Jackfruit “Crab” Cakes with Lemon-Dill Sauce

Young green jackfruit has a mild flavor and a flaky, stringy texture once it’s shredded, which makes it a surprisingly good stand-in for crab. Season it with Old Bay, lemon and a pinch of crumbled nori for a gentle taste of the sea, bind it with a little mayo and panko, and pan-fry until the outside is golden and crunchy.

The one step you can’t skip is squeezing the jackfruit dry. If you’ve never cooked with it, our Jackfruit 101 guide shows you which cans to buy. Planning a holiday spread? These pair nicely with our Hot Spinach Artichoke Dip and Herb and Cheese Stuffed Mushrooms.

Jackfruit “Crab” Cakes with Lemon-Dill Sauce

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Shredded young green jackfruit seasoned with Old Bay, lemon and a whisper of nori, formed into tender cakes with a crisp panko crust and pan-fried until golden. Served with a cool lemon-dill sauce, they make an impressive holiday appetizer or a light dinner.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4 servings (8 cakes)

Course: Appetizer, Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

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For the lemon-dill sauce

• 1/2 cup mayonnaise or vegan mayo
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill chopped
• 1 teaspoon capers drained and chopped (optional)
• 1 teaspoon Dijon mustard

For the cakes

• 2 (20-ounce) cans young green jackfruit in brine or water not in syrup
• 1/3 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 teaspoons Old Bay seasoning
• 1/2 sheet nori crumbled very fine (optional)
• 1/4 cup celery finely diced
• 2 green onions thinly sliced
• 2 tablespoons fresh parsley chopped
• 1 1/4 cups panko breadcrumbs divided
• 3 tablespoons vegetable oil for frying
• 1 lemon cut into wedges, for serving

Method

 

1. Drain and rinse the jackfruit. Trim off any firm core tips, then pull the pieces apart with your fingers or two forks into flaky shreds, mashing any seeds. Wrap the jackfruit in a clean kitchen towel and squeeze out as much liquid as you can. This is the most important step for cakes that hold together.
2. Make the sauce: stir together the mayonnaise, lemon juice, dill, capers and Dijon mustard. Refrigerate until serving.
3. In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, lemon juice, Old Bay and nori. Fold in the jackfruit, celery, green onions, parsley and 3/4 cup of the panko. Let the mixture rest for 10 minutes so the panko can soak up moisture.
4. Shape the mixture into 8 patties about 1/2 inch thick, then press both sides into the remaining 1/2 cup panko. If you have time, chill the cakes for 15 minutes to help them firm up.
5. Heat the oil in a large nonstick skillet over medium heat. Cook the cakes in batches for 3 to 4 minutes per side, until deep golden and crisp. Drain briefly on paper towels.
6. Serve hot with the lemon-dill sauce and lemon wedges.

Notes

Squeeze it dry. Wet jackfruit makes soft cakes that fall apart. Twist the towel hard, and squeeze again if liquid is still coming out.

Buy the right can. Look for young green jackfruit packed in brine or water. Ripe jackfruit in syrup is sweet and won’t work here.

Vegan option. Use vegan mayo and replace the egg with a flax egg (1 tablespoon ground flaxseed stirred into 3 tablespoons water, rested 5 minutes).

Bake instead. Brush or spray the cakes with oil and bake on a parchment-lined sheet at 425°F for 18 to 20 minutes, flipping halfway.

Make ahead. Shape the cakes up to a day ahead and refrigerate, covered. Cook just before serving.

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Shopping list

Produce

• 2 lemons
• 1 small bunch fresh dill
• 1 small bunch fresh parsley
• 1 bunch green onions
• 1 stalk celery

Refrigerated

• 1 large egg

Canned goods

• 2 (20-ounce) cans young green jackfruit in brine or water
• Capers (optional)

Pantry and condiments

• Mayonnaise (about 1 cup)
• Dijon mustard
• Old Bay seasoning
• Nori sheets (optional)
• Panko breadcrumbs
• Vegetable oil