Jackfruit "Crab" Cakes
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1 20 oz can of young Jackfruit in brine drained and rinsed
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1/4 cup bread crumbs
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another 1/4 cup of breadcrumbs
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2 eggs
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1.5 tsp Dijon mustard
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2.5 tbsp mayo
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1 tsp Worcestershire sauce
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1 tsp Cooking With Greens Spicy Seafood Blend
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vegetable oil
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1.5 tbsp fresh parsley chopped
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1 tsp green onion chopped
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2 tbsp carrot shredded
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1 stalk celery finely chopped
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1/2 onion finely diced
- OPTIONAL: 1 sheet of Nore (seaweed wrap)
TARTAR SAUCE
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1 cup mayo
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1.5 tbsp relish drained
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1 tbsp red onion minced
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1 tbsp lemon juice
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1 tsp dijon mustard
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1/2 tsp Cooking With Greens go to Seasoning
Make tartar sauce and refrigerate. Boil jackfruit for 12 minutes, or until tender. Drain , cool and shred.
Combine 1 egg, mayo, parsley, onion,green onion, celery, Worcestershire, seasoning and mustard and chop up Nore sheet in a bowl. Mix well. Add the shredded and chopped jackfruit and 1/4 cup breadcrumbs. Fold gently until combined. shape into cakes and place on a foil lined baking sheet. Cover and refrigerate for 1 hour to firm.
Add second egg to a bowl. whisk. To a 3rd bowl add flour and 4th bowl, remaining breadcrumbs.
Dredge the cakes in flour, egg, then breadcrumbs and place in a hot nonstick pan with oil. Cook about 5 minutes each side until browned. Serve with tartar sauce.
Written by Derak Green
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