Vegan Crab Cakes with Wasabi Mayonnaise Recipe

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Vegan Crab Cakes with Wasabi Mayonnaise Recipe

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crab Cakes

  • cups zucchini, peeled, shredded and cut into ½ inch pieces

  • ½

    cup Brazil nuts, finely ground

  • ½

    cup golden flax meal

  • 1

    small sweet yellow onion

  • ¼

    cup celery, finely minced

  • 3

    Tbsp nutritional yeast

  • tsp dulse flakes

  • ¼

    cup dill, fresh, minced

  • ¾

    tsp mustard seed powder

  • ½

    tsp paprika

  • ½

    tsp Himalayan crystal salt

  • ½

    tsp lemon zest

  • Wasabi Mayonnaise

  • cups water

  • 2

    Tbsp lemon juice, freshly squeezed

  • 1

    Tbsp olive oil

  • 1

    Tbsp apple cider vinegar

  • 2

    cups cashewssoaked overnight

  • 1

    Tbsp garlic, minced

  • 1

    tsp onion powder

  • 3

    Tbsp wasabi paste

  • ¼

    tsp Himalayan crystal salt

Directions

1.Add all the ingredients for mayonnaise into your blender, in the listed order. Blend until smooth and then set aside. 2.Peel and julienne the zucchini in a food processor (if available) then cut into 1/2 inch pieces. Place in towel and pat dry. 3.Place zucchini into a large bowl and gently toss with Brazil nut meal and flax meal. 4.Add remaining ingredients to bowl and gently mix together. Handle your mixture gently and quickly so it does not become too wet. 5.Use 1/4 cup of mixture to create small cakes about 1 inch deep. 6.Place the cakes on a mesh dehydration sheet and set at 125 degrees for 2 hours, then reduce heat to 105 for another 2 hours. The 125 degree temperature will not destroy the nutrients and enzymes since the water content is so high in zucchini. 7.Remove from dehydrator and serve with wasabi mayonnaise and your favorite greens.


Nutrition

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