A Delicious Vegan Twist Everyone Loves
Craving the taste and texture of classic crab cakes without the crab? These Gluten-Free Zucchini “Crab” Cakes deliver everything you love — crispy golden edges, savory seasoning, and tender bites — using fresh zucchini as the star ingredient.Perfect for vegans, vegetarians, and anyone looking for a lighter, gluten-free option, zucchini beautifully mimics the flaky texture of crab while soaking up all the classic flavors from Old Bay-style seasoning, herbs, and mustard. Even non-vegans keep coming back for more!At YaDa Chef, this recipe has become a favorite for healthy appetizers, light lunches, and meatless Mondays. They’re easy to make, pan-fry or broil in minutes, and pair wonderfully with a tangy remoulade sauce.
Serves 4-6
2 medium zucchini shredded
2 cups/300g. seasoned pulverized crisped rice
Rice milk to moisten
1 egg beaten (optional)
1 tablespoon/15ml vegan mayonnaise
2 tablespoon/15ml minced parsley
1 teaspoon/5ml prepared mustard
1 teaspoon/5ml Worcestershire sauce (optional)
1 teaspoon/5ml baking powder
1 teaspoon/5ml seafood seasoning
1/4 teaspoon/1ml sea salt
1 tablespoon/15ml canola oil
.
In bowl, moisten rice crumbs. Add egg, mayonnaise, parsley, mustard, Worcestershire, baking powder, seafood seasoning, salt and mix. Add zucchini to mixture, mixing gently but thoroughly. Shape into patties, place in refrigerator to chill for 30 minutes. Pan fry in oil until brown on each side or broil in oven for 2-4 minutes per side or until browned.
0 Comments