Just because you eat vegetarian or vegan doesn’t mean you can’t get your fish on. If you’re in the mood for some seafood salad (you know who you are), then this one’s for you. Crushing jackfruit and hearts of palm creates the perfect “crab” meat texture. Add a dressing full of briny seafoody things and through the magic of Old Bay you have a vegetarian version of imitation crab salad. Except this is an imitation of the imitation hence the “faux faux.” Get it?! I know you’re smiling. I liked it served stuffed into a nice ripe tomato.
- 14 oz canned Jackfruit
- 14 oz canned Hearts of palm
- 1/4 C minced celery
- 1/4 C minced yellow bell pepper
- 1 TBSP of minced white onion
- 5 sheets seaweed snack, ground
- 3 TBSP mayonnaise (To make it vegan use veganaise and leave out the yogurt).
- 1 TBSP full fat Greek yogurt
- 2 TBSP fresh parsley, chopped
- 2 cloves garlic
- 1 tsp black pepper
- 1 tsp capers
- 1/2 tsp Old Bay seasoning
- 4 medium size tomato
- Lemon
Print
Directions
- For the dressing: In a food processor, grind 5 sheets of seaweed snack. Add 3 TBSP mayo, 1 TBSP Greek yogurt, 2 minced cloves of garlic, 1 TBSP fresh parsley, 1 TBSP lemon juice, 1 tsp capers, 1/2 tsp black pepper, 1/2 tsp Old Bay. Blend together in food processor until creamy.
- For the salad: Rinse jackfruit and hearts of palm under cold water. Drain and dry with paper towels. Smash the jackfruit and palm with the handle end of a knife until it is the consistency of shredded crab meat. Add to a mixing bowl.
- Add jackfruit/hearts, yellow bell pepper, minced celery, chopped parsley, minced onion, and dressing. Mix well. Refrigerate until ready to use.
- Optional serving option: Slice off the tops of tomatoes and scoop out pulp and seeds taking care not to break the sides of the tomato. Place your tomato on a flat surface. If your tomato does not sit flat, thinly slice off the bottom for a flat edge. Stuff the tomatoes with your “Faux Faux Crab” filling and finish with crushed crackers or nut salt. Garnish with fresh lemon wedges.