Summer isn’t over, right?

Okay, good. So when you’re done listening to summer jams and hanging out at the beach, round up the last of this season’s zucchini and make these vegan crab cakes. They are awesome.

As much as I love spending long hours by the Long Island Sound, seeing all the people fishing on piers every day seriously bums me out. It completely baffles me how one could be surrounded by sand and rocks and ocean and sky and somehow not be completely beside oneself in awe of all the plants and animals and ecosystems therein. Leave those dang sea creatures alone! I mean seriously, don’t you know that the planet is dying? Just go the heck home and make some zucchini cakes* instead. I promise 90% of the enjoyment you derive from eating the corpses of sea creatures can be attributed to salt, lemon, and bay leaves anyway.

For optimal texture, be sure to let the zucchini sweat as long as possible, and then squeeze out as much liquid as you can.  And don’t forget the sauce! Top these cakes with some cocktail and/or tartar sauce and serve with lemon wedges to round out your animal- and planet-friendly seafood experience.

4.8 from 6 reviews
Vegan Crab Cakes
Serves: 4
 
Ingredients
  • 2 c grated zucchini
  • salt
  • 1 c bread crumbs or panko
  • 1 tsp ground bay leaves
  • ¼ tsp celery seed
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • ⅛ tsp ground white pepper
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves
  • ⅛ tsp allspice
  • ⅛ tsp ginger
  • ¼ tsp paprika
  • dash red pepper flakes
  • ¼ c silken tofu
  • 1½ Tbsp vegan mayonnaise
  • 1½ Tbsp lemon juice
  • 1½ tsp Dijon mustard
  • 1 tsp potato starch
  • ¼ c fresh parsley, chopped
  • oil for frying
Instructions
  1. Place grated zucchini in a colander and sprinkle with salt. Set aside for at least 30 minutes.
  2. In a large bowl, combine bread crumbs and spices.
  3. In a small bowl, beat together tofu, mayo, lemon juice, mustard, starch, and parsley.
  4. Scoop zucchini out of the colander and, with your hands, squeeze out as much excess liquid as you can.
  5. 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.
  6. Divide the batter into eight equal parts; shape into balls and flatten slightly into thick discs.
  7. Heat a generous quarter inch of neutral oil in a skillet over medium-high heat.
  8. When oil is hot, fry cakes in batches of four for a couple of minutes per side, or until nicely browned.
  9. Serve hot, with lemon wedges, cocktail sauce and tartar sauce.
Notes
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

*Special shout out to my dear friend Elizabeth for tipping me off to the recipe that these are based on years ago!