Two Jackfruit “Crab” Cakes on a plate
  • Easy
  • 30 Minutes
  • Serves 2-3

Nutrition Per Serving

  • Calories: 262 Cal
  • Fat: 12.4g (1.1g Saturated Fat)
  • Carbohydrates: 29.2g
  • Fiber: 6.3g
  • Sugar: 0.6g
  • Protein: 5.8g

Print Recipe


  • 1 each 14 ounce can of Young Jackfruit, drained (we used Native Forest)
  • 1/2 Cooked Quinoa
  • 2 Tbsp. Vegan Mayo
  • 1 tsp. Grainy Mustard
  • 1/2 tsp. Ground Black Pepper
  • 1/4 tsp. Garlic Powder
  • Zest of 1/2 of a Lemon
  • 1/4 tsp. Smoked Paprika
  • 2 tsp. finely sliced Chives
  • 1 tsp. Seaweed Flakes (optional)
  • Small bowl of Breadcrumbs or Panko for coating
  • Avocado Oil for frying


  1. Preheat your oven to 350 degrees. Add the quinoa to the food processor and process until slightly creamy. Add the jackfruit and pulse until in chunks. Transfer to a bowl and add the mayonnaise, mustard, black pepper, lemon zest, smoked paprika, garlic powder, chives, and seaweed flakes. Line a flat pan with foil and lightly spray with cooking spray.
  2. Form patties (should make about 6 small patties). Place onto the pan and into the freezer for 10 minutes. Remove them from the freezer and lightly press the patties into the bowl of breadcrumbs until well coated.
  3. In an olive-oil coated frying pan, pan sear the patties for 4-5 minutes on each side on medium-high heat until lightly browned on the outside. Then finish in a 350-degree oven for 5 minutes on each side until the inside is heated through.
  4. Serve and enjoy!