Recipes » Main Dish » Jackfruit Krabby Patty
T. Colin Campbell Center for Nutrition Studies
Jackfruit Krabby Patty Recipe


  • 2 20 oz can jackfruit
  • ½ cup diced celery
  • ⅓ cup diced red pepper
  • ¼ cup diced daikon radish
  • ¼ cup freshly chopped parsley
  • ¼ cup chopped green onion
  • ½ cup blanched almond flour
  • ½ cup oat bran
  • 2 Tbsp maple syrup
  • 1 Tbsp prepared horseradish
  • 2 tsp kelp granules or other sea vegetable
  • 2 tsp mustard
  • 1 tsp molasses
  • 1 tsp lemon juice
  • ½ tsp red pepper flakes
  • ½ cup aquafaba + 2 Tbsp ground chia


  • 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. 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 aquafaba/chia mixture) to a bowl and mix well to combine.
  • 5. Lastly, add the aquafaba mixture and stir well to combine.
  • 6. Form into patties and cook on the stovetop in a non-stick pan. Cook about 10 minutes on each side until golden. 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.

Cooking Tips

  • 1. This recipes makes 4 cakes but you can probably double it if you make them smaller.
  • 2. Serve with vegan mayo mixed with horseradish.
  • 3. For those of you who haven’t heard of aquafaba, it’s simply the water that chickpeas have cooked in (aqua=water/faba=bean).
  • 4. These cakes 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.

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