Summer is known for clam bakes, steamed crabs and fresh seafood from the ocean. When you're vegan sometimes you miss the foods your grew up with. For me, as a Marylander, I started eating steamed crabs
- 2 1/2 cups zucchini, peeled, shredded and cut into 1/2 inch pieces
- 1/2 cup Brazil nuts, finely ground
- 1/2 cup golden flax seeds, (grind into a powder using a small blander or coffee grinder)
- 1 small sweet yellow onion
- 1/4 cup celery, finely minced
- 3 Tbsp nutritional yeast
- 2 1/2 tsp dulse flakes
- 1/4 cup dill, fresh, minced
- 3/4 tsp mustard seed powder
- 1/2 tsp smoked paprika
- 1/2 tsp Himalayan crystal salt
- 1/2 tsp lemon zest
- For those that are Marylander's and love Old Bay skip the paprika, mustard seed and salt. and add 2 tsp. of Old Bay.
- 1 1/2 cups water
- 2 Tbsp lemon juice, freshly squeezed
- 1 Tbsp extra virgin cold pressed olive oil
- 1 Tbsp apple cider vinegar
- 2 cups cashews, soaked overnight
- 1 Tbsp garlic, minced
- 1 tsp onion powder
- 3 Tbsp wasabi paste
- 1/4 tsp Himalayan crystal salt
- Add all the ingredients for mayonnaise into your blender, in the listed order. Blend until smooth and then set aside.
- Peel and julienne the zucchini in a food processor (if available) then cut into 1/2 inch pieces. Place in towel and pat dry.
- Place zucchini into a large bowl and gently toss with Brazil nut meal and flax meal.
- Add remaining ingredients to bowl and gently mix together. Handle your mixture gently and quickly so it does not become too wet.
- Use 1/4 cup of mixture to create small cakes about 1 inch deep. I use a measuring cup or a biscuit cutter to get a nice round shape.
- Place the cakes on a mesh dehydration sheet and set at 110 degrees for 5 hours.
- Place on a bed of your favorite greens. Serve with your Wasabi Sauce or dab some on top of each crab cake when you serve.