Jackfruit “Crab” Cakes

with Homemade Cocktail Sauce

Jackfruit is a great plant-based alternative for crab: easy to work with, mildly flavored, insanely yummy—and can transform into pulled pork or these cakes.

MAKES 6 • SERVING SIZE 1

20oz (560g) canned jackfruit, rinsed, drained, and patted dry

1 slice whole grain bread

3 tbsp unsweetened soy milk

2 tbsp vegan mayonnaise

3 tbsp finely chopped celery

1 tbsp Old Bay Seasoning

½ tsp garlic powder

5 tbsp panko breadcrumbs

lemon wedges

FOR THE SAUCE

¼ cup ketchup

2 tsp horseradish

1. Set the air fryer temp to 400°F. Spray the fryer basket with canola oil.

2. Make the cocktail sauce in a small bowl by combining the ketchup and horseradish. Set aside.

3. Roughly chop the jackfruit and discard any hard pieces. Place the jackfruit in a medium bowl. Set aside.

4. In a separate medium bowl, place the bread and soy milk. Allow the bread to soak up the milk.

5. Add the bread, milk, mayonnaise, celery, Old Bay Seasoning, garlic powder, and breadcrumbs to the jackfruit. Mix well. With clean hands, form the mixture into 6 equally sized cakes.

6. Place the cakes in the fryer basket and cook until golden brown, about 12 minutes.

7. Transfer the cakes to a serving platter. Serve immediately with the cocktail sauce and lemon wedges.

Jackfruit “Crab” Cakes