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Zucchini "No-Crab" Cakes & Summer Salad


Zucchini Faux (or no) Crab Cakes...

The inspiration for these zucchini no-crab cakes goes back to 2007 with a special friend from Oregon's mom named affectionately Auntie Leslie. 
Auntie Leslie was not a vegetarian, yet she went out of her way to make my husband and I the best faux zucchini crab cakes without the crab. 

I always wondered how she made it.

I never found out.
This put me on a search for the best faux crab cake. And although I did not find it, I worked hard to make your search easier.

What I have done is created my own idea of what makes a great "crab" cake and added Southwestern American spice, English complements, and bold Asian sea food flair, to create a dish that is just perfect. 

Yes, these are gluten free and vegan :)
You can find the recipe featured at: http://www.madejustright.com/post/vegan-crab-cakes

Ingredients:

    4 cup(s) of zucchini, grated, and pressed
    3 green onions, chopped
    1/2 red or orange bell pepper, diced
    2 cup(s) of gluten free breadcrumbs
    3 tbsp. of Earth Balance® MindfulMayo
    2 tbsp. of Earth Balance® Buttery Spread
    1 finely chopped nori sheets
    4 tbsp. of gluten free all-purpose flour
    1 1/2 tsp. of Celtic sea salt
    1 tbsp. of garlic powder
    1 tsp. of onion powder
    1/2 tsp. of celery salt
    1/2 tsp. of paprika
    1/4 tsp. of ginger
    1/2 tsp. of oregano
    2 tbsp. of lemon juice
    1 Smart Balance Oil for light frying
    1 cup(s) of cornmeal, for ease of rolling out all no-crab cakes

For the Spiced Vegan Remoulade: 
    1 cup(s) of Earth Balance® MindfulMayo
    4 tbsp. of mustard
    4 tbsp. of ketchup
    2 tbsp. of lemon juice
    1 tsp. of onion powder
    1 tsp. of parsley flakes
    1 tsp. of paprika
    1 tsp. of Celtic sea salt
    1/2 tsp. of garlic powder
    1 pinch of white pepper
    1 pinch of cayenne
    1 tbsp. of capers (optional)

Directions:

Grate 3 zucchinis and press them to remove excess water.

Chop up your green onions, bell peppers, and if you'd like add another veggie :)

Chop up the sushi nori sheet as fine as possible

In a large mixing bowl add the Earth Balance® MindfulMayo, melted Earth Balance® Buttery Spread, gluten free all-purpose flour, gluten free bread crumbs, and all seasonings.

Now add all chopped vegetables in and mix with your hands.

Place a pan over medium-high heat on the stove with some Smart Balance oil (or yours of preference).

On a cutting board, spread out the extra cornmeal.

Now gather a handful of mixture and start forming into a ball. If sticking to fingers, roll them in the cornmeal mixture and then place in pan to fry for about 7 minutes each, flipping it to ensure balanced browning.

Now gather a handful of mixture and start forming into balls. Then flatten the balls. If sticking to fingers, roll them in the cornmeal mixture and then place in pan to fry for about 7 minutes each, flipping it to ensure balanced browning. About 4-6 can fit in a pan at a time.

Place done no-crab cakes in heated oven to keep them heated and crispy.
Serve over a bed of your favorite summer salad mix. Mine was spinach/arugula salad... and top with vegan tartar sauce or vegan remoulade.

Make the Spiced Vegan Remoulade:
1. Combine all ingredients and mix well by hand or by food processor.
2. Place in refrigerator until needed.


2 comments:

Lyuba @ Will Cook For Smiles said...

Hi there, I'm Lyuba from http://www.willcookforsmiles.com/.
I have a series every week, where I post my favorite recipes and projects from the blogland. I really love your Zucchini Cakes and I would love to share it. Do I have your permission to use your photo as a feature ( linked to your post and blog)? Please email me and let me know :)
You can see last week's here: http://www.willcookforsmiles.com/2013/02/the-wcfs-awards-4.html

Thank you!

Bella M. said...

Hey there Lyuba! Thanks so much for stopping by, and most definitely you are welcome to use my recipe. I have emailed you. I love your blog as well!! xo, Bella

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