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+ servings

Krabby Patties

5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Course Dinner, Lunch, Main Course
Cuisine American
Servings 10 patties


  • 2 Cans Heart of Palm 15 Oz
  • 1 Can Chickpeas 14 Oz
  • 4 Tbsp Aquafaba (juice from chickpea can)
  • ¼ Cup Mayonnaise I prefer vegenaise
  • 1 Tbsp Dried Parsley optional
  • 2 Tsp Seaweed Powder *see notes
  • 1 ½ Tsp Old Bay Seasoning
  • 1 Tsp Garlic Powder
  • ½ Tsp Salt
  • 1 Tsp Dijon Mustard
  • 1 Tsp Lemon Juice
  • 1 Tsp Worcestershire Sauce vegan
  • ½ Cup green onions diced
  • 1 Cup Bread Crumbs
  • ¼ Cup Oil for frying
  • 1 Batch Tartar Sauce


  • Add aquafaba to a large mixing bowl. Whisk until foamy then add mayonnaise, parsley, seaweed powder, old bay seasoning, garlic powder, salt, dijon, lemon juice, and Worcestershire sauce. Mix until combined.
  • Drain heart of palm cans and use a fork to break apart each piece into small, crab sized strips. Use a food processor or blender to speed up the process but do not over blend. Add to the mixing bowl.
  • Pulse the drained chickpeas in the food processor or blender until roughly blended. Do not over blend. Fold in the chickpeas to the bowl then add the green onions and bread crumbs. Stir until well combined.
  • Freeze the mixture uncovered for 15-20 minutes to help it stick together when cooking.
  • Remove from freezer then form balls in your hands with about ¼ cup of mixture per krabby patty.
  • Heat the oil in a pan over medium high heat. Once hot, add 5-6 patties to the pan and cook while covered for 3 minutes on each side. If using an air fryer, brush the top of each patty with a bit of oil then bake at 400°F for 10 minutes.
  • Serve with homemade tartar sauce and enjoy!


Seaweed powder is pulsed nori sheets. Add 5-6 nori sheets to a blender and pulse until it is a fine powder. This can be stored for later use as well.
Keyword crab, crab cakes, krabby patties, seafood
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