Jan 13, 2016

Krabby Patties (vegan crab cakes made with jackfruit)


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Hello, beautiful ones. Well, I am officially on the aquafaba bandwagon. I can’t believe it has taken me THIS LONG to start cooking with this miraculous substance! I haven’t even begun to experiment the way I want to, but it worked so well in these krabby cakes of amazingness that I had to share this with you right away.

I guess I’m a little late to the jackfruit meat-substitute party, too. Oh, well. Better late than not. I love this stuff! Okay, I used canned but if you have access to fresh jackfruit (I am so jealous), by all means, use it. I actually had purchased some frozen when I was in Atlanta a couple of months ago, at that Indian market that stole my heart. But the frozen ones were really hard for some reason and I’m a little afraid of them. Should I cook them first to soften? How are the frozen ones usually prepared? Who knows? I still have them in my freezer, so if anyone knows what to do with them, please tell!

The best place to buy canned jackfruit is at an Asian market. Sometimes they have fresh ones, too! You can find it on Amazon but the price is substantially higher. I have it in my Amazon store here (a six-pack with free shipping). But find an Asian market near you, if you can, to save some money.

Let’s get back to aquafaba for a moment. For those of you who haven’t heard, 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.

Kelp granules really add a nice, fresh ocean flavor to these cakes (so much better than a fishy taste in my opinion). But you could also use dulse flakes or any other sea vegetable or combination that you prefer. 

So, save your bean water! I really can’t wait to do more cooking and baking with it. I hear it makes a sensational meringue! Yum.


crabby 2

crabby 1

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Healthy trails,







crabby Pinterest


Krabby Patties (vegan crab cakes)
Yields 4
Krabby jackfruit wonderfulness without the crabs!
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  1. 1 20-oz. can jackfruit
  2. ½ cup diced celery
  3. 1/3 cup diced red pepper
  4. ¼ cup diced daikon radish
  5. ¼ cup freshly chopped parsley
  6. ¼ cup chopped green onion
  7. ½ cup blanched almond flour (sorry I have not tried it with a different flour)
  8. ½ cup oat bran
  9. 2 TBS maple syrup
  10. 1 TBS prepared horseradish
  11. 2 tsp kelp granules or other sea vegetable
  12. 2 tsp mustard
  13. 1 tsp lemon juice
  14. ½ tsp red pepper flakes
  15. ½ cup aquafaba + 2 TBS 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. 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. They are very fragile when hot but firm up a bit as they cool off.
  7. Serve on buns with your favorite condiments or as is with a salad.
  1. I got four cakes but you can probably double it if you make them smaller. I like mine BIG so mine were about 4" in diameter and 1" tall. I served them with vegan mayo mixed with horseradish. SO GOOD!!!
  2. Enjoy!
Helyn's Plant-Based Kitchen https://helynskitchen.com/

14 responses to “Krabby Patties (vegan crab cakes made with jackfruit)”

  1. Rachel says:

    OK now I have to make these. We were having burgers the other night and my sponge bob obsessed nrly 7 yo asked if they were crabby patties…..lol. 🙂

  2. Carissa says:

    Hi Helyn,
    I live in the Asheville area (we actually met at the first meet-up you did at the Thai restaurant in Waynesville a couple years ago).
    I have been curious about jackfruit but haven’t made the effort to find it and figure out what to do with it. I am going to go to Bean, the new vegan restaurant and order it there to see what it tastes like first.
    Can you tell me if you found the jackfruit at a local store or if you ordered it online?
    Thank you for your blog!

    • helynskitchen says:

      Hi Carissa!! Oh, sorry. I should have put a link. I got them on Amazon. I will add the link so you can find them. P.S. Having a potluck at my house this Sunday. Can you make it? Also, have not been to Bean. I checked out their menu and most things looked fried/oily. Let me know how you do there!

  3. susan says:

    I made these tonight and they were delicious. I had to make some substitutions, based on what I had on hand. I did not have quite enough saved (in the freezer) aquafaba (and did not want to open another can of beans), so I went with what I had. I did not have oat bran, so I used wheat germ. I did not have scallions, so I used shallots and leeks. I did not have daikon, so I used red radishes. And, though I had red pepper flakes, I went with Old Bay, instead. I will definitely make these, again.

  4. Elissa says:

    OK, I tried canned jackfruit for bbq sandwiches and was suitably impressed. I have a question. Do you throw away the seeds or use them? Also, does anyone know if homemade chickpea broth works as aquafaba?

    • helynskitchen says:

      Hi Elissa… I’m not sure about the seeds. My canned jackfruit did not have any. YES! You can use your own chickpea broth as aquafaba. Better than canned since most canned beans have salt. 🙂

  5. susan says:

    I throw away the seeds as they look too extra-terrestrial to me, LOL, and are kind of slimy and hard. I know some people don’t bother to throw them out.

    You can get aquafaba tips, including on making your own, on the FB page Vegan Meringue–hits and misses.

    I buy canned beans w/o salt. There are some brands that have organic, BPA-free cans, no salt.

  6. Mini says:

    Hi Helyn,
    What a great idea to use jackfruit as a crabmeat substitute!! you think you are late to the party..I didn’t even know about it LOL
    We use jackfruit young, mature, raw, ripe all in our cooking.. but this is something I have never thought about.. will give it a try soon..

  7. Rachel says:

    Well – knock me over with a feather, I came home with my daughter (we had been out all day at karate and then choir) to find my husband in the kitchen making your recipe…..he got slightly stressed and confused re some of the ingredients and I had to rescue him….but he basically made them himself…..Very nice. My son liked them a lot!

    We used the water from a tin of lentils (all we had left in the way of legumes) and used half chia meal and half flax meal. We used almond pulp (from almond milk making) and I made a horseradish puree using a little maple, some homemade ac vinegar, some wasabi and some of the daikon (which he hadn’t found so had used my normal red salad radishes in the recipe. We used toasted nori strips as I didn’t have kelp pdr on hand.

    He said it was too fiddly …..it is only bc he is spoiled by me cooking all the time… I think it would take me way less time. Ours made 7 decent size patties.

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