Serve these flavorful patties from the Compassionate Cuisine cookbook with a savory Caesar salad for an elegant and impressive date night meal.
What you need:
For the sauce:
1 cup vegan mayonnaise
¼ cup finely chopped shallots
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped capers
2 tablespoons ketchup
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon vegan Worcestershire sauce
½ teaspoon paprika
½ teaspoon minced garlic
¼ teaspoon black pepper
â…› teaspoon cayenne pepper
â…› teaspoon saltÂ
For the crab cakes:
1½ cups breadcrumbs
¼ cup plus 1 tablespoon vegan mayonnaise
2 tablespoons capers, rinsed and chopped
2 tablespoons lemon juice
2 teaspoons kelp flakes
1 tablespoon yellow mustard
1 teaspoon Old Bay seasoning
½ teaspoon salt
â…› teaspoon black pepper
â…› teaspoon cayenne pepper
1 (20-ounce) can jackfruit, in brine, drained and chopped
½ cup finely chopped red bell pepper
1 cup finely chopped celery
¼ cup minced fresh parsley
1 large shallot, minced
3 tablespoons olive oil
What you do:
- For the sauce, in a small bowl, whisk all ingredients. Refrigerate until ready to serve.
- For the crab cakes, in a shallow dish, place ¾ cup breadcrumbs and set aside. In a medium bowl, add mayonnaise, capers, lemon juice, kelp flakes, mustard, Old Bay seasoning, salt, pepper, and cayenne, and stir. Add jackfruit, bell pepper, celery, parsley, shallots, remaining ¾ cup of breadcrumbs, and stir to combine. Let stand 10 minutes to allow breadcrumbs to bind everything together.
- Gently shape into four patties, about 3 inches wide and ½ inch thick. Coat patties in breadcrumbs. In a large skillet over medium heat, warm oil. Fry cakes until golden brown and crisp, about 3 minutes per side. Serve immediately with a dollop of remoulade sauce on top.
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