Zucchini Crab Cakes Recipe
Prep Time:
10 minutes
Cook Time:
28 minutes
Servings:
6 Servings
Ingredients
  • 1/2 a zucchini
  • 1 (14-ounce) can hearts of palm
  • 1 (15-ounce) can garbanzo beans, drained
  • ¼ cup onion, diced
  • ¼ cup celery, diced
  • ¼ cup Vegenaise
  • 1 cup panko breadcrumbs
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Atlantic dulse granules
  • 4 tablespoons nutritional yeast
  • ¼ cup Italian parsley, chopped
  • Zest from 1 lemon
  • 2 tablespoons Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 to 3 tablespoons avocado oil, divided
Directions
  1. Grate enough zucchini to make ½ cup.
  2. Hand-shred the hearts of palm.
  3. Mash the garbanzo beans until they are chunky.
  4. In a large bowl, combine the zucchini, hearts of palm, and garbanzo beans, stirring to mix.
  5. Add the onion, celery, Vegenaise, breadcrumbs, mustard, dulse, nutritional yeast, parsley, lemon zest, and Old Bay seasoning along with salt and pepper.
  6. Mix all ingredients well, then refrigerate for at least an hour.
  7. Preheat the oven to 300 F.
  8. Form the mixture into 10 to 12 patties.
  9. Add 1 tablespoon of oil to a frying pan on medium-high heat.
  10. Fill the pan with as many patties that can fit and cook them for 4 minutes on each side.
  11. Repeat with another tablespoon of oil until all patties are done.
  12. Place the fried patties on a baking sheet and bake for 20 minutes.
  13. If desired, serve the "crab" cakes with tartar sauce.