Jackfruit Crab Cakes

Ingredients

• 1 20- ounce can young green jackfruit
• 1 cup cauliflower florets, steamed or boiled until tender
• 3 Tablespoons vegan mayonnaise OR Cashew Sriracha Cream if you like spice
• 2 Tablespoons coconut flour
• 1 teaspoon lime juice
• 1 teaspoon chopped fresh dill
• 2 Tablespoons chopped fresh parsley
• 2 Tablespoons small diced red bell pepper
• 2 green onions, thinly sliced
• 1/2 teaspoon sea salt
• 1/2 teaspoon Old Bay seasoning
• 2 Tablespoons olive or avocado oil
• Additional Sriracha Cashew Cream (optional)
• Lemon slices (optional)

Instructions

1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
2. Steam or boil the cauliflower florets until they are tender. Drain and allow to cool.
3. Drain and rinse jackfruit. Place in a small saucepan, cover with water. Over medium heat, bring to a boil. Cook for 10 minutes at a slow boil, until jackfruit is fork tender. Drain and allow to cool.
4. While jackfruit is cooling, using a fork gently mash the cauliflower florets. Making a smooth puree, leaving a few pieces about the size of a pea or so.
5. Next chop the jackfruit until it is flaky with just a few bite sized chunks left intact.
6. In a large mixing bowl, combine all ingredients except coconut flour. Stir to combine.
7. Last, gently fold in coconut flour.
8. In a large skillet, heat the 2 Tablespoons of oil over medium heat. While pan is heating, make the mixture into cakes/patties.
9. Using a large scoop, scoop out the mixture into your hands, press into a patty about 3″ in diameter. You will make 6 crabby patties/crab cakes.
10. Place the jackfruit crab cakes into the skillet. Over medium heat, cook about 3 minutes on each side until they are nicely browned.
11. Remove to the parchment lined baking sheet. Bake for 10 minutes at 375 degrees.
12. Serve with a slice of lemon and Sriracha Cashew Cream.