Plant-Based Crab Cakes

• Add the jackfruit, heart of palm, onion, and celery in a food process and blend on high to chop up the ingredients until it looks like crab meat. Blend to desired consistency (like more or less lumpy).
• Add mixture into a large bowl.
• Add lemon juice, nori flakes seasoning, onion powder, dillweed, unsweetened shredded coconut (optional), vegan mayo, olive oil, and Old Bay seasoning.
• Combine mixture.
• Use your hand or spoon to scoop a portion of the mixture to create a patty the size of the palm of your hand.
• Repeat until all of the mixture is used.

Using an Air Fryer

• Place patties in the air fryer for 20 minutes (setting for cooking seafood). Cook until golden brown.

Using a Frying Pan

• In a frying pan on medium heat add your favorite vegetable oil.
• When oil is hot, place a few patties in the frying pan to cook.
• When the crab cakes get golden brown, flip the cake over to fry the other side. (Remember these are vegetables and will not need to cook very long.)
• Once the cakes are golden brown on both sides, remove them from the pan and place them on a plate with a paper towel or a rack to drain the oil.
• Repeat until all patties are cooked.
• Enjoy your Vegan Crab Cakes with your favorite cocktail sauce or Vegan Tartar Sauce.