If you weren't thoroughly enough impressed by the vegan lion's mane crab cakes, or if perhaps mushrooms aren't really your thing, then maybe these zucchini "crab cakes" will be more up to your speed. You will indeed find grated zucchini in these crab cakes, along with another vegan specialty: hearts of palm. Much like the lion's mane mushrooms, hearts of palm shred quite easily and nicely, making them an ideal candidate for all things meat substitution.
Aside from the zucchini and hearts of palm, these crab cakes take a classic approach to the beloved dish, with ingredients like (vegan) mayo, Dijon mustard, breadcrumbs, lemon juice, parsley, and Old Bay seasoning contributing to the flavor and structure of these cakes. To ensure you get some nice color on these crab cakes, first pan-fry them to get a sort of sear on both sides, then let the oven handle the actual cooking part.
These zucchini and hearts of palm crab cakes look remarkably like the real thing, and better yet, they taste similar, too. These vegan-fied beauties are best served with a tartar sauce, and perhaps a dairy-free one if looking to stay on the vegan theme.
Recipe: Zucchini Crab Cakes
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