Vegan Crab Cakes with Soy Curls and Jackfruit (Air Fryer or Oven)

Craving a vegan version of crab cakes that still delivers the familiar seafood flavor? These soy curl and jackfruit crab cakes make a great main course for a dinner party or elegant enough as mini appetizers for special occasions.

They’re surprisingly quick to assemble and can be baked or air-fried for a lighter finish. This recipe uses pantry-friendly ingredients and a few simple techniques to get a flaky, seafood-like texture without any animal products.

To build the crab-like texture, this recipe combines shredded jackfruit, mashed chickpeas and reconstituted soy curls. A flax “egg” and seasonings hold everything together, while ground seaweed or crumbled nori provides the characteristic briny, ocean flavor—no fish required.

Where to buy jackfruit

For savory recipes like these crab cakes, choose canned young (unripe) jackfruit packed in water or brine; avoid sweet varieties. Canned jackfruit is often found in Asian grocery stores and many mainstream supermarkets. It can also be sold in vacuum-sealed plastic or tins.

Why eat vegan foods that resemble meat or seafood?

People choose plant-based eating for many reasons—health, environmental concern, or compassion for animals. That doesn’t mean they want to give up the familiar flavors and textures they love. Re-creating favorite foods with plants helps satisfy those memories and cravings without using animal ingredients.

I fondly remember enjoying crab cakes as a child; making them plant-based lets me enjoy those flavors now in a way that aligns with my values. Vegan versions of classic dishes make it possible to enjoy the same taste and texture without harming animals.

Recipes like seitan ribs, plant-based hot dogs, and veggie burgers show how versatile plant foods can be—these dishes capture the flavors we remember while being entirely plant-based.

What adds the “sea” flavor?

There are no fish ingredients here. The seafood impression comes from sea vegetables—dulse flakes, kelp granules, or crumbled toasted nori provide that briny, ocean-like note you associate with seafood. If you prefer a milder finish, reduce or omit the seaweed, but it’s the key to a convincing crab-like flavor.

You’ll need

The base of these crab-less crab cakes is simple: one can of jackfruit, one can of chickpeas, and about two cups of dry soy curls (reconstituted). A ground flaxseed slurry replaces the egg, and seasonings like Old Bay, parsley, garlic powder, paprika and onion powder bring the familiar flavor profile. Add kelp, dulse, or crumbled nori for the briny note.

Step-by-step guide

These cakes are straightforward to make and come together quickly with a food processor and a bowl.

• Drain the chickpeas and mash them in a medium bowl. This adds body and helps bind the cakes.
• Drain and pulse the jackfruit in a food processor until it resembles shredded crab. This gives the flaky texture.
• Reconstitute the soy curls in hot water or broth, drain well, and pulse briefly to make small morsels that add chew and texture.
• Combine the shredded jackfruit, mashed chickpeas and pulsed soy curls in a large bowl. Add the flax “egg” and seasonings. If the mix is too wet to form patties, add a little gluten-free baking mix, oat flour or whole wheat flour until it holds.
• Press the patties firmly when shaping so they don’t fall apart while cooking. If they break slightly while frying or baking, press them back together gently with a spatula.

Avocado can be used in the recipe in place of mayonnaise for a lighter, fluffier texture. Fresh herbs, a squeeze of lime, a little tamari, or a touch of curry paste and ginger can be added to customize the flavor—just pulse these ingredients in the food processor until the mixture is slightly chunky.

How to serve

• Top with tartar sauce, a lemon wedge, fresh relish of minced onion and bell pepper, and a sprig of dill.
• Serve over mixed greens with a creamy oil-free dressing for a crab cake salad.
• Pile into a bun with a creamy sauce for a crab cake sandwich—great for picnics.
• Turn it into a comfort-style fish fry with fries, coleslaw and hush puppies.
• Make mini cakes and serve with vegan mayonnaise mixed with lemon zest and minced green onions for a party appetizer.

Variations

Substitute hearts of palm or artichoke hearts for jackfruit to achieve a similar flaky texture. If you prefer no seaweed flavor, omit the dulse or kelp—your cakes will still be tasty but less briny. For extra crunch, press patties into panko crumbs before cooking. Gluten-free breadcrumbs work if needed. Add Old Bay or Cajun seasoning for a spicier profile.

Make-ahead options

Yes—these crab cakes can be prepared ahead. Form the patties and refrigerate them in a single layer in an airtight container until ready to cook. Or cook them about three-quarters of the way through, then cool and store in the refrigerator or freezer. Reheat from frozen in an air fryer for best texture.

Storage

Refrigerate leftovers for up to five days, or freeze for up to six months. Make larger batches and freeze individual portions so you can quickly reheat them in an air fryer, oven, or microwave for a fast meal. They’re delicious on salads, sandwiches, or served alongside steamed vegetables.

Substitutions

If you don’t have jackfruit, try hearts of palm or artichoke hearts for a similar flaky texture. Use TVP or another textured vegan ground substitute instead of soy curls. Swap chickpeas for white beans, and use a chia egg if you prefer it over flax. Celery seed and Old Bay (or a similar seasoning) are important for the classic flavor—don’t skip them unless necessary.

For an easy vegan tartar sauce, mix vegan mayonnaise with ground celery seed, a little mustard, chopped dill pickles and a pinch of onion powder or fresh dill.

More vegan seafood-style ideas

There are many ways to recreate seafood favorites at home using plant-based ingredients. Hearts of palm can make great “fish” tacos, chickpea salads offer a creamy sandwich filling, and pecan-crusted tofu or seitan can serve as satisfying fishless filets. Jackfruit also works well in dips and other crab-like preparations.

More soy curl recipe ideas

Soy curls are an adaptable single-ingredient non-GMO product that rehydrates quickly and soaks up flavor. Reconstitute in water or broth and squeeze out excess liquid before using. They’re popular with vegans and meat-eaters alike.

Try soy curls prepared as southern-style “fried” nuggets, air-fryer clam-style strips, or in General Tso–inspired dishes. Reconstituting in cooking liquid works for some recipes, so follow the directions for the dish you’re making.

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