Jackfruit Crab Salad
Whether stuffed into a tomato or spread between two slices of bread, this vegan "crab" salad will satisfy your seafood craving. No cooking required! It's quick, easy, delicious, and has numerous options for serving!
Servings 3 cups (approx.)
Ingredients
- 2 17 oz cans green jackfruit IN WATER! This recipe will not work with jackfruit canned in brine or syrup.
- 1/4 cup + 2 Tbsp vegan mayonaise If nut or soy-free make sure to check ingredients. Follow Your Heart has a soy-free variety if necessary
- 1/4 cup (or more) sliced black olives
- 1/4 cup red onion, finely diced
- 1/4 cup celery, finely diced
- 1 green onion, chopped about 1/4 cup
- 2 Tbsp fresh parsley, chopped
- 1/2 tsp kelp powder This can be found in health food stores or ordered online.
- 1/2 tsp Old Bay Seasoning
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 1/8 tsp salt
- lemon wedges enough for each serving
Instructions
- Drain the cans of jackfruit. Rinse the fruit well, remove any seeds, and squeeze extra moisture from each piece (I use my hands, or you can use cheesecloth). Chop off the hard chunks of the fruit and discard. You want to keep the shredded looking pieces of the fruit. Chop into smaller pieces and add to a medium mixing bowl.
- Add everything but the lemon wedges to the bowl with the jackfruit. Stir until well combined. Taste and adjust seasonings, if desired. Squeeze with lemon before filling into sandwiches — or if stuffing into veggies, serve with a lemon wedge to squeeze on before enjoying.
Notes
Use to make cold sandwiches, melts, and vegan sushi (omit olives and lemon for sushi) — stuff into tomatoes, cucumber, celery, or avocados — or serve ontop lettuce leaves, Belgain endive, or gluten-free crackers.