masher to mash them until creamy but still chunky. Add the jackfruit, green onions, brown rice, chickpea flour, mayonnaise, Old Bay, liquid aminos, parsley, kelp granules, garlic powder, salt, and pepper and stir together until combined. The mixture should hold together when you squeeze it. If it doesn’t, add chickpea flour by the tablespoon until it does.
  • Scoop up ⅓ cup(80 ml) of the mixture and use your hands to shape it into a patty. Place the patty on the baking sheet. Repeat with the remaining mixture. You should have about 12 patties.
  • Heat a large frying pan, preferably cast iron, over medium heat. Pour in enough oil to coat the bottom and heat for 2 to 3 minutes. Line a plate with paper towels. Place three or four patties in the pan and cook for 3 to 4 minutes on each side, until crispy and browned all over. Place the cooked patties on the plate and top with more paper towels to absorb any excess oil. Repeat with the remaining patties, adding more oil as necessary, until all are cooked.

to make the aïoli

  • Combine all the ingredients in a cup and stir together. Chill until ready to use.
  • Garnish the cakes with chopped green onions and serve with the aïoli on the side. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.


    • Alternatively, you can bake these crab cakes. Preheat the oven to 375°F/190°C. Leave the patties on the baking sheet. Spray the tops of the cakes lightly with olive oil. Bake for 10 minutes, flip them, spray with olive oil, and bake for another 10 minutes. Serve immediately.
    • You can also put these cakes in a sandwich, using the aïoli as a spread. You will not regret it!
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