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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