vegan crab recipes

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Vegan crab puffs

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These little “crab” puffs are so delicious and addictive that you may not be willing to share. But if you can find it within yourself to let a few go, they will make a perfect party snack, or even a wonderful topping to a light summer salad.

I love to use jackfruit to mimic crab! I use it in our crab cakes, and even vegan crab rangoons. Jackfruit is mild in flavor with a hint of sweetness, so it works perfectly to take on the flavors of the spices in these crab puffs. The texture is also pretty spot on for lump crab meat, so it is the perfect imitator when trying to recreate vegan versions of crab recipes!

These vegan crab puffs are so tasty and so cute, they will not last at a party or even at your dinner table. We also included a recipe for a horseradish aioli that is perfect for dipping these tasty little bites that is beyond delicious!

I also like the crab puffs as a topping for a salad in the summer or just a light dinner on their own, not party required!

So if you are looking for the perfect light summer time bite, give these crab puffs a try! I don’t think you will be sad you did, and you might surprise a few friends who may not ever even guess these puffs were vegan!

INGREDIENTS:

Crab Puffs:

  • 1 can of jackfruit in brine

  • 3 tablespoons vegan mayo

  • 1/4 finely chopped small onion

  • 2 to 3 teaspoons dulse flakes

  • 1/2 cup panko bread crumbs

  • 1 tablespoon lemon juice

  • 1 teaspoon Old Bay seasoning

  • 2 teaspoons dijon mustard

  • 1/8 teaspoon cayenne pepper

Batter:

  • 2 flax eggs

  • 1/4 cup dairy free milk

  • 1/4 cup of beer or club soda

  • 1/2 cup all purpose flour

  • 1 teaspoon Old Bay seasoning

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

COOKING INSTRUCTIONS:

  1. Drain jackfruit and add pieces to a food processor, pulsing a few times to break up. Be careful not to over process. Just pulse enough to break up the pieces to resemble crab meat.

  2. Mix jackfruit and remaining puff ingredients into bowl until well incorporated. Make sure you can form a ball with the mix that holds together. If the mix seems too wet, add a little more panko. If it seems too dry, add a little more mayo.

  3. Form balls from the mixture with a small cookie scoop or small spoon, and place on a cookie sheet.

  4. Place cookie sheet in the freezer for about 30 minutes so the crab puffs firm up.

  5. Mix all of the ingredients for the batter together in a medium sized bowl.

  6. In a deep skillet, begin heating an inch of oil over medium heat.

  7. While oil is heating, remove crab puffs from the freezer and gently dip one at a time into the batter. You don’t want them falling apart so be careful to just get them coated then remove from the batter.

  8. Work in batches depending on how many will fit in your pan at one time. Coat what will fit and pop the rest back in the freezer.

  9. Fry each batch for about 5 minutes until the they are golden brown all over.

  10. Place cooked puffs on a cooling rack on top of a paper-towel-lined cookie sheet, and keep warm in a 200 degree oven.

  11. Continue coating and frying the remaining puffs, storing finished puffs in the 200 degree oven.

  12. Serve finished puffs with a side of horseradish aioli. (recipe below)

Horseradish Aioli:

  • 1/3 cup vegan mayo

  • 2 teaspoons prepared horseradish

  • 1 teaspoon dijon mustard

  • 1 teaspoon minced garlic

  • 1 scallion finely chopped

  • Juice from 1/2 lemon

  • 1/2 teaspoon salt

Whisk all ingredients together for the aioli, and server on the side with crab puffs.