BarBQue recipe

[Guest guest]

I have these friends who love to barbecue. They know I'm a

vegetarian and always want to have something for me to eat.

Yesterday, my friend wanted to cook crab cakes and he wanted to find

a way to make a vegetarian crab cake for me! What a cool friend!

So, I found this recipe online, he made it and it was very good!

I've never had a real crab cake, so I can't compare, but one of my

other friends who tried them both said she actually preferred the

vegetarian one! I thought they tasted similar to stuffing! I have

to give my friend a lot of kudos for cooking vegetarian food (he

just really likes to cook and entertain.) and extra kudos for not

cooking them with the meat. He actually cooked them in a cast iron

pan with oil and put the pan on the grill BEFORE he cooked the

meat!

He had also made a type of sauce with tomatoes and vinegar and

spices. It tasted like salsa to me.

 

Mock Crab Cakes

 

4 tablespoons of brown flax seed (to make egg replacer)

2 cups of bread crumbs

1 tablespoon of vegan mayonnaise (optional)

1 small onion, grated

1 tablespoon of Old Bay seasoning

2 cups grated zucchini with juice squeezed out

 

To make egg-replacer: Pour four cups of water and the flax seed into

a large

pot. {NOTE: If I recall, Noel ties her flaxseed in cheesecloth to

save

trouble.} Bring to a boil. Boil down to about 3 cups. Pour out

about 1/3 cup

of the egg-replacer into large bowl (Try to keep the flax seed from

getting

into the bowl -- it is ok if some of it does get in though.). (This

egg-replacer works very well for a wide variety of recipes. One-

fourth cup is

equal to one large egg. It can stay in the refrigerator for weeks

and can be

frozen for future use.)

 

Mix in the remaining ingredients. Fry or bake until golden brown.

Can be sprinkled with paprika and dipped in vegan tartar sauce.

Serves: 5

Preparation time: 30 Minutes