Back in quarantine, one of my favourite things to do every week was watching weekly Adsolation episodes from One Peak Creative (our video production agency!). If you haven’t checked out their ads, what are you waiting for? During some of their long shoot days, they shared on their Insta stories that Kaitlyn Dickie whipped them up the most amazing vegan feasts. I’m talking, pies, stir-fries, sandwiches, and so many more drool-worthy meals. I secretly wished she was prepping my food during those days! LOL!
After craving all of the items she was prepping for One Peak, I asked Mindy (our Marketing Director!) to reach out to see if she would be willing to contribute to our blog! Luckily, she agreed, and today she is sharing her vegan CRAB CAKE recipe!! These babies are the perfect addition to your holiday appetizer roster.
Let’s dive into the delicious content, shall we? Take it away, Kaitlyn!!
Hi everyone, Kaitlyn here! This is my first time contributing to Jill’s blog so I thought I should share a little bit about myself before I introduce you to this recipe. I am a Kelowna local and I’ve lived here pretty much my whole life. One of my favourite things to do is travel, this past year I have been enjoying exploring and adventuring in my own backyard. I feel so fortunate to live in beautiful British Columbia where I can go hiking, camping and spend many of my summer nights in a tent on a mountain somewhere. When I am not in nature, I love being in the kitchen creating new recipes or “veganizing” recipes from my mom or my Grandma’s old cookbooks. With that passion and my love for good food, I started a blog and an Instagram account where I not only share my adventures, but also delicious plant-based recipes, cruelty-free favourites, zero-waste tips, and ethical products. All that said, I feel that I am in alignment with Jillian’s values and those of her amazing community so it is an honour to be here.
Vegan Jackfruit Crab Cakes
I thought I would share a fun recipe that is versatile enough as an appetizer or a main dish with a salad. And my Vegan Jackfruit Crab Cakes with a Lemon & Dill Aioli fit the bill. I have prepared these quite a few times, even for my non-vegan guests, and they are always a crowd-pleaser! By topping them with a light and citrusy dill aioli, trust me, no one will get crabby that there is no real crab in this dish.
I use jackfruit in many of my recipes because of the texture. It shreds well, it soaks up the flavour, and it is reasonably priced. Jackfruit is rich in Vitamin C & A, high in fibre, potassium, iron, and calcium, and it has 3 grams of protein per cup.
If you like this recipe, come and say hi over on Instagram as I’d love to hear from you!
Until next time!