Vegan Crab Cakes

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Baking soda

  Leavening agents

  1 tbsp or 14g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Celery seed

  Spices

  ½ tsp or 1g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Cloves

  Spices, ground

  ⅛ tsp or 0.3g

• Allspice

  Spices, ground

  ⅛ tsp or 0.3g

• Ginger

  Spices, ground

  ⅛ tsp or 0.2g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Tofu

  Soft, prepared with calcium sulfate and magnesium chloride (nigari)

  2 oz or 57g

• Vegan Mayo

  Earth Balance MindfulMayo - Soy based

  1 ½ tbsp or 21g

• Lemon juice

  Raw

  1 ½ tbsp or 23g

• Dijon mustard

  Grey poupon

  1 ½ tsp or 8g

• Cornstarch

  1 tsp or 3g

• Parsley

  Raw

  4 tbsp or 15g

• Canola oil

  2 tbsp or 28g

Directions

1. Grate the zucchini and place it in a colander. Sprinkle with baking soda and let it sit for at least 1-2 hours. Rinse thoroughly to remove the salt and wring out excess water.
2. In a large bowl, mix together the bread crumbs and all the spices.
3. In a separate bowl, combine the tofu, vegan mayo, lemon juice, mustard, cornstarch, and parsley. Whisk until smooth, then add to the bread crumb mixture.
4. Add the zucchini to the mixture and mix well until the batter holds together when pressed. Divide into small cakes.
5. Heat oil in a skillet over medium-high heat. Fry the cakes in batches until browned on both sides. Serve hot.