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Jackfruit Crab Cakes (Without Any Crab)

By June 7, 2018Recipes
Reading Time: 2 minutes
The next Whole Life Challenge starts in:

I’ve been trying to cook vegan lately and, let me tell you, it’s not easy! I am already used to planning ahead, but vegan meals take a lot more planning if you don’t want to eat a ton of carbs.

Recently, I found a recipe online for jackfruit crab cakes. This recipe includes no actual crab and the cakes are instead made with this versatile and increasingly popular fruit. I was intrigued and decided to try it out.

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If you aren’t familiar with jackfruit, it is commonly used in Southeast Asian cuisine and is even the “national fruit” of both Bangladesh and Sri Lanka. Its meat-like texture has made it popular around the world among vegetarians and vegans. It can be found fresh in larger cities, but most of us are more likely to find it canned.

I updated the original recipe that I found to make it gluten free and compliant for the Whole Life Challenge. And you know what? It’s really good! I hope you enjoy it, too.

Jackfruit Crab Cakes (Without Any Crab)

If you don't eat seafood (or simply don't like paying the extra expense for it), try these "crab" cakes made with jackfruit instead.

Category Dinner, Paleo, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 8 patties
Author Alma Schneider


  • 1 can young green jackfruit drained, rinsed, and dried
  • 2 Tbs flax seed mixed with water let sit for 10 minutes so it gets thicker
  • 1 tsp cajun seasoning
  • 3 cloves minced garlic
  • 1 Tbs lemon juice
  • 1 tsp mustard
  • 4 Tbs scallions chopped green and white parts
  • 1/2 tsp ground black pepper
  • 1/2 cup almond flour or almond meal or any other kind of nut flour


  1. In a large bowl, mix all the seasonings and the prepared jackfruit together.
  2. Form into cakes and add a little more flour if they are too wet.
  3. Place in the fridge for about an hour so they firm up.
  4. If you are baking, place the cakes on a parchment paper-lined baking sheet and bake at 375 degrees Fahrenheit for about 10 minutes. Then flip and bake another 10 minutes.
  5. If you are frying, coat a non-stick pan with enough oil to coat the pan. Heat over a medium flame and fry the cakes for about 5 minutes until golden brown. Add more oil if necessary and fry on the other side for a few minutes until golden brown.
  6. Serve with your favorite yogurt or hot sauce.

Alma Schneider
Alma is a Licensed Clinical Social Worker, cooking coach, and food blogger. She is the founder of Take Back the Kitchen, a lifestyle program created to help people recognize and overcome common and unique obstacles to planning and preparing healthy meals. Alma provides demonstrations, workshops, and speaking engagements for individuals and non-profits, as well as for corporate wellness workshops, lunch and learns, and company retreats.

Alma has presented at TEDx and is the recipient of The American Red Cross award for Community Service. She has been featured on the Today Show, TV Land, CBS News and is a frequent contributor for CBS, Diabetic Lifestyle, and She has been featured in Family Circle Magazine, Family Fun Magazine, and numerous other websites and publications. Her syndicated recipe column appears in more than twenty print and online newspapers. Alma has been on the Whole Life Challenge for a year and a half and has never felt better.