Ravens' Crab-less Cakes

From Stanford Inn by the Sea in Mendocino, California

Stanford Inn's own Ravens' Restaurant came up with this amazing crab-less cake recipe. A wonderful interpretation of the classic, these cakes make a fabulous appetizer or brunch dish.

Crabless Cake Ingredients

• 1 cup yellow onion, bruniose
• 1 cup celery, bruniose
• ½ cup sour cream (see recipe)
• 2 teaspoons Worcestershire (vegan)
• 2 teaspoons Dijon
• 1 tablespoon season mix (see recipe)
• 2 cups zucchini, peeled & grated
• 1 cup bread crumbs

Directions

Place all ingredients in bowl and mix thoroughly, let set for 5 minutes. In a sauté pan, heat oil. Form 2oz pattie with hands and brown 2 minutes on each side. Serve immediately

Crabless Cake Seasoning Ingredients

• 2 tablespoons celery seed
• 2 tablespoons black pepper
• 2 tablespoons red pepper 
• 1 tablespoon cinnamon
• 1 tablespoon ginger
• 2 tablespoons mustard

Directions

Mix thoroughly.

Vegan Sour Cream Ingredients

• 2 packages extra firm silken tofu
• 2 tablespoons brown rice vinegar
• 1 teaspoon dry mustard powder
• 1 ½ tablespoons nutritional yeast
• ¼ cup apple cider vinegar
• ¼ cup lemon juice
• ½ teaspoon salt
• 1 tablespoon brown rice syrup
• 2 teaspoons garlic

Directions

Place all ingredients in blender and process until smooth.

Filed in: Appetizers & Snacks, Vegetarian