If the vegan lion’s mane crab cake didn’t impress you enough, or perhaps you don’t really like mushrooms, perhaps this zucchini “crab cake” will suit your speed better. Indeed, these crab cakes have grated zucchini along with palm hearts, another vegan specialty. Much like lion’s mane mushrooms, palm cores shred very easily and cleanly, making them an ideal substitute for any meat.
Other than zucchini and palm cores, these crab cakes take a classic approach to this popular dish with ingredients like (vegan) mayonnaise, Dijon mustard, bread crumbs, lemon juice, parsley and Old Bay seasoning. and contributes to the flavor and structure of the crab cake. these cakes. To give these crab cakes a nice color, first brown them in a skillet on both sides, then let the oven do the actual cooking part.
These zucchini and palm core crab cakes are very similar to the real thing, and even better, they taste similar too. These beautiful vegan-friendly dishes are best served with tartar sauce, but if you want to stick to the vegan theme, dairy-free sauces are probably your best bet.
Recipe: Zucchini Crab Cakes