Easy Vegan Crab Cakes
There’s nothing quite like the delicious and indulgent taste of crab cakes. But what should you do if you’re trying to avoid seafood? I have just the answer: Give my Easy Vegan Crab Cakes a try!
Tasty and full of nutrients, they’re so close to the real thing that you’ll never miss the old version. But what makes these so unique?
First, the base of these Easy Vegan Crab Cakes is made of artichoke hearts and jackfruit. Artichoke is high in digestion-supporting fiber and has an incredibly rich nutritional profile.
For example, did you know that artichoke contains vitamins A, C, K, and B6 as well as folate, magnesium, and zinc?  As a result, artichokes are known to support heart health, digestion, and even healthy blood sugar levels.
In fact, studies have shown that consuming artichoke daily for 12 weeks significantly reduced blood pressure in patients with mild hypertension. 
Meanwhile, the jackfruit in these Easy Vegan Crab Cakes, which is the vegan substitute for crab, comes with its own benefits.
In case you aren’t familiar with it, jackfruit is a tropical fruit with a slightly sweet flavor but has a meaty texture. High in fiber and protein, jackfruit also contains vitamins A and C along with riboflavin, magnesium, manganese, potassium, and more.
As a result of its high fiber and nutritional content, jackfruit has been found to help support healthy blood sugar levels.
In fact, studies have shown that consuming just 20 grams of jackfruit extract significantly reduced blood sugar levels and improved glucose tolerance in people both with and without diabetes. 
Additionally, thanks the amount of vitamin C in both jackfruit and artichokes, these Easy Vegan Crab Cakes can help to support your immune system as well.
So, as you can see, there’s not much to lose when it comes to trying these Easy Vegan Crab Cakes. Plus, they’re easy to prep and ready in under an hour! Now, let’s get cooking!
Easy Vegan Crab Cakes
Time: 50 minutes
1 tablespoon ground flaxseed
1 can (14 ounces) artichoke hearts packed in water, rinsed and drained
1 can (14 ounces) jackfruit, rinsed and drained
1 tablespoon dulse flakes
¼ cup celery, roughly chopped
¼ cup vegan mayonnaise
1 teaspoon Dijon mustard
¼ lemon, juiced and zested
1 teaspoon smoked paprika
Sea salt and pepper, to taste
2 tablespoons fresh dill, chopped
1 tablespoon fresh parsley, chopped
½ cup cassava flour
1. Preheat the oven to 400 degrees F. Lightly grease a baking sheet and set aside.
2. In a small bowl, combine the flaxseed with 3 tablespoons of water. Mix well, then set aside for 5 minutes, or until a gel forms.
3. In a food processor, combine the artichokes, jackfruit, dulse flakes, and celery. Pulse for 4-5 minutes, or until roughly chopped. Do not over-process.
4. In a large mixing bowl, whisk the vegan mayonnaise, Dijon mustard, lemon juice and zest, paprika, and salt and pepper.
5. Next, add in the flaxseed mixture, artichoke mixture, dill, parsley, and cassava flour. Mix well with a rubber spatula to combine.
6. Scoop about ⅓ cup mixture into your hand and roll into a ball. Gently flatten and transfer to the prepared baking sheet. Repeat to make 12 patties.
7. Transfer the baking sheet to the oven and bake for 18 to 20 minutes, gently flipping halfway through.
8. Serve the crab cakes warm. Garnish with dill and lemon wedges, if desired.
To freeze, place cooled patties on a baking sheet lined with parchment paper. Transfer to the freezer. Once completely frozen, transfer to a resealable bag. To reheat, thaw in the refrigerator then bake at 350 degrees F for 8-10 minutes.