Vegan Crabcake Sliders
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 sliders
Ingredients
  • 1 can Nature’s Charm jackfruit confit
  • 1 cup hearts of palm, finely diced
  • 1 stalk celery, finely diced
  • 2 tbsp finely chopped parsley
  • 2 tsp old bay
  • 2 tsp dijon mustard
  • 2 tsp vegan Worchestershire
  • ¼ cup vegan just egg
  • 1 crushed nori sheet or 1 tbsp seaweed flakes
  • 2 tbsp (28 g) vegan mayo + more for serving
  • ½ cup (60 g) panko bread crumbs
  • For Serving
  • Slider buns
  • Arugula
  • 2 roma tomatoes
Instructions
  1. Line a baking sheet with parchment paper.
  2. Combine the just egg, mayo, mustard, Old Bay, Worcestershire, celery and parsley, and salt in a large bowl. With a rubber spatula, gently fold in the artichoke, hearts of palm, and panko. Mix until just combined.
  3. Shape into 6 patties (about ⅓ cup each.) Place on the baking sheet and chill for 1 hour to help them set. You can speed this up to just 10 minutes in the freezer, just be sure to give it a stir every few minutes so it chills evenly.
  4. Airfry:
  5. Airfry the crab cakes at 375F for 20 minutes, flipping halfway through.
  6. Fry:
  7. Preheat a large nonstick pan over medium high heat and fill with ½”-1” (1.25-2.5 cm) of oil. When the oil is hot, add the cakes to the pan. Cook for 3-5 minutes on each side, until crispy and golden brown.
  8. Slice the slider buns in half. Layer the buns with a crab cake patty, arugula, tomato slice, and vegan mayo. Serve and enjoy!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/quick-easy-jackfruit-crabcake-sliders-vegan-30-minutes/