Vegan Jackfruit Crab Cake over Cheesy Jalapeno Corn with a Microgreen Salad and Sambal

October 04, 2021

Vegan Jackfruit Crab Cake over Cheesy Jalapeno Corn with a Microgreen Salad and Sambal

Recipe: Vegan Jackfruit 'Crab Cake' over Cheesy Jalapeno Corn with a Microgreen Salad and Sambal

Author: Natasha Hensel, Hamama Friends Group

Prep Time: 5 Minutes

Cook Time: 22 Minutes

Makes: 1-2servings

Looking for a quick meal to make after a busy day? This vegan dish is absolutely perfect with a few simple & delicious ingredients. Use your air fryer to get those crab cakes cooking, saute up the creamy jalapeno corn and top with your favorite Hamama microgreens!

Ingredients:

  • Vegan Crab Cakes, such as Trader Joe’s or you can make your own!

  • 2 cups of corn: frozen, canned or fresh (I used corn I froze from last year's garden!)

  • 2 Tbsp vegan mayo

  • 2 Tbsp pickled jalapenos, chopped

  • 1/4 cup vegan mozzarella, shredded

Garnish:

  • Sambal hot sauce
  • Hamama Microgreens

Instructions:
 

For the Crab Cakes:

  1. You can air fry, bake or pan-fry the crab cakes
  2. For the air fryer: preheat your air fryer to 375F for 3-5 minutes.
  3. Add frozen crab cakes to the bottom of the air fryer basket and set the timer for 12 minutes. You may not use all of that cooking time.
  4. Check on the crab cakes from time to time. This is when you'll decide if you need the full 12 minutes.
  5. Cook until the crab cakes are golden brown on the outside and warmed through on the inside.

For the Corn:

  1. Place corn & jalapeno in a small saucepan.
  2. Cook, stirring over medium high heat for 3-4 minutes to heat and evaporate any liquid.
  3. Add mayo & cheese, stir constantly until melted. Add salt and pepper to taste.
  4. Garnish with your favorite microgreens and top with some sambal hot sauce!

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