Jackfruit Krabby Patty

Krabby jackfruit wonderfulness without the crab. Kelp granules really add a nice, fresh ocean flavor to these cakes. But you could also use dulse flakes or any other sea vegetables that you prefer.



  1. Water sauté the celery, daikon and red pepper until tender. Transfer to a bowl.
  2. Combine the ground chia with the aquafaba and set aside.
  3. Drain and rinse the jackfruit. Really rinse it well to remove the salt and other preserving agents that are used. Squeeze as much water from it as you can and shred it between your fingers, or use a fork. Slice the thicker core.
  4. Add the jackfruit and the remaining ingredients (except the aquafaba/chia mixture) and mix well to combine.
  5. Lastly, add the aquafaba mixture and stir well to combine. use your hands if you must but make sure everything is very well incorporated.
  6. Form into patties and cook on the stovetop in a non-stick pan. Flip when the bottoms are dry and have a bit of color and cook another 10 minutes or so. Be careful when flipping.
  7. They are very fragile when hot but firm up a bit as they cool off.
  8. Serve on buns with your favorite condiments or as is with a salad.


  • I got four cakes but you can probably double it if you make them smaller. I like mine BIG so mine were about 4 inch in diameter and 1 inch tall. I served them with vegan mayo mixed with horseradish.
  • For those of you who haven’t heard of aquafaba, it’s simply the water that chickpeas have cooked in (aqua=water/faba=bean). It’s a great egg replacer, and that’s how I used it in this recipe but I did also use some ground chia, just to be sure they held together. It worked like a charm! I think it even added a little airiness to the cake which was wonderful, even though I didn’t whip the aquafaba. Yes, these guys are still a little sloppy (what great crab cake isn’t?) but mostly they hold together well, certainly well enough to pick one up in a sandwich and devour it.

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting a blog. Before long, her following exploded and she now has a loyal readership, a published smoothie book, and over 600 recipes on helyn's plant-based kitchen! She is a graduate of Dr. T. Colin Campbell's Plant-Based Nutrition Certificate through eCornell and plans to continue her education in order to help others realize a healthier lifestyle, a greener planet, and a more compassionate world.
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