Jackfruit Crab Cakes and Steak Fries with Salt, Vinegar and Ketchup- makes a big delicious meal for 426cal 10g fiber 9g protein. Crab cakes are only 34 calories each! Serve them warm or cold with the fries, both ways they are absolutely addictive!😋

To make jackfruit crab cakes you will need: 1 20oz can green jackfruit in brine (I use Trader Joe’s), 1/2c chick pea flour, 1/3c finely diced onion, 1/3c finely diced celery, 2TB jackfruit brine, 2TB apple cider vinegar, 2TB vegan mayonnaise, 1TB dijion mustard, 1tsp old bay seasoning, 1/2tsp garlic powder, 2TB kelp, 1/4tsp salt, 1/4tsp black pepper* (optional), 1c Panko. To make crab cakes: Add the brine then cut cores off the jackfruit pieces and shred jackfruit, chop up cores and any large seeds and put in medium size mixing bowl. Add all ingredients and mix until well combined. Let sit for 10 minutes for flour to absorb liquids and set. After that, preheat oven to 375*f and begin forming your cakes. Take a 1/4c measuring cup and scoop out some of the mixture then pack it tightly into the cup and release it into your hand then coat it in Panko and transfer to a sprayed baking sheet. Do this for 12 crab cakes. Spray tops of the cakes with a little oil and bake for 22 minutes. Take them out of the oven and allow to cool before serving. To make the steak fries: wash and dry 4 potatoes (serves 2- for 1 serving use 2 potatoes), slice width wise then lengthwise and transfer to baking sheet. Use approximately 1tsp vegetable oil and generous amount of salt to coat fries and bake at 450*f for at least 25 minutes or longer depending on how dark you like your fries. When they’re done, plate them and douse them in white vinegar (drain whatever vinegar that pools leftover on the plate in the sink) and 2TB of ketchup. Serve together with a couple of crab cakes and you have a delicious meal! Jackfruit crab cakes keep for well over a week in the fridge but the potatoes have to be made fresh. Enjoy!