Crab Cakes (okara & jackfruit)

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These are delicious. They are crunchy on the outside and soft in the inside. Unfortunately, this recipe may not be for everyone as it is made with okara, the pulp left over from making soy milk. You may want to experiment with mashed (firm) tofu instead of okara, but I have not tested the recipe to see how that would turn out.

Yield: about 10 (34 g/1.2oz)

Ingredients

  • 1 pkg jackfruit (300 g/10 oz), drained and rinsed
  • ¾ cup okara* (5 oz)
  • 2 tsp onion powder
  • ¼ tsp garlic powder
  • 1 ½ tsp nori powder
  • 1 ½ tsp dried parsley
  • 1 tsp Old Bay Seasoning
  • ½ tsp salt
  • ¼ tsp, fresh ground pepper
  • 2 Tbsp mayonnaise or use Cashew Sour Cream
  • ¼ cup soft bread crumbs

For Breading

  • 1 cup panko breadcrumbs
  • ½ cup water
  • ½ tsp psyllium husks*

Instructions

  1. Drain and rinse the jackfruit. Using a salad spinner to remove excess moisture is ideal.
  2. Add to a large mixing bowl the jackfruit, okara, onion powder, garlic powder, nori powder, parsley, Old Bay Seasoning, salt and pepper. Mix well to incorporate then mix in the mayonnaise and soft bread crumbs. Again mix well to combine. The mixture should be moist, not wet, and should hold together when squeezed together.

Breading and Baking

  1. Put panko bread crumbs onto a shallow plate and set aside.
  2. In a small bowl mix together the water and psyllium. Let sit for 5 to 8 minutes to thicken slightly.
  3. Using a scant ¼ cup of mixture, form into little cakes, about 2-inches in diameter and ½-inch thick.
  4. One by one, dip crab cake into the psyllium mixture. Dredge both sides in the panko bread crumbs then place crab cake on a parchment lined baking pan. These can be breaded the day before and baked later.
  5. Preheat oven to 375°F. Bake for 15-20 minutes per side. Alternatively, these can be done in an Air Fryer. Set temperature to 400°F and start checking after 12-15 minutes.
  6. Serve alone or with Vegan Tartar Sauce.

Notes

Okara: The sucess of this recipe is dependent on the okara having very little moisture in it. I strain my soy milk through an unbleached cotton milk bag. Then I use my hands to wring out any excess milk which results in the okara having very little moisture in it.

Psyllium husk is a natural soluble fiber that can be used as a binding agent/egg replacement.