Jackfruit 'Crab' Cakes with Mango Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Plant-based crab cakes with a delicate texture, made with young jackfruit and fresh herbs, served with a zesty mango-lime aioli for a tropical twist. This american-inspired vegetarian (vegan, gluten-free) ready in about 30 minutes layers panko breadcrumbs, finely chopped fresh parsley, lemon juice into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 265 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (10 ratings) Prep: 20 min Cook: 10 min Serves 4 American cuisine 265 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 (15 oz) can young jackfruit (drained and flaked), 1/2 cup panko breadcrumbs, 1/4 cup finely chopped parsley, 2 tbsp lemon juice, and 1/4 tsp Old Bay seasoning. Mix until evenly distributed and mixture holds together when pressed.
  2. Step 2: Form into 6 equal patties (about 3 inches wide) and refrigerate for 15 minutes to firm up.
  3. Step 3: Heat 2 tbsp avocado oil in a skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and crisp at the edges, flipping carefully with a spatula.
  4. Step 4: While cakes cook, blend 1/2 cup diced mango, 1/4 cup plain Greek yogurt, 1 tbsp lime juice, and 1/4 cup finely diced red bell pepper in a small bowl until smooth for the aioli.
  5. Step 5: Serve warm cakes with a dollop of mango aioli on the side.

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Frequently asked questions

How long does Jackfruit 'Crab' Cakes with Mango Aioli take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Jackfruit 'Crab' Cakes with Mango Aioli?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Jackfruit 'Crab' Cakes with Mango Aioli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Jackfruit 'Crab' Cakes with Mango Aioli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Jackfruit 'Crab' Cakes with Mango Aioli vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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