Skip to main content

Gluten Free Zucchini “crab” Cakes Recipe

palm beach personal chef

Print Friendly and PDF

Zucchini mimics the texture of crab and is a wonderful substitute for vegans, although everyone is sure to love these.


Serves 4-6
2 medium zucchini shredded
2 cups/450m. seasoned pulverized crisped rice
Rice milk to moisten
1 egg beaten (optional)
1 tablespoon/15ml vegan mayonnaise
2 tablespoon/15ml minced parsley
1 teaspoon/5 prepared mustard
1 teaspoon/5 Worcestershire sauce (optional)
1 teaspoon/5 baking powder
1 teaspoon/5 seafood seasoning
1/4 teaspoon/1ml sea salt
1 tablespoon/15ml canola oil
remoulade sauce (recipe in sauces)


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.


private chefs and event catering

Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach
info@yadachef.com | 954-367-YADA (9232)
561-285-7466

south florida catering and personal chefs

Popular posts from this blog

Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun!  YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity.  Each class is a new experience.  Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen.  Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to fa...

Black Garlic Lamb Chops with Red Wine Reduction

Marinade adapted for this recipe from RecipeZaar. You can choose either  lamb chops from the USA or New Zealand. The ones from New Zealand are a bit smaller, but more gamey. This recipe was written using ones from the US. You can use a grill pan on the cook top if not using an outdoor barbecue. Serves 4 12 lamb loin chops, 1/2-3/4 inch/1.5-1.9cm thick 1 teaspoon/5ml sea salt 4-5 cloves black garlic 2 cups/500ml full body red wine (we used a cabernet) Marinade: 1/4 cup/60ml red wine vinegar 2 tablespoons/30ml chopped fresh rosemary 1tablespoon/15ml chopped fresh thyme 1 teaspoon/5ml minced fresh garlic 2 tablespoons/30ml olive oil fresh ground black pepper to taste Have your butcher trim most of the visible fat and "French" the lamb chops. Make a paste of the black garlic and sea salt. Rub the paste on the chops. Combine marinade ingredients. Place lamb chops inside a resealable bag large enough to hold...

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1...

Jelly Bean Sugar Cookie Recipe

With today being the national JUMP FOR JELLY BEANS day, why not make some Jelly Bean Sugar Cookies!  These cookies are made in on ly 1 bowl and take less than 20 minutes. 10 minute prep time, 10 minute bake time. Does it get any better? Ingredients: 4 Tbsp (1/4 cup) butter, softened to room temperature 1/2 cup sugar 1 large egg yolk 1/4 tsp almond extract 1/4 tsp baking powder 1/4 tsp salt 3/4 cup all-purpose flour 1 bag jellybeans (you will have some leftover) Directions: Preheat oven to 350 degrees. Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in egg yolk, almond extract, baking powder, and salt. Add flour, and mix until a dough forms. Roll dough in teaspoon size balls and bake for 10-11 minutes on an ungreased baking sheet or silicone baking mat. *Watch them closely at the 10 minute mark. Do NOT let cookies brown. While cookies are cooling, gently press a jellybean into the ...

The History of Aluminum Foil: Just Don't Call it Tin Foil

Gerard Paul  September 11th, 2020  Cookware ,   Grilling & Outdoors   Aluminum foil – sometimes incorrectly called  tin foil  – is a thin, prepared sheet metal made of aluminum, often used in cooking (and food storage!). Although it may seem a little  dull  at first glance (especially on its dull side), aluminum foil has quite a fascinating story behind it. Many incredible things occurred before it became a staple in the modern kitchen. In this post, I'll discuss the various events that led to the aluminum foil revolution, and highlight the continued importance of this seemingly mundane material in our lives.  Aluminum Foil What Is Aluminum Foil? Aluminum foil is a thin sheet of  metal foil  or  metal leaf  composed of an  aluminum alloy  containing roughly 92–99 percent aluminum. It usually has a thickness between 0.0002 to 0.006 inches, but its width and strength vary greatly based on the intended applicati...

Benefits of Figs

Figs nutrition in the Muslim holy book called the tin fruit has many health benefits for the human body. Figs in latin name called Ficus carica L is a type of p lant that originated from West Asia. This fruit contains a lot of sugar in large quantities, and also contains the main salts, the most important of which are calcium, phosphorus, and vitamin C. So, figs is one of fruit that high in nutrient content. Figs health benefits to treat mild disease such as get rid of acne or pimples to prevent some cancer disease such as prostate cancer. Figs rich in beta-carotene, another high nutrient content in it is carbohydrates. Its contain vitamin A, C, E and K and other vitamins, also minerals such as calcium, copper, iron and so on. 1. Prevent cancer Coumarin content of the figs, may also reduce the risk of Prostate Cancer. Eating figs regularly can help reduce the risk of breast cancer and colon cancer. 2. Reduce cholesterol The soluble fiber found in figs called Pectin helps ...

Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier.  It will be much lower in sodium and be preservative free.  You are going to use turkey in 3 different forms. Cubed, minced and pureed.  This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes  1 teaspoon/4 grams salt 1/4  teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt  2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder   1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt  1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika  Trim the turkey if not trimmed alread...

Quick Sauerkraut Recipe

Fermented foods are so good for your immune system and gut health.  No need to make huge crocks of the stinky stuff.  You can make a couple of ball jars worth.  I say if it tastes good eat it.  So I don’t have an expiration time on the kraut. 1 medium head cabbage (about 3pounds/1.4kg) 11/2 tablespoons/22ml course salt 1 tablespoon/15ml caraway seeds, optional (3) 32 ounce/950ml  wide mouth ball jars cheesecloth Some weights Remove the outer leaves of the cabbage. Do not wash the cabbage. The beneficial bacteria is in the cabbage, don't wash it all away.Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Massage/rub the salt into the cabbage.Gradually the cabbage will become watery and limp. This should take 5-10 minutes. If you are using caraway seeds or any other spice add it now. Pack the cabbage into your wide mouth mason ...

Eat Your Organic Orange Peels

By Dr. Mercola Oranges are one of the most popular fruits in the U.S., but very few consume the peel, which is arguably the  healthiest  part of the whole fruit. Orange peels are rich in flavonoids, like hesperidin and polymethoxyflavones (PMFs), and other phytochemicals, which contribute many of their health benefits. Flavonoids  —  antioxidant compounds found in certain fruits, vegetables, herbs, and spices — are known for their role in helping to prevent chronic diseases like heart disease and cancer. In addition, orange peel contains higher amounts of certain nutrients than its flesh. For instance, 3.5 ounces of orange peel provides 136 milligrams (mg) of vitamin C, while the flesh contains about 71 mg. 1 Orange peel also contains considerable amounts of calcium, copper, magnesium, vitamin A, folate and other B vitamins and dietary fiber. They have an intense orange and bitter flavor, but the latter is often a clue that a food is healthy; the...

Jacques Pepin's Flatbread Recipe

I saw Chef Pepin make this on one of his shows, and thought, that is almost like the bread I used to make when I lived on the Beach in St. Augustine Florida and I had no yeast. I called it a cheat pizza dough, and I added tons of granulated garlic. Serves 6 1 1⁄2 cups/188g regular all purpose flour 1 cup/250ml water 1⁄4 teaspoon/2ml baking powder 1⁄4 teaspoon/2ml salt 2 tablespoons/30ml olive oil 2 tablespoons/30ml water Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients. Heat a non-stick 10" / 25.4 cm skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough. Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.) Add remaining  water around the outside of the dough where it meets the pan; the o...