Cook Spaghetti Squash see “How To Cook Winter Squash” in this chapter.
You will need to sauté the veggies before you pan fry the crab cakes. You can use the same pan or have 2 skillets available. (see next page)
Using your shred blade shred zucchini, peppers, onion. Remove to skillet that has 1 Tablespoon Grape seed oil in it. Shred cooled and peeled potato, set aside.
In skillet-Sautee zucchini, garlic, onion, peppers in oil until tender, about 2 minutes. Add potato and spaghetti squash to zucchini mixture, and remove from heat.
In Magic Bullet-Put bread or cracker crumbs in magic bullet cup, and add spices and salt. Add egg, almond milk, Dijon mustard, Veganaise. Blend well with magic bullet.
In Food Processor with S blade-Put all veggies in food processor, add egg mixture in magic bullet and pulse 2 -3 times to blend well. Put mixture in a bowl and cover. Refrigerate for 30 minutes or longer for mixture to become more solid and flavors to blend.
Cook the cakes
These cakes will be slightly thinner than the typical restaurant crab cakes.
Put 1-2 Tablespoons Grape seed oil in cast iron skillet, medium heat. Dip out ¼ to 1/3 cup with a measuring cup and gently drop onto the skillet, drop it CLOSE to the skillet so you don’t splatter the oil. Use a spoon to form the mixture into a patty on the skillet, to the size and thickness you desire. Fry until crisp on one side, then turn and fry on other side. Cakes are done when they are firm and cooked in the middle. Drain on a paper towel, keep warm in the oven.
Vegan? Use 1 Tablespoon of finely ground flax seeds mixed with 2 Tablespoons filtered water to replace egg.
Add Protein by adding ¼ cup garbanzo beans to mixture.
Serve with left over Prima Vera sauce Roasted Red Pepper Vinaigrette or Tartar Sauce (recipe below).