Deirdre's Crabbiless Crab Cakes
By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys
Prep Time: 15 min.
I recommend using all organic non GMO ingredients.
Ingredients:
2 Cups grated organic zucchini
1 Cup seasoned bread crumbs (Jaclyn’s) or make your own (see my Spring Earth Salad recipe with homemade croutons ~ just put them in Cuisinart and turn them into breadcrumbs)
¾ Cup of nutritional yeast flakes or grated soy cheddar cheese /cheddar cheese
½ Cup finely diced organic red onion
1 Organic cage free vegetarian fed egg, lightly beaten
2 Tablespoons vegan or regular mayonnaise
1 Teaspoon of vegan organic Worcestershire sauce (Annie’s Naturals)
1 Teaspoon organic Dijon mustard
1 Teaspoon organic turmeric
½ Teaspoon Celtic sea salt
½ Teaspoon freshly ground black pepper
¼ Cup extra virgin cold pressed organic olive oil
Directions:
Combine the zucchini (squeeze out excess water first) bread crumbs, cheese, onion, egg, mayonnaise, Worcestershire sauce, mustard, turmeric, salt and pepper in a medium bowl; shape the mixture into 6 cakes or more if you make them slider size. Heat the oil in large skillet over medium heat.
Add the cakes and cook 5 to 7 minutes on each side, turning once, until golden and cooked through. Enjoy!
You can also make these a day or two ahead of time, shape the mixture into slider size cakes and put in refrigerator.
Health:
Nutritional Yeast: a good source of protein. Naturally very low in cholesterol, sodium and saturated fat.
It contains B6, B12, niacin, folate, pantothenic acid (B5) and zinc.
Turmeric: Curcumin is the famous active ingredient found in turmeric. It has anti-cancer properties and is a natural anti-inflammatory.
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.
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