Gluten Free Zucchini “crab” Cakes Recipe

personal chef fort lauderdale event catering


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.


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