Are YOU Ready to Experience the Difference?
Are YOU Ready to Experience the Difference?​

Unleash the Flavor: Jackfruit Crabless Cakes with a Twist of Lemon Dill

A plate with spinach cakes and a bowl of Jackfruit Crabless Cakes served with a Lemon Dill Aioli dipping sauce.

Makes 3 to 5 servings | Category: Easy Vegan Weeksnights

Looking for a delicious and plant-based dish that will satisfy your taste buds? Look no further than our Jackfruit Crabless Cakes with zesty Lemon Dill Aïoli!

This recipe is a vegan twist on a seafood favorite, using jackfruit as the star ingredient. With its meaty texture and delicate flavor, these crabless cakes are guaranteed to impress even the most skeptical of eaters. And when paired with our tangy and creamy Lemon Dill Aïoli, every bite becomes an explosion of flavors.

So let’s dive into this mouthwatering recipe that will leave you craving for more!


  • One 20-ounce can jackfruit, thoroughly rinsed and drained
  • 1½ cups cooked cannellini beans/15 oz can, rinsed & drained
  • 3 green onions, finely chopped, plus more for garnish
  • 1 cup cooked brown rice
  • 2 tablespoons chickpea flour, plus more if needed
  • 1 tablespoon vegan mayonnaise (soy-free if necessary)
  • 1 tablespoon Old Bay Seasoning
  • 2 teaspoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free) 
  • 1 teaspoon dried parsley
  • ½ teaspoon kelp granules
  • ½ teaspoon garlic powder 
  • Salt and black pepper to taste
  • Sunflower oil (or canola oil) for frying

Lemon Dill Aioli

  • ¾ cup vegan mayonnaise (soy-free if necessary) 
  • 3 tablespoons lemon juice
  • 1½ teaspoons dried dill
  • ¼ teaspoon garlic powder 
  • Salt to taste


  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Place the jackfruit in a food processor and pulse about five times, until broken up into smaller pieces.
  3. Pour the beans into a bowl and use a potato masher to mash them until creamy but still chunky. Add the jackfruit, green onions, brown rice, chickpea flour, mayonnaise, Old Bay, liquid aminos, parsley, kelp granules, garlic powder, salt, and pepper and stir together until combined. The mixture should hold together when you squeeze it. If it doesn’t, add chickpea flour by the tablespoon until it does.
  4. Scoop up ⅓ cup of the mixture and use your hands to shape it into a patty. Place the patty on the
  5. baking sheet. Repeat with the remaining mixture. You should have about 12 patties.
  6. Heat a large frying pan, preferably cast iron, over medium heat. Pour in enough oil to coat the bottom and heat for 2 to 3 minutes. Line a plate with paper towels. Place three or four patties in the pan and cook for 3 to 4 minutes on each side, until crispy and browned all over. Place the cooked patties on the plate and top with more paper towels to absorb any excess oil. Repeat with the remaining patties, adding more oil as necessary, until all are cooked.
  7. While the cakes are cooking, make the aïoli: Combine all the ingredients in a cup and stir together. Chill until ready to use.
  8. Garnish the cakes with chopped green onions and serve with the aïoli on the side. Leftovers will keep in an airtight container in the fridge for 3 to 4 days.