This is a truly wonderful and inspired recipe by Cherie Soria of Living Light Culinary Institute. If you haven’t made these yet, you’re up for a real treat! I’ve enjoyed these crab cakes umpteenth times and they’re simply amazing.
Recipe by Cherie Soria as printed in Purely Delicious magazine
Serves 6 (Yields twelve 1/4 cup cakes)
- 1/2 cup dried porcini mushrooms, soaked for 1 hr, drained and diced
- 1 1/2 cups zucchini, spiralized
- 1 1/2 cups macadamia nuts, ground
- 1/4 cup onion, finely minced
- 1/4 cup celery, finely minced
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 2 tablespoons red bell pepper, very finely diced
- 2 teaspoons kelp powder
- 2 teaspoons ground golden flax seeds
- 1 tablespoon ground psyllium
- 1 teaspoon garlic, pureed
- 1 teaspoon red jalapeno, minced (or substitute cayenne pepper to taste)
- 1 teaspoon Himalayan crystal salt
1. Using a pair of kitchen shears, cut the spiralized zucchini into pieces about one inch in length. (A spiral slicer and a chef’s knife are perfect for this task.)
2. Combine the zucchini and all remaining ingredients in a mixing bowl and mix well. Add a few drops of water, if needed, to form a firm dough.3. Using a 1/4 C. measure, create small cakes, about one inch deep.
4. Place the cakes on a nonstick dehydrator sheet and place in dehydrator at 120 degrees for 1 hour; then turn over to dehydrate the other side for another 1-2 hours. (This temperature will not be too hot to destroy the nutrients and enzymes, since the dough has enough water to stay cool during this time.)
5. Serve with a generous serving of Cocktail Sauce and/or Creamy Dill Sauce.
1. Creamy Dill (Tartar) Sauce
- 1/4 cup cashews, soaked in water 4 hours
- 1 1/2 tablespoons lemon juice
- 2-3 tablespoons water, as needed
- 1/4 cup dill weed, minced
- 2 1/2 tablespoons capers (not typically a raw food)
- 2 tablespoons celery, minced
- 1 tablespoon horseradish
- 1 tablespoon red onion, minced
- 1/2 teaspoon salt
1. Blend cashews with lemon juice and enough water in a high-power blender such as the Omni V 3HP blender to form a thick, smooth cream.
2. Add remaining ingredients and pulse.
3. Mixture should have a slightly chunky texture.
4. Serve over Crab Cakes.
– I use the porcini soaking water as a base for a lovely Mushroom Soup. So tasty!