In my mind, I’ve been vacationing at the seashore. I’ve been pretending we have dinner outdoors each evening as the full moon rises over the water. With my fantasies always come a vision of food, a dish I need to create. This time around it has been crab cakes, but without the crab. How is that even possible? It IS possible thanks to jackfruit. Take a look at the jackfruit crab cakes I’ve been making:
For the last three years, I’ve been sharing recipes with you that use young green jackfruit. I’ve shared BBQ “pulled pork” style jackfruit in both KC and Carolina styles, tamale bites, Korean BBQ tacos, tacos with wild rice, Reuben Sandwiches, Reuben dip, a plethera of dishes made with the world’s largest tree-borne fruit. I often shred jackfruit, as it looks like and takes on the texture of shredded pork when it has been simmered in sauce. For the crab cakes, I wanted a slightly more flaky texture and succeeded. I can’t wait to share how I did this. It’s so easy!
The jackfruit used in this recipe and many of my other original recipes is young green jackfruit. This is available canned at your local Asian market. You can also buy it on-line, but I find it cost prohibitive. You should look for jackfruit packed in water, not in brine. You also want to be certain it is young green jackfruit. Ripe jackfruit is quite sweet and most frequently used in desserts. The flavor of Juicy Fruit gum is based on the flavor of ripe jackfruit. Jackfruit is also available fresh (almost always ripe) as well as frozen in Asian markets. The frozen variety will also work in my recipes. Be certain to drain it very well first, as it is usually packed in water and then frozen.
I chose to serve these with a bit of my Cashew Sriracha Cream. I hear traditionally they may come with a bit of remoulade. One friend suggested a bit of wasabi or fresh horseradish. Whatever you choose to eat with these, I know you’ll enjoy them. I hope they turn your mind toward the shore as well. We can go on an imaginary vacation together and have Jackfruit Crab Cakes for dinner every single night. I’ll cook first…
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