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zucchini crab cakes vegan

zucchini crab cakes vegan

Course Main Dishes
Servings 1


  • 2 c grated zucchini
  • 1 c  bread crumbs or panko
  • 1 tsp  ground bay leaves
  • ¼ tsp   celery seed
  • ¼ tsp  freshly ground pepper
  • tsp ground white pepper
  • tsp  nutmeg
  • tsp  cloves
  • tsp  allspice
  • tsp  ginger
  • ¼ tsp  paprika
  • ¼ c silken tofu
  • Tbsp  vegan mayonnaise
  • Tbsp lemon juice
  • tsp Dijon mustard
  • 1 tsp potato starch
  • ¼ c fresh parsley, chopped
  • salt
  • dash red pepper flakes
  • oil for frying


  • Place grated zucchini in a colander and sprinkle with salt. Set aside for at least 30 minutes.
  • In a large bowl, combine bread crumbs and spices.
  • In a small bowl, beat together tofu, mayo, lemon juice, mustard, starch, and parsley.
  • Scoop zucchini out of the colander and, with your hands, squeeze out as much excess liquid as you can.
  • Combine drained zucchini, bread crumb mixture and wet mixture and mix well. The batter will be dry, but you should be able to gather a ball of it in your hand without it falling apart.
  • Divide the batter into eight equal parts; shape into balls and flatten slightly into thick discs.
  • Heat a generous quarter inch of neutral oil in a skillet over medium-high heat.
  • When oil is hot, fry cakes in batches of four for a couple of minutes per side, or until nicely browned.
  • Serve hot, with lemon wedges, cocktail sauce and tartar sauce.


For cocktail sauce, stir together: ½ c ketchup 2 tbsp horseradish 1 tbsp lemon juice hot sauce to taste salt and pepper to taste For vegan tartar sauce, stir together: ½ c vegan mayonnaise 1 Tbsp sweet pickle relish 1 Tbsp fresh parsley, minced 1 Tbsp lemon juice