Crabbiless Crab Cakes
“The Imus Ranch” Cookbook
1 cup seasonsed bread crumbs
3/4 cup grated almond/soy cheddar cheese
½ cup finely diced red onion
1 “egg replacement”
2 T. vegan Mayo
1 t. worcestershire sauce
1 t. dijon mustard
½ t. salt
½ t. black pepper
¼ cup olive oil
Combine all ingredients except olive oil. Shape mixture into 6 cakes. Heat the oil in large skillet over medium heat. Cook 7-10 Min. on each side, turning once, until golden and cooked through.
Lemon-Dill Sauce
Mayo, horseradish, lemon juice, dill, grated lemon zest
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